Arugula & Roasted Squash Salad With Truffled Cranberry Vinaigrette

balsamic roasted vegetable salad

Salad Ingredients (serves 4)

1 butternut squash (cut into small cubes)

2 8-oz packages of arugula

1/2 head of radicchio (cut very thin)

2 oz walnuts

1 egg

1 tsp curry powder

1 tsp paprika

1 Tbsp brown sugar

1 tsp salt

1 tsp garlic powder


Pre-heat your oven to 375, and make your cuts on the squash and radicchio. Bake the squash for about 20 minutes or until soft, then cool in the fridge. Now, in a mixing bowl, add your walnuts, one egg white, and all the spices. Mix thoroughly and spread them out evenly on a sheet pan and bake for 10 minutes. When they are finished, cool them at room temperature for 15 minutes, then give a quick rough chop, not too fine.

Dressing Ingredients

1 tsp Dijon mustard

1/2 shallot

1/2 oz drizzle of white truffle oil

1/4 c dried cranberries

1 c warm water

1/2 c extra virgin olive oil

Salt and pepper to your liking


First, re-hydrate the cranberries by placing them in the cup of warm water. Let them sit in the water for about 20 minutes so they bloom and become nice and soft. Then, place them in a blender cup with the shallot, mustard, truffle oil, and a little of the warm water that you soaked the cranberries in. Turn the blender on a low setting and let those ingredients blend together, then slowly add your olive oil. If the mixture is too thick and the blender seizes up, add just a touch of warm water until you get the desired emulsion. The finished product should coat the back of a spoon.

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