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Recipes | Feeding You With Knowledge

Salad with Winter Squash and Goat Cheese

Recipe #R1082 | Serves Serves 6.

Ingredients:

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)
BALSAMIC VINAIGRETTE:
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

Directions:

  1. Whisk all vinaigrette ingredients in a small mixing bowl. Keep refrigerated until ready to use.
  2. Preheat oven to 350°F.
  3. 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.
  4. Cool squash, remove skin, and cut meat into 1/2-inch cubes.
  5. 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.
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Salad with Winter Squash and Goat Cheese

Recipe #R1082 | Serves Serves 6.

Ingredients:

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)
BALSAMIC VINAIGRETTE:
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

Directions:

  1. Whisk all vinaigrette ingredients in a small mixing bowl. Keep refrigerated until ready to use.
  2. Preheat oven to 350°F.
  3. 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.
  4. Cool squash, remove skin, and cut meat into 1/2-inch cubes.
  5. 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.