Ingredients
- 3/4 pound diced butternut squash (about 2 cups)
- 1/2 pound Brussels sprouts, trimmed and halved lengthwise
- 1 cup halved cherry tomatoes
- 4 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/4 cup diced pancetta
- 1 tablespoon chopped fresh sage
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 2 cups croutons, store-bought or homemade
- 4 cups arugula
Chef notes
What's better than a warm, bread salad on a crisp autumn night? Well, one that features fall ingredients, such as squash, sprouts, sage and maple syrup. This is a family favorite to serve during the months before winter.
Preparation
1.Preheat an oven to 400°F.
2.In a large bowl, stir together the butternut squash, Brussels sprouts, tomatoes and 1 tablespoons of the olive oil, and season with salt and pepper. Spread the vegetables out on a baking sheet and roast until browned and fork-tender, about 30 minutes.
3.Meanwhile, in a small fry pan over medium-high heat, warm the 1 teaspoon olive oil. Add the pancetta and cook, stirring occasionally, until lightly crisp, about 4 minutes. Add the sage and cook for 1 minute more. Transfer to a paper towel–lined plate.
4.In a small bowl, whisk together the vinegar, mustard and maple syrup. Slowly whisk in the remaining 3 tablespoons olive oil and whisk until slightly thickened. Season to taste with salt and pepper.
5.To serve, transfer the roasted vegetables to a serving bowl. Add the croutons and arugula and toss with as much dressing as you like. Sprinkle with the pancetta mixture, season to taste with salt and pepper and serve.
