Butternut Squash Salad with Blueberry Vinaigrette
1 cup dried blueberries
1 cup balsamic vinegar
1 cup oil
1 tablespoon of oil
1/2 teaspoon salt
1/4 teaspoon of salt
1/2 large butternut squash, peeled and cubed
! large red onion, cut into wedges
1 large head green leaf lettuce, washed and torn into pieces
1 cup fresh blueberries
1/2 cup roasted pumpkin seeds (pepitas)
Pepper to taste
Make the Blueberry Vinaigrette
Place the dried blueberries and vinegar into a pan and bring to a boil. Turn down heat and simmer about 20 or 30 minutes. The blueberries will be plump and rehydrated and the vinegar will be reduced to about a third of a cup. Let this cool a little and then put it into a blender with 1 cup oil and 1/2 tsp salt. Blend until smooth. This can be done a couple of days ahead and stored in the refrigerator.
Bake the butternut squash
Preheat oven to 400 degrees.
Peel the squash with a vegetable peeler or sharp paring knife. Then cut into bite size chunks. Peel the onion and cut into wedges.
Place onion and squash on a baking sheet and drizzle with 1 tablespoon of oil and 1/4 teaspoon of salt. Roast in oven until brown around the edges and tender. About 30-45 minutes. Remove and let cool until warm but not hot.
Create the salad
Just before serving make a bed of lettuce in a serving bowl or platter and mound the squash and onions in the middle. Sprinkle the top with the fresh blueberries and pumpkin seeds. When ready to serve drizzle the entire salad with the blueberry vinaigrette and serve immediately.