Delicata Squash, Shiitake, Mushroom and Arugula Salad
Share
Delicata Squash, Shiitake, Mushroom and Arugula Salad
Category
Salads
Ingredients
- 1 Delicata squash, halved and seeded, thinly sliced
- 4 tablespoons + 2/3 cup Fustini's Sage & Wild Mushroom olive oil
- 1 tablespoon Fustini's 18 Year Traditional balsamic
- 2 cups sliced Shiitake mushrooms
- 1 tablespoon fresh thyme, chopped
- 1/4 cup brandy
- 1/3 cup Fustini's Sherry vinegar
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 1/2 pound arugula
- 1/4 cup toasted pepitas
Ingredients
Directions
- Preheat the oven to 400 degrees F. Drizzle Delicata squash with 2 tablespoons of olive oil and balsamic vinegar. Season with salt and pepper to taste. Place squash in a single layer on a baking sheet and roast for 10-15 minutes until golden brown on the edges. Remove from oven.
- In a 12" skillet, heat 2 more tablespoons of olive oil over medium-high heat. Add mushrooms and sauté, until softened. Add fresh thyme and deglaze the pan with brandy. Cook until reduced. Remove from pan and reserve.
- Whisk together sherry vinegar, shallot and mustard. Season with salt and pepper. While whisking, drizzle oil into the mixture to form a creamy emulsion. Lightly dress greens and serve topped with squash, mushrooms and pumpkin seeds.
Recipe Note
The skin on the squash is so thin, there is no need to peek before roasting.