Now that fall has officially made its mark in the form of falling leaves and chillier temperatures, Metropolitan Market’s recipe for Winter Squash Salad with Goat Cheese and Balsamic Vinaigrette is the perfect dish to serve alone or as a side. Fresh arugula, baby greens, and baked squash paired with crumbled goat cheese, toasted pepitas, and balsamic vinaigrette will liven up any menu this autumn. Find the recipe below
If this hearty little vegetable is called a winter squash, why do we eat it in the fall?
Winter squash are harvested in the fall but last through winter. They are left to ripen until their skin is thick and the seed has gone to full maturation, allowing them to store for months after harvesting. Plus, these gorgeous gourds come in a variety of shapes, flavors and textures (#SquashGoals), so feel free to experiment in your recipes.
Winter Squash Salad with Goat Cheese and Balsamic Vinaigrette Recipe
- 1 small winter squash, sugar pie or other baking pumpkin
- 2 tablespoons Metropolitan Market Olive Oil
- Salt and pepper, to taste
- 1/2 cup Balsamic Vinaigrette (recipe follows)
- 1/4 lb arugula
- 2-4 cups baby greens
- 4-6 oz goat cheese, crumbled
- 1/4 cup toasted pepitas (pumpkin seeds)
Balsamic Vinaigrette Directions
- 1 shallot, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tablespoons Metropolitan Market Balsamic Vinegar
- 1/2 cup Metropolitan Market Extra Virgin Olive Oil
- Whisk all vinaigrette ingredients in a small mixing bowl.
- Keep refrigerated until ready to use.
- Preheat oven to 350°F.
- Quarter and seed squash; rub with olive oil and season with salt and pepper. Roast in the oven until just tender about 20-30 minutes.
- Cool squash, remove skin, and cut meat into 1/2-inch cubes.
- In a large bowl, toss squash with Balsamic Vinaigrette.
- Add arugula and baby greens and toss gently. Place on plates, crumble cheese on top and spri-nkle with pepitas.