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Butternut Squash Salad

Printable recipe for Butternut Squash Salad provided by Cooks Corner in Green Bay.
Dressing (makes 1 cup):
1.5 tsp Dijon mustard
1.5 tsp sugar
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup apple cider vinegar (or other sweet vinegar)
1 Tbs flat leaf parsley, chopped
2/3 cup vegetable oil
Whisk the mustard, sugar, salt, pepper, vinegar and parsley. Slowly drizzle in the oil, whisking constantly. Adjust the seasonings to taste, store in fridge for up to 3 days.

1.5 lb butternut squash, peeled and cubed (or sweet potatoes)
2 Tbs extra virgin olive oil
Brown sugar
1/2 cup walnut or pecan halves, toasted
1 bag salad greens
4 oz goat cheese
2 eggs, beaten
1 cup Italian bread crumbs
Vegetable or canola oil
Salt and pepper
Preheat oven to 400°. Grease a sheet pan. In a large bowl, toss butternut squash with extra virgin olive oil, a good sprinkle of brown sugar and cinnamon. Lay out in an even layer on the sheet pan and sprinkle with salt and pepper. Roast squash for 15-20 minutes, or until tender, stirring once.
In a medium saucepan, heat 1.5 inches of vegetable or canola oil to 350°. Roll the goat cheese into small balls and slightly flatten into disks. Dip disks in the beaten egg, then into the bread crumbs. Fry each goat cheese disk until golden, drain on a paper towel.
Place the greens in a large bowl and add the squash and nuts. Toss with a few drizzles of your dressing, salt and pepper to taste. Top with your goat cheese croutons.

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