{"id":3693,"date":"2014-10-25T12:15:02","date_gmt":"2014-10-25T10:15:02","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3693"},"modified":"2018-10-25T12:16:08","modified_gmt":"2018-10-25T10:16:08","slug":"butternut-squash-salad-with-cranberries-chevre-and-candied-pecans","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2014\/10\/butternut-squash-salad-with-cranberries-chevre-and-candied-pecans\/","title":{"rendered":"Butternut Squash Salad with Cranberries, Ch\u00e8vre and Candied Pecans"},"content":{"rendered":"

Serves 12 to 15<\/p>\n

 <\/p>\n

Ingredients:<\/strong><\/p>\n

For the dressing:<\/strong><\/p>\n

1 cup extra virgin olive oil<\/p>\n

\u00bc cup aged white balsamic vinegar (if you can find it, otherwise use regular)<\/p>\n

\u00bc cup cider vinegar<\/p>\n

2 cloves of garlic, minced<\/p>\n

2 tablespoons Dijon mustard<\/p>\n

Salt and pepper to taste<\/p>\n

For the salad:<\/p>\n

1 cup dried cranberries<\/p>\n

12 ounces goat cheese , cut into small cubes<\/p>\n

1 \u00bd cups candied pecans<\/p>\n

3-4 pounds spring greens mix<\/p>\n

1 \u00bd cups butternut squash, peeled and cut into \u00bd-inch cubes<\/p>\n

\u00bd lemon, juiced<\/p>\n

2 tablespoons honey<\/p>\n

Salt<\/p>\n

 <\/p>\n

We encourage you to personalize this recipe and hope you enjoy this recommendation.<\/p>\n

 <\/p>\n

Preparation for the dressing:<\/strong><\/p>\n

1. Place vinegars, garlic and mustard in a blender (or whisk in a bowl).<\/p>\n

 <\/p>\n

2. While blending, slowly pour in the oil.<\/p>\n

 <\/p>\n

3. Blend until emulsified.<\/p>\n

 <\/p>\n

4. Season to taste.<\/p>\n

 <\/p>\n

 <\/p>\n

Preparation for roasting the squash:<\/strong><\/p>\n

1. Toss butternut squash cubes very lightly in olive oil, lemon juice, salt and honey.<\/p>\n

 <\/p>\n

2. Roast at 400 \u00baF on an un-crowded cookie sheet stirring occasionally until lightly browned.<\/p>\n

 <\/p>\n

 <\/p>\n

Final Preparation:<\/strong><\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

Serves 12 to 15   Ingredients: For the dressing: 1 cup extra virgin olive oil \u00bc cup aged white balsamic vinegar (if you can find it, otherwise use regular) \u00bc 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 […]<\/p>\n","protected":false},"author":3,"featured_media":2497,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16,17],"tags":[],"class_list":["post-3693","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_recipes","category-cat_starter"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t