Butternut Squash Salad with Cranberries, Chèvre and Candied Pecans
25 October 2014
Serves 12 to 15
For the dressing:
1 cup extra virgin olive oil
¼ cup aged white balsamic vinegar (if you can find it, otherwise use regular)
¼ cup cider vinegar
2 cloves of garlic, minced
2 tablespoons Dijon mustard
Salt and pepper to taste
For the salad:
1 cup dried cranberries
12 ounces goat cheese , cut into small cubes
1 ½ cups candied pecans
3-4 pounds spring greens mix
1 ½ cups butternut squash, peeled and cut into ½-inch cubes
½ lemon, juiced
2 tablespoons honey
We encourage you to personalize this recipe and hope you enjoy this recommendation.
Preparation for the dressing:
1. Place vinegars, garlic and mustard in a blender (or whisk in a bowl).
2. While blending, slowly pour in the oil.
3. Blend until emulsified.
4. Season to taste.
Preparation for roasting the squash:
1. Toss butternut squash cubes very lightly in olive oil, lemon juice, salt and honey.
2. Roast at 400 ºF on an un-crowded cookie sheet stirring occasionally until lightly browned.
On each plate, put a handful of spring greens, add a tablespoon of roasted squash, a tablespoon of candied pecans, a tablespoon of cranberries and a tablespoon of cubed goat cheese. Pour the dressing.