Warm Squash and Goat Cheese Salad

October 9, 2019
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Created by Chef Lesli Sommerdorf
1 hour
Serves 4
INGREDIENTS:
  • 1 1/2 lb butternut squash, peeled, seeds removed, cut into 1" chunks
  • 3 cloves garlic, thinly sliced
  • 1 dried California chile, crumbled, soaked in warm water
  • 1 cinnamon stick, broken into pieces
  • 1 bunch fresh sage, leaves removed
  • 1/2 cup olive oil, divided
  • 5 Tbsp balsamic vinegar, divided
  • Salt and freshly ground pepper
  • 2 1/2 Tbsp sugar
  • 2 oz fresh goat cheese, crumbled
  • 4 oz loosely packed arugula
  • 1/2 lemon, quartered
DIRECTIONS:

Preheat oven to 325° and line a rimmed baking sheet with parchment paper.

In a large bowl, combine squash, garlic, chile, cinnamon, and sage. Add 1 tablespoon oil and 2 tablespoons vinegar, and season with salt and pepper. Toss to combine and let sit for 10 minutes.

Spread squash in a single layer on prepared baking sheet and roast until soft and edges are crispy, about 30 minutes.

In a small saucepan over low heat, add vinegar and sugar and let dissolve. Let cool. Whisk remaining 7 tablespoons oil into vinegar-sugar mixture to make a dressing. Toss half with squash to coat well and transfer slices to a large serving plate.

Toss remaining dressing with goat cheese over squash and garnish with dressed arugula and lemon wedges.