A flavor-infused squash concoction provides a sweet contrast to the mix of bitter greens.
Serves 4
1 medium butternut squash (about 4 cups) peeled, seeded and cubed
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
2 tablespoons olive oil
1 garlic clove, minced
Sea salt and fresh ground black pepper, to taste
½ cup dried cranberries
½ cup toasted pecans
2 tablespoons honey
¼ cup crumbled goat cheese
Salad greens (we like a mix of arugula and bitter frisee)
Heat oven to 400ºF. Line a baking sheet with parchment paper. In a large bowl, toss cubed squash with cinnamon, nutmeg, olive oil, garlic, salt and pepper. Spread squash on the prepared baking sheet and roast for 15 minutes or until fork tender. Remove from oven; add to a mixing bowl. Stir in dried cranberries, pecans, honey and cheese.
Gently mix. Spoon over a bed of fresh greens and serve with a creamy yogurt-based honey-mustard dressing.
YOGURT-MUSTARD DRESSING
Makes 1½ cups
1 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
Salt and pepper
Whisk together ingredients, adjust seasonings as needed and refrigerate until service.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.
