Recipe View

Salad with Winter Squash and Goat Cheese

Serves 6


  • 1 small winter squash, sugar pie or other baking pumpkin
  • 2 tbsp MM Extra Virgin Olive Oil
  • Salt and pepper, to taste
  • 1/2 cup Balsamic Vinaigrette (recipe follows)
  • 1/4 lb arugula
  • 2 - 4 cups baby greens
  • 4 - 6 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


  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.

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