Serves 4 to 6 as a side dish; Dressing makes ¾ cup
This salad adds some weight and a burst of color to your winter holiday table. Add chunks of sweet apple and crunchy walnuts for an even heartier meal. The waxy, yellow-fleshed Nicola potatoes featured here can easily be substituted with fingerlings, and the dressing can be made up to two days in advance.
For the Salad:
1 pound Nicola or fingerling potatoes, about 8
1 small delicata squash, about 1 pound
2 tablespoons olive oil
1 teaspoon salt
¼ pound fresh cranberries, about 1 cup
2 tablespoons granulated sugar
3 packed cups arugula
For the Dressing: (makes ¾ cup)
½ medium shallot, minced, about 1 ½ tablespoons
¼ teaspoon salt
Several grinds of black pepper
1 tablespoon maple syrup
1 teaspoon grated ginger
1 teaspoon Dijon mustard
2 tablespoons + 2 teaspoons cider vinegar
2 tablespoons walnut oil
3 tablespoons vegetable oil or light-tasting olive oil
Set three racks in the oven and preheat to 425 degrees.
Scrub the delicata squash clean with a wet towel. Halve the squash, remove the seeds and cut into 1/8-inch slices, leaving the skin on. Cut the potatoes into 1/8-inch slices. Toss each vegetable with ¼ teaspoon salt and 1 tablespoon olive oil and spread evenly onto separate sheet trays.
Toss the cranberries with the sugar and spread onto a third sheet tray.
Roast the cranberries for about 10 minutes, or until the sugar melts and the cranberries begin to break down and shrivel. Roast the potatoes and squash for about 20 minutes, or until the edges begin to brown, rotating the pans once in the middle of cooking. Allow the vegetables to cool slightly and place in a wide serving bowl.
While the vegetables roast, make the dressing: In a small bowl, mix the shallot with the salt, pepper, maple syrup, mustard and the vinegars and let sit for five minutes. Drizzle the oils in slowly, whisking constantly to emulsify. The dressing can be made up to two days in advance.
Just before serving, add the arugula to the bowl with the roasted vegetables and toss with the vinaigrette. Add salt and pepper to taste. Serve.