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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roasted Butternut Squash and Beet Salad Recipe

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This recipe for Roasted Butternut Squash and Beet Salad is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb butternut squash, peeled and cut into cubes
1-1/2 Tbsp extra-virgin olive oil
3 medium beets

Dressing:
2 jars Chevoo California Dill Pollen & Garlic Goat Cheese
3 Tbsp Lucero Bianco White Balsamic Vinegar
2 Tbsp shallots, minced
1/4 tsp smoked salt
1/4 tsp freshly ground black pepper
5 oz baby arugula
1/4 C shelled pistachios, coarsely chopped
Directions:
Directions:
Preheat oven to 400º. Toss squash with oil in a large rimmed sheet pan and season to taste with salt and pepper. Wrap each beet in aluminum foil and add to the pan with squash. Roast veggies, turning squash halfway through cooking until nicely browned and tender when pierced with a knife, about 30 minutes. Remove squash but allow beets to continue cooking until tender, about 30 minutes more. Let veggies cool completely. Peel beets and cut into bite-sized chunks. Transfer veggies to a resealable plastic bag and refrigerate until chilled, at least 2 hours and up to one day.

Pour oil from goat cheese jar into a small bowl, reserving cheese. Add vinegar, shallots, smoked salt and pepper, whisking to combine. The dressing can be made and refrigerated for up to one day in advance.

In a large bowl, toss arugula with about half the dressing. Divide arugula among 8 dinner plates. Place equal amounts of butternut squash, beets, and cheese on top. Sprinkle with smoked salt. Drizzle with remaining dressing. Scatter pistachios on top and serve immediately.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
Recipe from The Fresh Market.

 

 

 

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