Fine sea salt and freshly ground black pepperto taste
Instructions
To roast the squash: Preheat oven to 400ºF. Coat a large, rimmed baking sheet with nonstick cooking spray or line with parchment paper.
Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.
Place the sliced squash on the prepared baking sheet, drizzle with olive oil and lychee balsamic whisked together. Season with sea salt and pepper. Use your hands or a spatula to mix until well coated.
Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.
For the vinaigrette: Add the olive oil, balsamic, mustard, lemon juice, salt and pepper to a jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.
For the salad: Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with roasted squash, dried cranberries, toasted pumpkin seeds, and goat cheese. Drizzle with dressing and finish with a little freshly ground black pepper.
🍊 Citrus season is still rolling in California! These Gold Nugget mandarins from the Ojai Valley near Santa Barbara are simply fantastic!
At Ojai Matilija Ranch, each piece of fruit is hand-selected at the height of its ripeness and flavor, and any damaged fruit is removed immediately. These seedless mandarins are only available through the months of April and May, so grab them while they’re still here!
Robbie Sigona, director of Sigona's Farmers Market, with stores in Redwood City and Palo Alto, Calif., shops seasonally to always bring in the freshest produce available.
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