Caramelized Squash Salad With Pistachios And Goat Cheese Recipes

BUTTERNUT SQUASH SALAD

Steps:

• Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
• In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
• Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend.
• Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
• Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

CARAMELIZED SQUASH SALAD WITH PISTACHIOS AND GOAT CHEESE

Steps:

• Marinade: In a small bowl stir together orange juice, maple syrup, mustard, and ginger. Set aside 1/2 cup of the marinade for the salad dressing.
• Place squash pieces in a large resealable plastic bag in a shallow dish. Pour remaining marinade over squash. Seal bag and marinate, refrigerated, for 1 to 4 hours, turning occasionally.
• Preheat oven to 400°F Coat a large baking sheet with nonstick cooking spray and set aside.
• Drain marinade from squash, discarding marinade. Place squash on the prepared baking sheet. Roast squash until tender and lightly browned in spots, 26 to 30 minutes, turning once half-way through. Remove from oven and set aside.
• Dressing: While squash is roasting, whisk together the reserved marinade, salt and pepper. Slowly whisk in the oil.
• When squash is done, drizzle 2 to 3 Tbsp of dressing over warm squash, tossing to combine.
• In a large bowl combine the mixed greens, radicchio and half of the pistachios. Toss with half the remaining dressing. Gently toss roasted squash into the salad. Top with remaining pistachios and goat cheese. Pass remaining dressing at the table.