These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Butternut Squash and Arugula Salad

From Statesboro Market2Go

<p>A gorgeous autumnal salad made with locally grown veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: today.com (Entered by Ariana Giddens)
Serves: 4
Vegan!

Ingredients
15.5 ounces Chickpeas (original recipe uses canned)
1 1/2 pounds Butternut squash (peeled and cubed)
5 tablespoons Olive oil (divided)
1 tablespoon Maple syrup
Salt & pepper to taste
1/2 of a Shallot (minced)
1 tablespoon Lemon juice
1/2 teaspoon Dijon mustard
5 ounces Arugula
1/2 of a Red onion (sliced)
1/4 cup Chopped toasted hazelnuts
OR try substituting other nuts
1/4 cup Dried cranberries
OR dried cherries

Step by Step Instructions
  1. Line a baking sheet with paper towels, spread the chickpeas out on them and set aside to let them dry.
  2. Preheat oven to 400, line a baking sheet with foil, and spread the butternut squash cubes out in a single layer. Drizzle the cubes with the maple syrup and 2 tablespoons of olive oil and toss to coat.
  3. Season the cubes with salt & pepper, then roast for 20 to 25 minutes, stirring the cubes occasionally.
  4. While the squash cooks, remove the paper towels and drizzle the chickpeas with 1 tablespoon of olive oil and season them with salt. Roast them for 25 to 30 minutes, season with more salt if needed, then set them aside.
  5. Whisk 2 tablespoons of olive oil, the lemon juice, shallot, and mustard together, then season with salt and pepper to taste.
  6. Mix the arugula, red onion, and roasted squash cubes together in a large bowl, then drizzle with the prepared vinaigrette and mix until well combined.
  7. Season with salt and pepper, then garnish with the roasted chickpeas, nuts, and dried cranberries