Prepare to tantalize your taste buds with a salad that's anything but ordinary! Our Roasted Squash and Goat Cheese Salad is a culinary masterpiece that combines the rich, caramelized sweetness of butternut squash with the creamy tang of goat cheese, creating a dish that's both elegant and comforting. Whether you're looking to impress dinner guests or simply treat yourself to a gourmet meal, this recipe promises to elevate your salad experience from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and diced
- 2 cups mixed greens
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tbsp olive oil
- Salt and pepper to taste
- Balsamic vinaigrette for dressing
Instructions
- Preheat your oven to 400°F (200°C). This high temperature will help caramelize the natural sugars in the butternut squash, enhancing its flavor.
- While the oven is heating, prepare the butternut squash. Start by peeling the squash using a vegetable peeler. Cut off both ends, then slice the squash in half lengthwise. Scoop out the seeds and stringy insides using a spoon. Finally, dice the squash into approximately 1-inch cubes for even roasting.
- In a large mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper to taste. Ensure each piece is well-coated with oil and seasoning.
- Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Roast the squash in the preheated oven for about 25-30 minutes, or until it is tender and golden brown. Halfway through the cooking time, give the squash a stir to ensure even roasting.
- While the squash is roasting, prepare the walnuts. Place them in a dry skillet over medium heat. Toast the walnuts for about 5-7 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them.
- Once the squash is done roasting, remove it from the oven and let it cool for a few minutes while you prepare the salad base.
- In a large salad bowl, combine the mixed greens. You can use a variety of greens such as arugula, spinach, or spring mix for added texture and flavor.
- Add the roasted butternut squash on top of the mixed greens, followed by the crumbled goat cheese and toasted walnuts. The warm squash will slightly melt the goat cheese, creating a delicious combination.
- Drizzle balsamic vinaigrette over the salad to taste. Start with a small amount and add more as needed to ensure the salad is well-dressed without being overly soggy.
- Gently toss the salad to combine all the ingredients, ensuring that the goat cheese, walnuts, and squash are evenly distributed throughout the greens.
- Serve the salad immediately while the squash is still warm, garnished with additional walnuts or goat cheese if desired. Enjoy your Roasted Squash and Goat Cheese Salad!
Tips
- • Choose a fresh, firm butternut squash with no soft spots or blemishes for the best roasting results. • Cut squash cubes uniformly to ensure even roasting and caramelization. • Don't overcrowd the baking sheet - give the squash pieces space to roast properly. • Toast walnuts carefully to enhance their flavor without burning. • Use fresh, high-quality goat cheese for the most creamy and tangy experience. • For extra flavor, consider adding a sprinkle of fresh herbs like thyme or rosemary to the roasting squash. • If you prefer a warmer salad, serve immediately after tossing. For a cooler version, let the squash cool completely before assembling. • Experiment with different vinaigrettes, such as maple or honey-based dressings, to complement the squash's sweetness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 10g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 20mg
