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Salad with Winter Squash and Goat Cheese
Recipe #R1082 | Serves Serves 6.
|1 small winter squash, sugar pie or other baking pumpkin|
|2 tbsp MM Olive Oil|
|Salt and pepper, to taste|
|1/2 cup Balsamic Vinaigrette (recipe follows)|
|1/4 lb arugula|
|2 cups baby greens|
|4 oz goat cheese, crumbled|
|1/4 cup toasted pepitas (pumpkin seeds)|
|1 shallot, finely chopped|
|1 tsp fresh thyme leaves|
|1/2 tsp salt|
|1/4 tsp black pepper|
|2 tbsp MM Balsamic Vinegar|
|1/2 cup MM Extra Virgin Olive Oil|
- Whisk all vinaigrette ingredients in a small mixing bowl. Keep refrigerated until ready to use.
- Preheat oven to 350°F.
- Quarter and seed squash; rub with olive oil and season with salt and pepper. Roast in the oven until just tender, about 20-30 minutes.
- Cool squash, remove skin, and cut meat into 1/2-inch cubes.
- In a large bowl, toss squash with Balsamic Vinaigrette. Add arugula and baby greens and toss gently. Place on plates, crumble cheese on top and sprinkle with pepitas.
|Note:||Enjoy A Seasonal Fall Or Winter Salad With Fresh Greens, Roasted Winter Squash, Goat Cheese And Pumpkin Seeds.|