Roasted Winter Squash Salad With Goat Cheese And Pine Nuts
A mix of salad greens are served in wedges of roasted squash and topped with pine nuts.
The perfect salad for those chilly days, this dish is made with a mix of salad greens served in wedges of roasted squash and topped with creamy goat cheese and crunchy pine nuts.
For the Reduced Port Wine Vinegar:
- 1 cup/240ml port wine vinegar
- 1 tablespoon/15ml honey or maple syrup
For the Salad:
- 1/4 cup/28g pine nuts
- 2 small kuri or acorn squash
- 3 Tablespoons/45ml extra virgin olive oil, divided use
- Sea salt and freshly ground black pepper
- 2 Tablespoons/30ml of the reduced port wine vinegar, divided use
- 5 oz/ 142g baby spinach and kale, washed and dried
- 2 oz/56g goat cheese
Start by making the Reduced Port Wine Vinegar:
- Pour the vinegar into a heavy bottomed saucepan and place over moderate heat.
- Stir in the honey or maple syrup, and bring to a simmer. Allow the vinegar to reduce slowly to half of its original volume, (it will start to appear syrupy).
- Store in the refrigerator, in a sealed container until ready to use.
For the Salad:
- Preheat oven to 400 degrees. Spread pine nuts on a large rimmed baking sheet; toast in oven, stirring occasionally, until fragrant and lightly golden, (about 5 minutes). Set aside.
- Cut squash in half and scrap out seeds. Cut into quarters, leaving skin on.
- On a large baking sheet, toss with 1 Tablespoon of the oil and a pinch of salt and pepper. Roast until tender (about 35 to 45 minutes depending on size); let cool.
- In a large bowl add 1 tablespoon of reduced port vinegar, remaining olive oil; season with salt and pepper to taste.
- Add baby spinach and kale, toss to combine.
- To serve, divide squash, skin side-down, among plates; place dressed salad on top of each quarter and drizzle with extra reduced port wine vinegar if desired and top with toasted pine nuts and crumbled goat cheese.
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