In a bit of a hurry today but whipped this salad up for lunch as a result of creative foraging and ended up developing a dish that we enjoyed very much. I always associate sweet butternut squash and earthy sage with fall and the two together compliment each other wonderfully. It's the perfect lunch for a slightly chilly, overcast day. Originally conceived as a side dish, this salad has enough flavor, texture and heft to serve as a satisfying entree. Hope you enjoy.
Butternut Squash Salad With Walnuts, Gorgonzola & Fried Sage
1 c uncooked brown rice
1 c diced butternut squash
5 T olive oil, divided
salt and freshly ground black pepper
14 medium size fresh sage leaves, cut into slivers
generous half cup chopped walnuts, toasted
1 T fresh lemon juice
4 heaping T crumbled Gorgonzola cheese
Heat oven to 350 degrees. Line a baking tray with parchment paper and place butternut squash on top. Drizzle with 2 T olive oil and sprinkle with salt and pepper. Stir to combine, arranging squash in a single layer. Roast for 15 minutes, stir, and continue to roast until squash is tender and slightly golden, approximately 15 additional minutes. Remove from oven and allow to cool.
While the squash is roasting, prepare the rice according to packaging instructions. Set aside and allow to cool.
Heat 2 T olive oil in a small skillet over medium heat. Add sage leaves and allow to saute until underside is slightly brown and crisp, approximately 45 seconds. Turn leaves with tongs and repeat saute on remaining side until slightly brown and crisp. Transfer sage to a plate and set aside to cool.
In a small bowl, whisk together 1 T olive oil, 1 T lemon juice and a pinch of salt and pepper. Set aside.
Place rice, squash, sage, walnuts and Gorgonzola in a large bowl. Gently fold in vinaigrette. Taste and adjust seasonings. Serve at room temperature.
Source: Jill Crusenberry