Did you know that winter squash is a summer growing annual vegetable? Get excited for Fall because that’s when this healthy and hearty vegetable is harvested. Today’s recipe features dark leafy greens served on thick wedges of the vegetable topped with goat cheese and pine nuts, yum! The recipe comes courtesy of Gourmande In The Kitchen. Check out the recipe below, with instructional photos here.
Roasted Winter Squash Salad With Goat Cheese & Pine Nuts
Prep Time: 20 minutes
Cook Time: 45 minutes
For the Salad:
1/4 cup/28g pine nuts
2 small kuri or acorn squash
3 tablespoons/45ml olive oil, divided
Sea salt and freshly ground black pepper
2 tablespoons/30ml port wine vinegar, divided (recipe follows)
5 oz/ 142g baby spinach and kale, washed and dried
2 oz/56g goat cheese
For the Reduced Port Wine Vinegar:
1 cup/240ml port wine vinegar
1 tablespoon/15ml honey or maple syrup
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.