This Nutty Butternut Rocket Salad dish includes a vinaigrette that is absolutely wonderful. Classic Sammarinese in its ingredients and methods, as well.

Nutty Butternut Rocket Salad Recipe-

Ingredients:

For the Salad-

• 1 butternut squash, peeled, cubed and cooked tender
• 6 oz. rocket (also called arugula) greens
• 6 oz. fresh baby spinach leaves
• 4 radishes, washed, halved, and sliced thin
• 1/4 cup of dry roasted pecan nuts
• 1/4 cup of unsalted, roasted walnuts
• 1/4 cup pomegranate seeds
• 6 slices prosciutto, sautéed until a little crispy, then rough chopped
• 6 oz. feta cheese, crumbled
• cayenne pepper

For the Vinaigrette-

• 1/2 cup scallion infused olive oil
• 2 large cloves garlic, peeled and crushed
• 3 tbsp. balsamic vinegar
• 1 tsp. dark brown sugar
• 1/2 tsp. fine sea salt
• 1/2 tsp. freshly ground black peppercorns

Directions:

For the salad-

1. In a large mixing bowl, mix and toss together the greens and radish.
2. Scatter the cubed and cooked butternut squash over the bed of greens and sprinkle just a little cayenne pepper over it all – not much, just a light dusting.
3. In a small bowl, mix together the pecans, walnuts, and pomegranate seeds.
4. Add the nuts mixture, the crumbled feta cheese, and the crispy prosciutto pieces into the large salad bowl. Mix and fluff the ingredients together just a little.

For the Vinaigrette-

1. Heat the oil in a small saucepan, add in the crushed garlic cloves and sauté until golden brown; remove the garlic and take the saucepan off the burner.
2. Gently add in the balsamic vinegar, sugar, salt, and pepper.
3. Place saucepan back on the burner with just enough heat to emulsify as you stir constantly. Do not boil!
4. As soon as the vinaigrette has emulsified, take it off the burner and allow to cool to room temperature.

To Serve-

Pour the vinaigrette liberally over the serving bowl, set your Nutty Butternut Rocket Salad on the table, and enjoy it right away!

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