Last Friday morning I got up before the sun. Destination: Kansas City. I was meeting up with my friend Bree to attend a workshop taught by none other than the Tartlette herself, Helene Dujardin. What could be better for a food blogger/photographer than a day filled with nothing but talk of those very things…food and photography?

My answer? Not much.

We met in a small studio situated on a busy road in the Strawberry Hill district. Large windows provided us with beautiful light to learn from. I had many ‘ah-ha’ moments during the day as Helene generously shared her experience and knowledge. Watching her in action, styling food and shooting was like a dream. She made it seem so effortless.

butternut squash salad

In the afternoon she cut us loose to put our newly acquired knowledge to work. We were to bring our own food to style, linens and any props. She encouraged us to bring something that was a struggle for us to shoot. For me, that is salad. Every time I attempt to shoot one it comes out flat and lifeless. All things a salad shouldn’t be.

So, to work on this, I brought along the fixings for my favorite fall salad. It’s one I’ve been making for years and has regularly graced our table in the months of autumn.

Roasted Butternut Squash Salad and Tartlette Workshop

Ingredients

  • 1 Butternut squash, peeled and diced
  • 1-2 tablespoons extra virgin olive oil
  • 1/4 cup dried cranberries
  • 1/4 walnuts, roughly chopped
  • 4 ounces mixed baby greens or arugula
  • Maple Vinaigrette
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • kosher salt and pepper
  • 2 teaspoons dijon mustard
  • 1/3 cup extra virgin olive oil
  • Place all your ingredients into a small mason jar. Tightly screw on the lid and shake well. Use a lettuce leaf to test for flavor and adjust as needed.
  • To assemble the salad place the mixed greens and arugula in a large bowl. Add roasted squash, cranberries and walnuts. Spoon just enough viniagrette onto salad to moisten it. Toss until well coated. Season with kosher salt and pepper as needed.

Instructions

  1. To roast Butternut Squash: Preheat oven to 425 degrees. Place diced butternut squash on baking sheet. Drizzle with olive oil, salt and pepper. Toss together until well coated. Roast squash for 15-20 minutes, turning once. Add cranberries to the pan for the last 5 minutes.
  2. While the squash is roasting make your vinaigrette.
  3. Place all your ingredients into a small mason jar. Tightly screw on the lid and shake well. Use a lettuce leaf to test for flavor and adjust as needed.
  4. To assemble the salad place the mixed greens and arugula in a large bowl. Add roasted squash, cranberries and walnuts. Spoon just enough viniagrette onto salad to moisten it. Toss until well coated. Season with kosher salt and pepper as needed.
http://thishomemadelife.com/roasted-butternut-squash-salad-and-tartlette-workshop

salad adapted from Ina Garten

butternut squash salad

Alison

7 Responses to Roasted Butternut Squash Salad and Tartlette Workshop

  1. kelley says:

    The salad looks perfect for the fall weather and well done on the pictures, the salad photographed amazingly!

  2. Wendy says:

    I was reading bakedbree blog last night and saw mention of you and a day together. How wonderful!!! I always think your photographs are A.M.A.Z.I.N.G! So glad you had an enriching and inspiring day away!

  3. Jenny Solar says:

    OMG!! I CANNOT believe you were in Kansas City! Next time you come here, you better get in touch with me so we can meet IRL! AND, for the record, I have always thought your food (and non-food) photography is awesome!

  4. bentley says:

    I bet it was an amazing day. Soaking in all that knowledge of something you love almost more than life itself. Heaven.

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