Warm Salad with Roasted Squash, with Cranberry Vinaigrette, Hazelnuts, and Chèvre
I must admit I’m more of a free-form cook. I don’t really follow recipes but adapt them to what I have on hand or what my creative juices are calling for. Usually. The following recipe I love so much that I make it as suggested except for the squash. I do love delicata. I don’t know where the recipe originally came from — I printed it out in 2009 — but I’m glad I found and kept it.
Servings: 4 people
for the squash
- 2 – 3 delicata squash (my favorite but you can use butternut or similar)
- 2 tbsp olive oil
- salt and pepper
for the salad dressing
- 1 tbsp oil for sautéeing
- 1 cup leeks, cleaned and sliced thin
- 2 tbsp maple syrup
- 1⁄4 cup fresh cranberries
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup olive oil
for the salad
- 4 cups baby greens or baby spinach
- 1⁄4 cup toasted hazelnuts
- 4 oz chèvre or other soft goat cheese
- Peel the squash and cut into ¾‑inch cubes. Toss with the olive oil, salt, and pepper. Spread on
a baking sheet and roast at 425ºF for 15 – 20 minutes.
- For the dressing, heat the oil in a sauté pan over medium heat and add the leeks. Stir-fry for 3 – 4 minutes. Add maple syrup and cranberries and cook for 2 – 3 minutes more or until cranberries start to pop.
- In a small bowl, stir together the vinegar and olive oil and season with salt and pepper. Add to the pan and stir to heat through.
- Toss the greens with the warm dressing. Top with squash, hazelnuts, and chevre. Toss it all together (that’s what I do) or serve the greens on separate plates and top with squash, nuts, and chevre.