Description
Barefoot Contessa roast chicken invites home cooks to savor a rustic, herb-infused culinary experience. Crisp arugula and crusty bread complement golden-skinned chicken, creating a simple yet elegant meal you’ll crave again and again.
Ingredients
Scale
- 1 butternut squash (700g / 1½ lbs), peeled and diced into 2 cm (¾-inch) cubes
- 115g (4 oz) rocket, washed and dried
- 50g (½ cup) walnut halves, toasted
- 75g (¾ cup) Parmesan cheese, freshly grated
- 180ml (¾ cup) apple cider or apple juice
- 2 tbsps olive oil
- 120ml (½ cup) olive oil (for dressing)
- 2 tbsps cider vinegar
- 2 tbsps minced shallots
- 3 tbsps dried cranberries
- 1 tbsp kosher salt (or sea salt), plus more to taste
- ½ tsp freshly ground black pepper, plus more to taste
- 2 tsp Dijon mustard
- 1 tbsp pure maple syrup
Instructions
- Preparation: Preheat oven to 400°F (200°C), positioning rack in center. Line baking tray with parchment paper for effortless cleaning and minimal mess.
- Seasoning Squash: Create uniform cubes from squash, ensuring consistent sizing. Generously coat with olive oil, maple syrup, kosher salt, and cracked black pepper, massaging seasonings thoroughly into each cube.
- Roasting Process: Arrange seasoned squash in single layer on prepared tray. Roast for 15-20 minutes, rotating pieces halfway through to achieve golden caramelization. During final 5 minutes, scatter fresh cranberries across tray to soften and intensify natural sweetness.
- Vinaigrette Creation: Combine apple cider vinegar and finely minced shallots in small saucepan. Bring to vigorous boil, then reduce heat and simmer until liquid reduces by half. Remove from heat and whisk in Dijon mustard, olive oil, salt, and pepper until emulsion forms smooth, glossy texture.
- Salad Assembly: In large serving bowl, artfully layer rocket leaves, roasted squash, caramelized cranberries, toasted walnuts, and freshly grated Parmesan cheese. Drizzle warm vinaigrette sparingly, gently tossing to coat ingredients without bruising delicate leaves.
- Serving: Taste and adjust seasoning if needed. Serve immediately while ingredients retain warmth and optimal flavor profile.
Notes
- Precise Roasting Technique: Ensure squash cubes are uniformly cut for even caramelization and consistent cooking throughout the dish.
- Strategic Vinaigrette Preparation: Reduce apple cider vinegar mixture carefully to concentrate flavors and create a rich, balanced dressing.
- Temperature Control Matters: Maintain oven temperature at 400°F with fan setting at 180°C to achieve perfect roasting and caramelization.
- Gentle Salad Assembly: Toss ingredients delicately to preserve individual textures and prevent bruising of delicate arugula leaves.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg