Butternut Squash Salad

12 November 2010 § 3 Comments

Here is one of the dishes I made from Saturday’s Farmers’ Market haul  – it makes a perfect appetizer or a light lunch. This roasted butternut squash salad is very easy to make – the only time-consuming thing is roasting the squash. This could be done in advance and then reheated in aluminum foil before serving – no need for it to be piping hot, just warm so the cheese starts to melt to make it gooey and even more delicious.

Ingredients (serves 4):

1 whole butternut squash chopped into 1″ pieces

A few sprigs of rosemary

Mixed salad greens

Crumbled gorgonzola

Toasted pumpkin seeds

A handful of olives

Red wine vinegar

Extra virgin olive oil

Salt and pepper

Directions:

Toss the squash in olive oil add the rosemary, season and roast at 425°F for about 25-30 minutes, let cool slightly before adding to salad, or save if roasting  in advance. Make the dressing, by adding the oil gradually to the vinegar. The ratio should be 1/3 vinegar to 2/3 oil, then season. Arrange the greens, squash, olives, cheese and pumpkin seeds. Eat, accompanied with fresh crusty bread and a glass of crisp white wine.

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