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Acorn Squash-Honeycomb Salad With Turmeric-Hot Honey Vinaigrette

Acorn Squash-Honeycomb Salad With Turmeric-Hot Honey Vinaigrette

Mystery Shopper Acorn Squash-Honeycomb Salad

Salads are a great way to get familiar with honeycomb: The glossy, chewy bits yield softly and provide a squidgy texture that you’ll fall in love with.

Salads are a great way to get familiar with honeycomb: The glossy, chewy bits yield softly and provide a squidgy texture that you’ll fall in love with.

Serves | 4 |

Vinaigrette

  • 1 12-oz package honeycomb
  • 3 Tbsp Champagne vinegar
  • ½ cup olive oil
  • ½ tsp ground turmeric
  • ¼ tsp ground cayenne pepper
  • sea salt and freshly ground black pepper

Salad

  • 1½ Tbsp plus 1 tsp olive oil, divided
  • 1 acorn squash, halved, deseeded, sliced into ½-inch thick crescents
  • 1½ tsp brown sugar
  • 1 tsp ground turmeric
  • ½ tsp kosher salt
  • 5 to 6 oz baby arugula
  • ½ cup crumbled Gorgonzola cheese
  • ¼ cup chopped fresh parsley leaves
  • 6 Tbsp toasted, skinned, roughly chopped hazelnuts
  • ¼ cup pomegranate arils
  • 6 oz honeycomb
  • sea salt and freshly ground black pepper

| Preparation – Vinaigrette | Cut about 6 ounces off honeycomb, and transfer to lipped plate or bowl. After 10 minutes, plate will be filled with honey. Measure out 1½ teaspoons honey from comb, and set aside. Reserve comb for salad.

In a medium-sized lidded jar, add vinegar, olive oil, honey, turmeric and cayenne pepper; seal jar with lid, and shake to emulsify. Season with salt and pepper, and transfer to refrigerator to allow flavors to blend.

| Preparation – Salad | Preheat oven to 400°F, and brush a lipped sheet pan with 1 teaspoon olive oil.

In a large bowl, add squash, and toss with remaining oil, brown sugar and turmeric. Lay in a single layer on sheet pan, and sprinkle with kosher salt. Roast for 30 to 40 minutes, until undersides are deep golden brown. Remove, and allow to cool slightly.

In a large bowl, toss arugula with a few tablespoons vinaigrette. Divide onto 4 plates, and lay squash crescents over top. Crumble cheese over each salad, and top with next 4 ingredients. Chop honeycomb into bite-sized pieces, and mix into salads. Drizzle with more vinaigrette, season with salt and pepper, and serve.

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Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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