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Salad with Winter Squash Recipe

Salad with Winter Squash

Serves 6

We love winter squash because it is full of vitamins, antioxidants, and fiber. Tangy goat cheese contrasts the rich, roasted butternut squash in this hearty, cold-weather salad.

Ingredients:

  • 1 small winter squash (such as delicata or butternut)
  • 2 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Pepper, to taste
  • 5 ounces baby greens
  • 4 ounces goat cheese, crumbled
  • 1/4 cup pepitas (pumpkin seeds), toasted
  • BALSAMIC VINAIGRETTE:
  • 3 tablespoons balsamic vinegar
  • 1/2 small shallot, finely minced
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Directions:

  1. Preheat oven to 350°F.
  2. Halve and seed squash. Rub with olive oil and lightly season with salt and pepper. Place on parchment-lined sheet pan and roast just until fork-tender, about 20 to 30 minutes.
  3. While squash is roasting, make vinaigrette by combining balsamic vinegar, shallot, thyme, salt, and pepper in a small bowl. While whisking, slowly drizzle in olive oil until emulsified. Keep refrigerated until ready to use.
  4. Cool squash, remove skin (unless using delicata), and cut into thin slices. Place in a large bowl.
  5. Add greens to sliced squash. Drizzle with vinaigrette and toss gently. Sprinkle with cheese and pepitas.
  6. Cook's Tip:
  7. Since oil and vinegar don't mix well, slowly drizzling olive oil, while constantly whisking, will create an emulsified dressing that coats the salad beautifully. Wrap a damp towel around base of bowl to hold it in place while whisking.

Nutrition:

Amount Per Serving (Based on 6 Servings)
Calories: 350
Fat: 30 g
Saturated Fat: 6 g
Cholesterol: 15 mg
Sodium: 290 mg
Carbohydrates: 17 g
Fiber: 4 g
Sugar: 7 g
Protein: 8 g
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