Food Salad Recipes Roasted Squash Salad with Vanilla-Orange Vinaigrette Chef Jason Qureshi of River Roast in Chicago likes how the warmth of real vanilla plays so well with the savory flavors in this harvest salad, loaded with cherries, pepitas and goat cheese. By Jason Qureshi Jason Qureshi Jason Qureshi serves as executive chef at River Roast in Chicago. A native of Los Angeles, he attended the culinary arts program at Los Angeles Harbor College. He started with River Roast as executive sous chef in 2019. Midwest Living's Editorial Guidelines Published on November 2, 2023 Print Share Photo: Carson Downing Hands On Time: 20 mins Total Time: 40 mins Servings: 6 Ingredients 2 cups chopped butternut squash (1/2-inch cubes) 1 cup plus 1 tablespoon canola oil, divided ½ teaspoon salt, divided ¼ teaspoon freshly ground black pepper ½ cup orange juice 1 tablespoon finely chopped shallot 1 tablespoon champagne vinegar 2 teaspoons honey 1 teaspoon vanilla bean paste 5 ounces fresh arugula ½ cup dried cherries ¼ cup toasted pumpkin seeds (pepitas) ¼ cup crumbled goat cheese (1 ounce) Directions Preheat oven to 450°. On a rimmed baking sheet, toss squash with 1 tablespoon canola oil, 1/4 teaspoon salt and the pepper. Spread evenly. Roast until tender and lightly golden, about 20 minutes. Let cool. In a small saucepan, bring orange juice to a boil; reduce heat. Simmer, uncovered, until reduced by half. Transfer to a blender; add shallot, vinegar, honey, vanilla bean paste and 1/4 teaspoon salt. With the blender running on medium, drizzle in 1 cup canola oil through opening in lid. Taste for seasoning. Arrange arugula and roasted butternut in a wide bowl or platter. Drizzle lightly with some of the dressing and toss to coat. Top salad with dried cherries, pumpkin seeds and goat cheese. Drizzle with any remaining dressing or pass dressing at the table. Nutrition Facts (Per Serving): 485 cal, 43 g fat, 4 mg chol, 224 mg sodium, 23 g carbo, 2 g fiber, 15 g sugars, 5 g pro. Print