roasted Butternut Squash salad
This lovely salad is hearty and tasty. I make plenty of squash and use it as a side dish or as a snack.
26 oz. butternut squash, peeled and cut into 1" cubes
Salt and freshly ground black pepper
2 tablespoons Olive Oil*, plus 1 tablespoon for drizzling
1/2 teaspoon ground cinnamon
Handful mixed nuts, roughly chopped
3-4 handfuls fresh arugula or baby spinach leaves (or a mixture)
5 oz. goat cheese or feta, roughly crumbled
2 tablespoons Balsamic Vinegar*
Preheat the oven to 400 degrees.
In a bowl, gently toss the squash with 2 tablespoons olive oil, cinnamon and a good pinch of salt and pepper. Transfer to a parchment-lined baking sheet.
Roast until lightly golden and crispy on the outside but still fluffy on the inside, 20-30 minutes. Remove and set aside to cool.
While the squash is roasting, lightly toast the mixed nuts in a dry pan until golden and fragrant.
To serve, lay the salad leaves on a serving platter, then layer with the squash, goat cheese and toasted nuts. Drizzle with the remaining 1 tablespoon olive oil and the balsamic just before serving.
* This is a variation of Sarah Graham's salad from the Cooking Channel. She used unflavored olive oil, but I used Rosemary Olive Oil, Traditional Balsamic Vinegar and spinach.
Other dressing options:
Chipotle Olive Oil and Serrano Honey Vinegar
Basil Oil and Peach Vinegar