Delicious Butternut Squash Salad Recipe
Craving something healthy and fresh but with a hearty fall feel? You’re going to want to try this Butternut Squash Salad Recipe STAT!
Straight off the menu at Maire Byrne’s brand new Santa Monica, California based Local Kitchen + Wine Bar, (you may know Maire as the chef & founder of the wildly popular Thyme Cafe & Market, also in Santa Monica), this butternut squash salad, like the rest of her menu, pays homage to a classic, but with a decidedly unique twist (here, in the form of bacon and manchego cheese).
Heck, everything in moderation, right?!
With a new traditional mediterranean style menu packed with sure-to-be-classics, all with a twist, the casual dining spot with its wood burning pizza oven and small batch cocktails should be on any Los Angeles visitors’ hit (er, eat) list.
Not in LA any time soon?
Maire Byrne was generous enough to share the recipe for the Roasted Butternut Squash Salad with Manchego, Bacon and Arugula with us.
Roasted Butternut Squash Salad with Manchego, Bacon + Arugula
1 lb. ½”diced butternut squash
2 Tbsp maple syrup
Salt and pepper
3 Tbsp olive oil
1 cup Dried cranberries
1 cup Walnuts
1 cup Manchego, shaved
4 cups Wild Arugula
1 cup Rough Chopped Bacon
1 Garlic Clove, minced
½ cup cider vinegar
¾ cup olive oil
¼ cup Dijon
1 tsp pepper
Toss the diced butternut with the maple syrup, olive oil, salt and pepper. Spread on a baking sheet, lined with parchment paper, and roast at 350° until just tender—about 30 min.
Combine all the dressing ingredients in a bowl and combine.
Combine butternut, cranberries, walnuts, crumbled bacon, and arugula. Toss gently with vinaigrette and garnish with shaved manchego.
Local Kitchen + Wine Bar, 1736 Ocean Park Blvd, Santa Monica, CA 90405, 310.396.9007, localkitchenandwinebar.com