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.



Final Preparation:

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.