Roasted Butternut Squash Salad
September 27, 2009
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This is one of my favorite salads. It’s for those few days in-between sunburns and snot icicles (which seem to come all too quickly in Michigan). Warm, cold, sweet, salty…it’s every flavor and texture that you could want in a salad (and one you’ll NEVER find in the dining hall).
The roasted butternut is really good enough on it’s own. But that’s not what makes this salad great. No, this salad is great because of the goat cheese. Although a rather expensive feat to make, the lavender-lemon crumbles of creaminess lend an earthy feel to the entire thing that makes the salad perfect for days when you’re tired, miserable, and just had your weekly news story ripped to shreds by your editor.
Yes, this is a salad for those days. The days when you wish you could rip yourself open and scoop out all the blubber. You know, as a substitute for killing your cat/dog/significant other/friend/self.
Go ahead, have a salad. It’s diet friendly!
Can't you just smell the lavender?
Roasted Butternut Squash Salad with Lavender-Lemon Goat Cheese
- butternut squash, peeled and cubed
- goat cheese
- lavender (you can find this in the spice aisle)
- lemon zest (just grate it yourself…it’s so much cheaper)
- lettuce mix of choice (I like the spring mix)
- nuts (pistachios are good, almonds, I guess?)
→Step 1: Roast the squash
Preheat oven to 375*F. Spray a baking dish with cooking spray. Put the peeled/cubed squash on the tray and roast it for about 45-55 minutes. Make sure to check frequently to avoid burned squash!
Step 2: Make the goat cheese
Take about an ounce of goat cheese and mix it with the lemon zest and lavender. Make sure the goat cheese is cold so that it won’t turn into a paste when you’re trying to mix it.
Step 3: Put it together
Top the lettuce with the goat cheese and squash. And anything else you want. Usually, I’ll put some fake chicken strips, nuts, and/or Walden Farms raspberry vinaigrette. Honestly, though, this tastes good all by itself.