Butternut Arugula and Pine Nut Salad
Ingredients
- 1 butternut squash, approximately 2 1/4 pounds
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing
- 1/3 cup golden raisins
- 1/4 cup water, from a freshly boiled kettle
- 1 teaspoon sherry vinegar
- 4 ounces (about 3 cups) arugula and other salad leaves
- 1/3 cup pine nuts, toasted
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