A delicious salad with contrasting flavors, textures and temperatures. The cool, creamy dressing combines perfectly with the warm, sweet roasted squash and crisp, bitter greens. Makes a unique side dish and salad in one.
A delicious salad with contrasting flavors, textures and temperatures. The cool, creamy dressing combines perfectly with the warm, sweet roasted squash and crisp, bitter greens. Makes a unique side dish and salad in one.
Ready In: 45 mins
Level: Easy
Prep: 15 mins
Cook: 30 mins
Yields: 6 Servings
- 2 lb winter squash (We like delicata squash but you can use butternut squash or acorn squash.)
- 1 dash sea salt (to taste)
- 6 T extra virgin olive oil (divided)
- 1 shallot
- 3 T apple cider vinegar
- 1 1/2 T maple syrup
- 3/4 c Stonyfield Organic Low Fat Plain Yogurt
- 10 oz of mixed greens
- 1/4 c crumbled blue cheese
- 1 c roasted walnuts
Ingredients
directions
Step 1
Pre-heat oven to 425°. Cut squash lengthwise and scoop out the seeds. Place squash cut side down on cutting board and use a knife to cut peel away from squash. Cut squash in 3/4 inch thick slices. Arrange on baking dish, brush with 2 tablespoons of olive oil and season with sea salt. Roast in oven for 30 minutes, until tender and golden brown.
Step 2
In a small skillet over medium heat, add 1 tablespoon olive oil. Cook shallots until golden brown.
Step 3
In medium mixing bowl, whisk the remaining olive oil (3 tablespoons) with apple cider, maple syrup and yogurt. Whisking until well blended. Add salt and pepper to taste.
Step 4
Place greens in a salad bowl or on a serving platter. Drizzle with salad dressing and lightly toss, reserving 2-3 tablespoons of dressing. Arrange blue cheese, walnuts, and squash on top of salad greens. Dress the top of salad with remaining dressing.
