Roasted Squash & Arugula Salad

with Brown-Butter Breadcrumbs, Almonds & Quick-Pickled Shallots

Serves: 4 as a side (2–3 as a main)
Total time: 40 minutes (25 minutes active)

Ingredients

Brown-Butter Breadcrumbs

• 4 Tbsp (56 g) unsalted butter

• 1 cup (50 g) panko breadcrumbs

• Kosher salt and freshly ground black pepper

Toasted Almonds

• ½ cup (45 g) sliced almonds

• 1 tsp olive oil

• Kosher salt and pepper

Roasted Squash

• 1 small butternut squash (about 1½ lb / 680 g), peeled, halved, seeded

• 2 Tbsp olive oil

• ½ tsp kosher salt

• ¼ tsp black pepper

• ½ tsp smoked paprika (optional, but great)

Quick-Pickled Shallots

• 1 small shallot, very thinly sliced

• 1 Tbsp Champagne vinegar

• 1 Tbsp fresh lemon juice (from ½ lemon)

• 1 tsp maple syrup

• Pinch of kosher salt

Lemon–Maple Vinaigrette & Salad

• 2 Tbsp fresh lemon juice (about 1 lemon)

• 1 Tbsp Champagne vinegar

• 1 small garlic clove, finely grated

• 1 tsp Dijon mustard

• 1 tsp maple syrup

• ¼ cup extra-virgin olive oil

• 5–6 oz (140–170 g) baby arugula

• Flaky sea salt, for finishing

• Freshly ground black pepper

Method

1. Heat the oven & prep the squash.
   Preheat to 425°F (220°C). Slice the peeled squash into ⅛–¼-inch (3–6 mm) half-moons. Toss with olive oil, kosher salt, pepper, and smoked paprika. Spread on a parchment-lined sheet pan in a single layer.

2. Roast.
   Roast 15–20 minutes, flipping once, until tender with lightly caramelized edges. (Thin slices cook fast—don’t let them collapse.) Set aside to cool slightly.

3. Make brown-butter breadcrumbs.
   In a light-colored skillet over medium heat, melt the butter. It will foam; keep cooking, swirling occasionally, until the milk solids turn golden brown and smell nutty, 3–5 minutes. (Watch closely—brown to nutty, not black.)
   Lower the heat to medium-low, add the panko, and cook, stirring, until evenly golden and crisp, 3–4 minutes. Season with a pinch of salt and pepper. Transfer to a plate to cool (don’t leave in the hot pan).

4. Toast the almonds (same pan).
   In the same skillet, add 1 tsp olive oil and the sliced almonds over medium heat. Cook, stirring, just until fragrant and the nuts look glossy and barely turning pale gold, 2–3 minutes; avoid deep browning. Season with a pinch of salt and pepper. Transfer to a separate plate.

5. Quick-pickle the shallots.
   In a small bowl, combine the sliced shallot, Champagne vinegar, lemon juice, maple syrup, and a pinch of salt. Toss and let sit 10–15 minutes, stirring once. Drain before using (reserve a teaspoon of the liquid if you like it punchy).

6. Make the vinaigrette & dress the greens.
   In a large salad bowl, whisk the lemon juice, Champagne vinegar, grated garlic, Dijon, and maple syrup. Slowly whisk in the olive oil until emulsified; season with salt and pepper to taste. Add the arugula and toss gently to lightly coat (you may not need all the dressing—hold some back for finishing).

7. Assemble.
   On a serving platter, mound the dressed arugula. Tuck in the roasted squash. Scatter over the drained shallots, brown-butter breadcrumbs, and toasted almonds. Spoon on any reserved vinaigrette to taste. Finish with a pinch of flaky sea salt and a few twists of black pepper.

Notes, Swaps & Make-Ahead

• Squash options: Delicata (no peeling) or acorn work too. Keep slices thin so they roast quickly and stay tender.

• Gluten-free: Use GF panko or swap in crushed roasted pepitas.

• Nut-free: Use pepitas or sunflower seeds (toast as you would the almonds).

• Make-ahead: Breadcrumbs and almonds keep airtight at room temp up to 2 days; re-crisp breadcrumbs 5 minutes at 300°F (150°C). Pickled shallots keep refrigerated 3 days.

• Extra richness: A few shavings of Parmesan or crumbles of goat cheese play nicely (optional).

• Balance check: If the finished salad needs more zip, add a squeeze of lemon; if it needs roundness, a light drizzle of olive oil.