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
Author: KarenCushman
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.