Friday, September 20, 2013
Fall Roasted Squash Salad
Butternut squash is one of my favorite things to make. It's packed with nutrients and tastes good no matter what way you make it. Earlier in my blog is the recipe for butternut squash soup if you want something heartier. This salad is easy, fun, fresh and flavorful. I roasted the squash and used this recipe for a whole week of salads! Super cost effective and you won't break the bank getting those $10 salads every day! The trick is to keep all of the ingredients separate and then store in your fridge and assemble at work.
Prep Time: 10 minutes
Cook Time: 45 minutes
1 Butternut squash (about 2-3 pounds)
Arugula (1 bag for the week)
Goat Cheese (I buy the little log at Trader Joe's)
1/2 Cup sliced toasted almonds (put in dry pan on high heat for 3 min, tossing until toasted)
Balsamic Glaze (near Balsamic vinegar at Trader's, only $2.99!)
Salt & Pepper
Preheat oven to 375 degrees. While oven is preheating, peel the skin off of the squash. Make sure you get down to the "orange" part. The white skin can be very bitter. Cut up squash into 1 inch cubes. Place on a sheet pan and toss with about 1/4 cup olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Throw it in the oven for 45 minutes until roasted and soft. (at about 20 minutes it doesn't hurt to re-toss it) Let cool for at least 15 minutes.
Get a plate and throw a handful of arugula on there (literally). Put about 10-15 cubes of the squash on top. Then take a fork and crumble off the goat cheese on top of the arugula, I only use about 1/8 of the goat cheese log for each plate. Drizzle about 2 Tablespoons of olive oil and about 1 Tablespoon of balsamic glaze on top. Then add the toasted almonds!
Drink with a nice cool glass of Sauvignon Blanc, wait you're at work...but if you're at home go for it!
**Tip - Don't have butternut squash? Replace with tomatoes, watermelon, pears, or anything you like!**