Warm Salad of Mushrooms and Roasted Butternut Squash with Arugula and Gorgonzola

Name: Warm Salad of Mushrooms and Roasted Butternut Squash with Arugula and Gorgonzola
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving
Ingredients: 2 tbsp vegetable oil; 1 tbsp olive oil; 2-3 tbsp balsamic vinegar; Sea Salt and Freshly Cracked Pepper; 1 cup of butternut squash; 1 tbsp olive oil; 1 tbsp butter; 1 cup of button mushrooms; 1 very small shallot; 1 clove of garlic; 3 cups of arugula; 2 cups of baby spinach; gorgonzola crumbles

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4
Course
Side Dish
Cuisine
American

Warm Salad of Mushrooms and Roasted Butternut Squash with Arugula and Gorgonzola

Kelsey Burton

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Vinaigrette:

2 tbsp vegetable oil
1 tbsp olive oil
2-3 tbsp balsamic vinegar to taste
Sea Salt and Freshly Cracked Pepper to taste

Salad:

1 cup of butternut squash peeled, seeded, and diced
1 tbsp olive oil
1 tbsp butter
1 cup of button mushrooms quartered
1 very small shallot sliced thinly
1 clove of garlic minced
3 cups of arugula
2 cups of baby spinach
gorgonzola crumbles

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Instructions

Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat with cooking spray.
Prepare the vinaigrette by combining the vegetable oil, olive oil, and balsamic vinegar and season with sea salt and freshly cracked pepper, to taste; whisk until well combined. Set aside to allow flavors to mingle.
Roast the butternut squash by placing it on the baking sheet. Drizzle the squash with olive oil then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
Place in the oven and roast, flipping halfway through cooking with a spatula, for 30-35 minutes, or until fork-tender and golden brown. Remove from the oven and set aside.
Cook the mushrooms when the butternut squash is nearly done cooking, by heating the butter in a large skillet over medium heat.
Remove from the oven and set aside.
When the butternut squash is nearly done cooking, heat the butter in a large skillet over medium heat.
Add the mushrooms and toss to coat with the butter then leave alone for 3 minutes, or until golden brown; flip.
Add the shallot and cook, stirring often, for 2 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the stove. Set aside.
Prepare the salad by combining the arugula with the baby spinach.
Whisk the vinaigrette until well combined; drizzle on top of the arugula/spinach mixture, to taste. Toss to coat evenly.
Top the salad with roasted butternut squash, sauteed mushrooms and shallots, and crumbles of the Gorgonzola cheese. Season with freshly cracked pepper, to taste. Enjoy!