Roasted Winter Squash Salad with Goat Cheese and Pine Nuts

A mix of dark leafy greens are served on thick wedges of roasted squash and topped with goat cheese.

Roasted Winter Squash with Goat Cheese from Gourmande in the Kitchen Roasted Winter Squash Salad with Goat Cheese and Pine Nuts

So I’m here offering you yet again another orange hued dish.

There’s probably no single color that captures the essence of autumn as perfectly as the color orange.  It’s the shade of the falling leaves and the epitomous symbol of the fall harvest. Roasted Kuri Squash gourmandeinthekitchen.com  Roasted Winter Squash Salad with Goat Cheese and Pine Nuts

Each season has its colors and flavors and squash and pumpkin just taste like October and November to me.  These rusty colored veggies take us from early fall, through Halloween, and Thanksgiving right through to the holiday table in December.

Lately it’s been a parade of squash around here; whether baked, pureed, or roasted they’ve been making themselves at home and seriously taking over my meals.

Roasted Winter Squash Salad with Goat Cheese gourmandeinthekitchen.com  Roasted Winter Squash Salad with Goat Cheese and Pine Nuts

I keep buying them; a counter full of winter squash greets me every time I walk in the kitchen, tempting me to crank up the oven,  pull out my chef’s knife and start chopping away.  It’s a rut I suppose, but one I’m not in a hurry to get out of. A mix of dark leafy greens are served atop thick wedges of roasted squash.

You can make this salad with any squash or pumpkin that’s in season but I chose kuri and acorn because of their tender, finely textured flesh and smaller size which makes them easier to cut through.

Roasted Acorn Squash gourmandeinthekitchen.com  Roasted Winter Squash Salad with Goat Cheese and Pine Nuts

You start by roasting quarters of the squash until sweet and caramelized, then toss a handful of baby greens with a port wine vinaigrette and pile it in each quarter, topping the whole thing off with crumbles of fresh goat cheese and a sprinkle of toasted pine nuts.

It’s fast, simple, not to mention nutrient and fiber rich.  Squirrel this easy roasted winter squash salad in your Thanksgiving file, although frankly it’s just at home any night of the week

Roasted Winter Squash Salad with Goat Cheese Salad Gourmande in the Kitchen Roasted Winter Squash Salad with Goat Cheese and Pine Nuts

Roasted Winter Squash Salad with Goat Cheese and Pine Nuts

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Size: Serves 4

Roasted Squash and Goat Cheese Salad 112 Roasted Winter Squash Salad with Goat Cheese and Pine Nuts

A mix of dark leafy greens are served atop thick wedges of roasted squash and topped with goat and pine nuts.

Ingredients

    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

Instructions

    Start by making the Reduced Port Wine Vinegar:
  1. Pour the vinegar into a heavy bottomed saucepan and place over moderate heat.
  2. 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).
  3. Store in the refrigerator, in a sealed container until ready to use.
  4. For the Salad:
  5. 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.
  6. Cut squash in half and scrap out seeds. Cut into quarters, leaving skin on.
  7. 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.
  8. In a large bowl add 1 tablespoon of reduced port vinegar, remaining olive oil; season with salt and pepper to taste.
  9. Add baby spinach and kale, toss to combine.
  10. 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.

Notes

Vegetarian, Gluten Free, Grain Free

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http://gourmandeinthekitchen.com/2012/roasted-winter-squash-salad-recipe/


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  1. Cristina says

    You’re so right about the color orange signifying autumn. Love the idea in autumn (in So. Cali)! Gorgeous salad using the acorn squash and always luv goat cheese/feta. Making this for sure!

  2. says

    I adore the coloring of this salad. I wish my husband would let me indulge in my squash love more often. Instead, we constantly bicker over whether 5 meals of squash is inappropriate or just right.

  3. says

    What a beautiful looking dinner. Like you, I can’t get enough of the winter squash right now. I think this would be the perfect weeknight meal when I don’t have time to cook.

  4. says

    What a perfect combination of simple, beautiful, and delicious. Our CSA has declared it “squash month” in November and they have kuri squash for the first time. Can’t wait!

  5. says

    I read this post three times already. Every time I try to comment, something came up and had to leave computer. I don’t have a smart phone so I took so long to came back to you. Simply stunning photos! Superb job. You’re great!

  6. Astrid Gallimimus says

    Roasted Winter Squash Salad with Goat Cheese and Pine Nuts

    No 10 words have filled me with lust as much as these 10 have.

    Keep it up! :)

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