Chrissy Teigen is my hero. Not because she handily put Donald Trump in his place (#PABOTUS), although that was pretty great. Not because her Instagram is an endless source of entertainment. And not because she’s a down-to-earth, funny mom and wife who clearly adores her family.
She is all those things. But, no, Chrissy Teigen is my hero mostly because of this salad. My goodness this salad. It’s everything: salty, sweet, crunchy, soft, peppery, garlicky, healthy and indulgent. I could eat it by the boatload. And it’s perfect for Fall.
So enjoy! You'll thank me - but really you should thank Chrissy (you know, John Legend’s fabulous “filthy mouthed wife"). Oh, and do yourself a favor, just go ahead and buy her cookbook, Cravings: Hungry for More, because not only are the recipes yummy, her commentary is hilarious.
BTW, I've tried this salad with pomegranate seeds and with Granny Smith apples. Both are equally tasty!
Butternut Squash and Pomegranate Salad with Garlicky Honey-Dijon Dressing
Serves 4 to 6 Active time: 20 minutes Total time: 1 hour
For the squash
3 Tbsp. olive oil
4 cups 1/2-inch cubes peeled butternut squash (1 1/2 pounds; from a 2 1/4-pound whole squash, if that's where you're starting from)
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 to 1/2 tsp. cayenne pepper, to taste
For the dressing
2 Tbsp. white wine vinegar or apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 clove garlic, grated or smashed into a paste
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 Tbsp. olive oil
For the salad
5 cups baby arugula
1/2 cup pomegranate seeds (or finely diced green apple if you can't find pom seeds)
1/4 cup pumpkin seeds, lightly toasted
1/2 small red onion, thinly sliced
1/2 cup crumbled goat cheese (4 ounces)
Freshly ground black pepper
Directions Roast the squash: Preheat the oven to 400°. Line a rimmed baking sheet with foil and pour 2 Tbsp. of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.
In a large bowl, toss the squash with the remaining 1 Tbsp. oil, the salt, pepper and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you're down with OCD, yeah you know me), return to the oven and roast until the new underside is golden brown, 10 to 15 minutes. Let cool to room temp or just warm (so it doesn't murder the greens when you drop them on).
Make the dressing: In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper and oil until it's creamy. (If it separates, just shake it again.)
Make the salad: Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.
Recipe reprinted from Cravings: Hungry for More by Chrissy Teigen with Adeena Sussman. Copyright © 2018 by Chrissy Teigen. Photographs copyright © 2018 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.