Roasted Winter Squash Salad With Goat Cheese & Pine Nuts

Published : 2013-11-03 00:00:00
Categories : Mazette

Roasted Winter Squash Salad With Goat Cheese & Pine Nuts

roasted-winter-squash-salad-with-goat-cheese-amp-pine-nuts

Did you know that winter squash is a summer growing annual vegetable?  Get excited for today’s recipe features dark leafy greens served on thick wedges of the vegetable topped with goat cheese and pine nuts, yum!

roasted-winter-squash-salad-with-goat-cheese-amp-pine-nuts-1

Roasted Winter Squash Salad With Goat Cheese & Pine Nuts

Prep Time: 20 minutes Cook Time: 45 minutes

Serves 4

Ingredients

For the Salad: 1/4 cup/28g pine nuts 2 small kuri or acorn squash 3 tablespoons/45ml olive oil, divided Sea salt and freshly ground black pepper 2 tablespoons/30ml port wine vinegar, divided (recipe follows) 5 oz/ 142g baby spinach and kale, washed and dried 2 oz/56g goat cheese For the Reduced Port Wine Vinegar: 1 cup/240ml port wine vinegar 1 tablespoon/15ml honey or maple syrup

Instructions

Start by making the Reduced Port Wine Vinegar: Pour the vinegar into a heavy bottomed saucepan and place over moderate heat. Stir in the honey or maple syrup, and bring to a simmer. Allow the vinegar to reduce slowly to half of its original volume, (it will start to appear syrupy). Store in the refrigerator, in a sealed container until ready to use. For the Salad: Preheat oven to 400 degrees. Spread pine nuts on a large rimmed baking sheet; toast in oven, stirring occasionally, until fragrant and lightly golden, (about 5 minutes). Set aside. Cut squash in half and scrap out seeds. Cut into quarters, leaving skin on. On a large baking sheet, toss with 1 tablespoon of the oil and a pinch of salt and pepper. Roast until tender (about 35 to 45 minutes depending on size); let cool. In a large bowl add 1 tablespoon of reduced port vinegar, remaining olive oil; season with salt and pepper to taste. Add baby spinach and kale, toss to combine. To serve, divide squash, skin side-down, among plates; place dressed salad on top of each quarter and drizzle with extra reduced port wine vinegar if desired and top with toasted pine nuts and crumbled goat cheese.

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