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



Maple Balsamic


Feeling stood up by springtime?

Well, we’re still here for you. We’ll never stand you up. And in case that’s not enough Pollyanna for you, here’s some more: everything has a silver lining—more winter means more time for warming maple syrup. What better way to consume the tree’s greatest gift to humanity (sorry, paper—you come in second) than in Seven Barrels Maple Balsamic Vinegar? Hint: there’s no better way.

If you’re generally terrified of green food, you’ll be swallowing your fear—literally—when you taste these heavenly Grilled Zucchini Skewers with Maple Balsamic Vinaigrette. Turns out that smokey, perfectly charred zucchini pairs wonderfully with fresh basil, Dijon mustard, and Seven Barrels Maple Balsamic Vinegar. Save some time and meet your sweet and savory needs all at once.

Have you gotten on the quinoa bandwagon yet? If so, then this Maple Balsamic Quinoa Salad is about to become your tasty go-to quinoa recipe. If not, this is the dish that’ll convert you to a quinoa believer. Peppery baby arugula tossed with toasty quinoa, dried tart cherries, buttery pecans, and Seven Barrels Maple Balsamic Vinegar make this a salad you’ll actually crave.

But let’s get to the meat of this email: the meat. Prepare your mouth for watering when you do as little as get a whiff of these Maple Balsamic Glazed Pork Loin Medallions. Piping hot, juicy pork loin glazed simply in Dijon mustard, olive oil, and Seven Barrels Maple Balsamic Vinegar is all it takes to send you straight into a food coma.

Pescatarian? Relax. Maple glazes are equally delectable on fish. This Maple Balsamic Glazed Salmon is a unique take on your typical Dijon honey glazed salmon. Though it may appear the same, you’ll have your guests wondering why yours is so much better than the rest. It’s your secret to keep or share: Seven Barrels Maple Balsamic Vinegar. Though be forewarned that when paired with flaky salmon, crisp scallions, and freshly cracked black pepper, you might actually start shouting said secret from the rooftops.

For a limited time, use the code “MAPLE” when purchasing Seven Barrels Maple Balsamic Vinegar from our online store, and score 10% off with free shipping. And even if you do more than just maple-tapping and gather more of nature’s spoils, the shipping will still be free!

Purchase the promo now