Roasted Butternut Squash Salad with Summer Fig Chèvre and Pistachios Over Mixed Greens
This is a salad that’s perfect for your Thanksgiving menu!
When roasted, the natural sweetness of the butternut squash caramelizes, which pairs deliciously with the tang from both goat cheese and the fig balsamic. The crisp, refreshing greens and green onion add just the right touch.
Our dried Black Mission figs are excellent. They’re large and California grown.
See also: Recipe Roundup: Sigona’s Fig Balsamic
See also: In the Kitchen with Sigona’s Featuring: Butternut Squash
Roasted Butternut Squash Salad with Summer Fig Chèvre and Pistachios Over Mixed Greens
This is a salad that’s perfect for your Thanksgiving menu. When roasted, the natural sweetness of the butternut squash caramelizes, which pairs deliciously with the tang from both goat cheese and the fig balsamic. The crisp, refreshing greens and green onion add just the right touch. Inspired by Yummy Beet. Serves about 4 as a side.
Ingredients
For the salad:
- Half a medium butternut squash peeled, seeded and diced into 1-inch cubes (to yield about 2 to 2 1/2 cups)
- 1 Tbsp. Sigona’s Fresh Press extra virgin olive oil
- Salt and pepper to taste
- 4 oz. mixed greens
- 2 to 3 oz. Laura Chenel’s chèvre thinly sliced (tip: use a length of plain floss to easily slice through the log — it cuts cleaner than a knife)
- 4 dried Black Mission figs sliced (look for them in Sigona’s dried fruit & nut section)
- 1/4 cup raw shelled pistachios (look for them in Sigona’s dried fruit & nut section)
- 1 to 2 green onions sliced on the bias
- Sea Salt for sprinkling
For the Fig Vinaigrette:
- 1 Tbsp. Sigona’s fig balsamic
- 1 1/2 tsp. fresh lemon juice
- 1 1/2 tsp. Dijon mustard
- 1/2 tsp. minced garlic
- 2 Tbsp. Sigona’s Fresh Press extra virgin olive oil such as Arbequina
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the butternut cubes on the baking sheet; toss with olive oil, salt and pepper until well coated. Roast for 30 to 35 minutes or until tender and lightly browned.
- Meanwhile, begin the vinaigrette. In a large bowl, whisk together the balsamic, lemon juice, dijon and garlic. While whisking, drizzle in the olive oil. Season with salt and pepper.
- Toss about half to a third of the vinaigrette with the greens; place the greens in a serving dish.
- Top the greens with roasted squash, sliced goat cheese, sliced figs, pistachios and green onion. Spoon a bit of the remaining vinaigrette over the top and finish with a sprinkling of sea salt. Serve.
Tried this recipe?Let us know how it was!
