Roasted Squash Salad
Recipe Date:
November 1, 2017
Serving Size:
8
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- For the Squash:
- 2 Large Delicata Squash (yield 6 c sliced)
- 2 tbsps Garlic Oil (poach peeled garlic with canola oil on low heat until garlic is soft)
- 1 tbsp Ras el Hanout
- 1 tbsp Honey
- 2 tsps Salt
- Shallot Vinaigrette:
- 1/2 cup Shallot, Minced
- 1/2 cup Honey
- 1 1/2 cups Canola
- 1/4 cup Champagne Vinegar
- Salt & Pepper
- Additional Ingredients for Salad:
- 1 cup Soft Chevre
- 1 tsp Extra Virgin Olive Oil
- 1 tsp Honey
- 1 tsp Ground Black Pepper
- 1 tsp Salt
Directions
Serves 8
Combine cheese with all ingredients and reserve.
To Prepare the Squash: Preheat oven to 425 degrees. Cut off each end of the squash and halve delicata lengthwise. Scoop out seeds using a spoon. Slice 1/2 inch thick crescents and toss with oil, ras, honey, and salt. Roast for 25 minutes, flipping squash halfway.
To Plate Salad: 3C Mixed Greens (Red Leaf, Little Gem, Baby Romaine or Butter Lettuce). 1C Toasted Pepitas (toasted for 7-8 min. at 350 degrees).
Place a small amount of roasted squash in the center of the salad plate. Drizzle with a little shallot vinaigrette, small amount of goat cheese and sprinkle of toasted pepitas. Top the squash with about 3/4C of washed mixed greens on the salad plate. Drizzle the mixed greens with shallot vinaigrette and layer the salad with remaining roasted squash, chevre and toasted pepitas.
Take a look at our recommended pairings below.
