Roasted Butternut Squash Salad
Roasted sweet butternut squash pairs beautifully with spicy arugula, creamy goat cheese, tangy pickled red onions and brown butter dressing.
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Ingredients
- 4 oz . goat cheese
- 8 oz . arugula
- 2 tsp . flat leaf parsley roughly chopped
For the Butternut Squash:
- 4 lbs . butternut squash
- 1 TBSP . cinnamon sugar
- 1/2 tsp . ginger
- 1 oz . grape seed oil
- To taste salt & pepper
- Brown Butter Vinaigrette
- Pickled Red Onions
Instructions
For the Butternut Squash:
- Preheat the oven to 375 degrees Fahrenheit.
- Peel and large dice the squash.
- In a large mixing bowl, mix the squash, ginger, cinnamon sugar, oil, salt and pepper until evenly coated.
- Place the squash on sheet pans, spreading evenly on a single layer.
- Roast the squash for 25-30 minutes or until soft.
- Allow the squash to cool completely. This can be done the day before.
Assembly:
- In a mixing bowl, mix the squash, parsley and some of the vinaigrette until thoroughly coated.
- Place the squash on bed of arugula (the arugula could be tossed in the vinaigrette as well depending on the service style)
- Top with the goat cheese and pickled red onion.
Notes
Do not be scared by the prep time of this salad- this counts for the pickling of the red onions.
Servings: 12 -16