Roasted Butternut Squash and Arugula Salad

This felt like the first properly autumnal salad of the season: peppery arugula, warm roasted butternut squash, dried cranberries and toasted seeds, all tossed in a mustardy walnut oil dressing with just enough maple syrup to acknowledge where we are headed seasonally without turning the whole thing sweet.

I cheated and bought the butternut squash already cubed, which made this an especially easy dinner. I had intended to use walnuts, which would have echoed the walnut oil in the dressing nicely, but the store was out, so toasted pepitas, part of my pantry clear-out project anyway, stepped in instead and were very good. Use whichever you have. That is one of the joys of cooking at home.

This is a meal salad rather than a side dish, although I did give it some assistance in the form of delicious toasted walnut and raisin bread from the farmers' market, thickly spread with my newest discovery, Honey Bell, a creamy, tangy Pennsylvania cow's-milk cheese ripened with chamomile flowers. So good. The combination made a very satisfying early autumn dinner. That being said, this salad would also make an excellent fall dinner party starter. Next time I may add some finely chopped shallot to the dressing, or some quick pickled red onion to the body of the salad.

A couple of generous handfuls arugula

1 1/2 cups butternut squash, cut into very small cubes

2 Tbsps dried cranberries

1 generous Tbsp pepitas, or chopped walnuts

2 Tbsps walnut oil

1 Tbsp red wine vinegar

2 tsps Dijon mustard

1 clove garlic, finely grated

1 tsp maple syrup

2 tsps olive oil

Salt to taste

Preheat the oven to 425.

Toss the butternut squash with the olive oil and a little salt and spread it out on a sheet pan. Roast for about 20 minutes, stirring once along the way, until completely tender and browned in places.

While the squash roasts, toast the pepitas in a dry skillet over medium-low heat until fragrant and beginning to color. Set aside.

Whisk together the walnut oil, red wine vinegar, Dijon mustard, finely grated garlic and maple syrup. There is no need to add salt; between the seasoned squash and the mustard, I found the dressing had enough.

Put the arugula and dried cranberries into a large bowl. Add the squash while it is still warm, pour over the dressing and toss everything together thoroughly. The warmth of the squash will soften the arugula slightly, which is exactly what you want.

Pile onto a plate, scatter the toasted pepitas over the top and enjoy.