Roasted Squash Salad with Spiced Pecans

Featuring: Vanilla Fig Balsamic Vinegar and Blood Orange Olive Oil

Ingredients

  • Olive oil cooking spray
  • 1 tablespoon brown sugar
  • Sea salt and freshly ground black pepper
  • 4 tablespoons maple syrup, divided
  • 1/8 teaspoon cayenne pepper
  • ¼ cup pecan halves
  • 1 Acorn squash (can also substitute 2 Delicata or 1 Butternut Squash)
  • 6 tablespoons Seven Barrels Blood Orange olive oil, divided
  • Sea salt and freshly ground pepper, to taste
  • ¼ cup Vanilla Fig Balsamic Vinegar
  • 1 tablespoon Dijon or Grainy mustard
  • 1 small head of endive, cored, stems removed and torn into pieces
  • 2 cups of baby arugula (or mixed baby greens)
  • ¼ cup dried figs, sliced for garnish (optional)
  • ¼ cup dried cranberries, for garnish (optional)

Instructions

Make the Spiced Pecans:

Preheat oven to 425 degrees. Lightly coat a rimmed baking sheet with cooking spray.

In a medium bowl, stir together the brown sugar and salt, set aside.

Warm 2 tablespoons maple syrup in a sauté pan over low heat, add the cayenne and stir together. Add the pecans and toss to coat.

Spread the nuts on the baking sheet and toast in the oven for about 5 minutes until lightly browned and toasted. Stir the nuts and remove baking sheet from the oven and let cool for a few minutes, then add toasted nuts to the brown sugar and salt mixture, stirring together. Place the nuts back on the pan in a single layer and set aside.

Make the Roasted Squash:

Clean the squash and cut in half lengthwise with a sharp knife. Scoop the seeds out with a spoon and discard, then cut the squash into ½ inch sliced segments, creating moon-shaped pieces.

Arrange the pieces in a single layer on another baking sheet and coat with 2 tablespoons of Blood Orange olive oil and sprinkle with sea salt.

Place in the oven and roast for about 10 minutes, then flip the squash over. Continue roasting and turning the squash for another 10 minutes, then flip again for 5 minutes until the squash is golden brown and cooked through fork tender, about 25 minutes total. Cut the rind off the cooked squash and cut into large chunks, and season with freshly ground pepper.

Make the Salad:

In a small mixing bowl, whisk together vinegar, mustard, and remaining 2 tablespoons of maple syrup. Add the remaining 4 tablespoons of olive oil slowly whisking to emulsify it into a smooth dressing. Season the dressing with salt and pepper to taste.

Place the endive and greens in a large salad bowl, pour the dressing over and mix together evenly throughout.

Cut off the rinds from the roasted squash, add to spiced pecans and toss to combine. Add dried figs or cranberries for additional garnish, if desired.

Serve at room temperature.

Serves 4.

Note: You can also substitute 1 Butternut Squash or 2 Delicata Squash for the Acorn Squash, also roasting for 25 minutes total.

Save
Print Recipe

Share

For a short time only! ......

As a valued customer of SEVEN BARRELS, for a limited time only, we proudly offer you this certified California extra virgin olive oil, our first plain olive oil offering, at a discount of 15% off the retail price of $30.00 and we will pay the shipping charges. Please use the promotional code "EVOO" when ordering online. For those of you who appreciate fine olive oils but are suspect of what, at times, the marketplace has to offer, this is an excellent opportunity to taste a real extra virgin olive oil certified by the California Olive Oil Council. Enjoy!!

Purchase the Promo Now


Certified California Extra Virgin Olive Oil

Miller's Blend


California’s fall olive harvest is underway and with it, we are proud to introduce our first premier blend: Miller's Blend. From the olives of Arbequina, Manzanillo and Arbosana come this brilliantly fruity extra virgin olive oil that is delicious over salad greens, for bread dipping or drizzled over pasta. The aroma is slightly grassy and nutty yet has a rich buttery and peppery finish.




Purchase the Promo Now

Smell that FIRE!!!.....

Yikes, sorry—don’t stop, drop, and roll yet—I’m talking about the kind of fire that makes your mouth start watering….Barbecue!. Though a heads-up: if you have a full-blown fire roaring when you’re barbecuing, then you’re doing something wrong. The delicious, smoky aroma that goes hand-in-hand with barbecue? That’s the summer heat worth waiting for.

And though we love plain, grilled meat in all its glory as much as the next American, we also harbor a sincere appreciation for the finer things in life… and in taste. Enter Seven Barrels Lime Olive Oil and Seven Barrels Sriracha Mango Vinegar. Olive oil and vinegar have never been so festive—these two have traded their traditional waltz for a tasty tango.

Spice up your summer with a spicier barbecue: Sriracha Mango Lime-Glazed Chicken Wings. Peppered, salty, tender dark meat chargrilled in mango, red chiles, cilantro, Seven Barrels Lime Olive Oil and Sriracha Mango Vinegar is about to become your grilling magnum opus. Dip them in Ginger Lime Sour Cream Dipping Sauce and… be prepared to continue dipping for life. This delectable dish pairs beautifully with summer cocktail - The Michelada—a refreshing Corona beer spiked with lime juice, our Sriracha Mango Vinegar, and Beyoncé’s crowned “bag swag,” hot sauce.

Taking care of yourself and your summer bikini body? Never sacrifice flavor in the name of health. Marinade juicy shrimp in Seven Barrels Lime Olive Oil and Sriracha Mango Vinegar, hot paprika or cayenne, dijon mustard, and fresh cilantro to feed your body (and soul) with the Sriracha Mango Lime Shrimp Summer Bowl. Serve over perfectly fluffed quinoa, toasted with summer squash, ripe peppers, crispy bacon, creamy avocado, and paper-thin sliced sweet mango. Pair this culinary masterpiece with a Raspberry Mango Collins: the cocktail with two kicks—one from the vodka and one from another Seven Barrels all-star, Raspberry Balsamic Vinegar.

And if these cocktails aren’t tempting enough, ring in this summer with Prickly Pear Spiked Lemonade. A splash of refreshing sparkling water, a shot of crisp vodka, homemade tart lemonade, and Seven Barrels Prickly Pear Balsamic Vinegar will renew your tastebuds.

For a limited time, use the code “SUMMERSPICE” when purchasing SEVEN BARRELS Lime Olive Oil and Sriracha Mango Vinegar from our online store, and snag 10% off with free shipping. Make your shopping cart even spicier with more items, and the shipping will still be free!

SHOP SEVEN BARRELS NOW

Summertiiiiiime and the living is easy! Or… it should be. With July 4th around the corner, it’s time to assert your independence—with midday cocktails and gustatory fireworks (the kind of fireworks you taste—not see). Declare your independence from the obligations that are wearing you down; embrace summertiiiiiime. And drink liberally—sorry—liberty. Drink liberty.

Not a fan of cocktails? Then you’ve clearly never employed balsamic vinegar as a primary ingredient. Cocktail connoisseur? Say goodbye to everything you thought you knew about cocktails because that knowledge is about to be left in the dust.

Transport yourself to the hills of Tuscany—or at least send your taste buds there— with this Blueberry Balsamic Sparkling Wine. Swirl our Seven Barrels Blueberry Balsamic Vinegar into a glass of Prosecco, Cava, or champagne, and garnish with plump blueberries, fresh mint, and a lemon twist.

If you’d prefer to stay closer to home, trade the blueberries for a ripe, juicy Georgia peach—with a refreshing Peach Balsamic Wine Spritzer. Make your evening glass of Sauvignon Blanc as delicious as dessert by adding a splash of Seven Barrels Peach Balsamic Vinegar, fresh lemon juice, torn basil leaves, and a few slices of a succulent, juice-dripping-down-your-arm peach. You’ll wind down, but cheer up at the same time.

“If you like pina coladas…” then prepare your mouth to water. This Coconut Balsamic Pina Colada features smooth rum, Seven Barrels Coconut Balsamic Vinegar, creamy coconut milk, tangy pineapple juice, and refreshing wedges of fresh pineapple. To make it 100% irresistible, top it with a red, sweet cherry—make your summer taste tropical.

And if you’d rather travel through time rather than space, whip up some old fashioned lemonade—but one more delectably adult. Seven Barrels Prickly Pear Balsamic Vinegar is the star of this Prickly Pear Spiked Lemonade, which also features a shot of crisp vodka, homemade tart lemonade, icy sparkling water, and zesty lemon slices. It’s the recipe to turn any lemonade stand into a lemonade empire.

For a limited time, use the code “DRINKLIBERTY” when purchasing Seven Barrels Blueberry Balsamic Vinegar, Seven Barrels Peach Balsamic Vinegar, Seven Barrels Coconut Balsamic Vinegar, and/or Seven Barrels Prickly Pear Balsamic Vinegar from our online store, and snag 10% off with free shipping. Exercise your liberty by filling your shopping cart to your heart’s content, and the shipping will still be free!

SHOP SEVEN BARRELS NOW