Tuesday, January 1, 2013

Green Salad with Roasted Butternut and Goat Cheese

This winter salad is delicious with cold hardy greens, still pretty easily available from local farms.  Use a salad mix if you can, or just a bed of baby spinach or arugula.  You can assemble the salad in a single bowl or platter if you like, but I suggest composing individual servings on on small plates for each diner.  My sister and I made this salad as a first course for Christmas dinner.  You can serve it with whatever kind of dressing appeals to you, but I recommend a balsamic vinaigrette or a Dijon apple cider vinaigrette.

Salad greens
Caramelized Roasted Butternut Squash, room temperature
Walnuts, pecans, or slivered almonds, lightly toasted and cooled
Dried cranberries
Goat cheese, crumbled

Make a bed of greens on each plate.  Top with a small mound of  cubed squash, then sprinkle with nuts, cranberries, and goat cheese.  Dress at the table.

No comments: