This is a colorful, satisfying salad. I first had it as a sample given out at Whole Foods. It was prepared by a local restaurant, EVOO. They handed out recipe cards for it and I have since made it a few times!For the holidays or a special dinner, you can style this nicely when plating up.
It would be great served as a satisfying side to roasted chicken, turkey or pork.
It keeps well for a couple days though it is best eaten fresh, while the squash is still warm, contrasted by the crisp, cool apples.
If you make it ahead of time, add the goat cheese and pecans at the last moment.
Ingredients:
1 1/2 cup 1/2" diced roasted squash (such as butternut, tossed in maple vinaigrette, 30 min at 400ยบ)
1 cup peeled 1/4" diced apple (your favorite kind, I prefer something tart rather than sweet)
1/4 cup small diced red onion
3/4 cup goat cheese, crumbled
1/2 cup roasted chopped pecans (or walnuts)
2 Tb chopped fresh sage
2 Tb chopped fresh parsley
1/4 cup maple vinaigrette (3 Tb basic vinaigrette: 3 parts oil to 1 part vinegar, plus 1 Tb maple syrup)
sea salt & black pepper to taste
In a large bowl, combine 1/4 cup vinaigrette and apples. This will prevent them from browning.
Use the leftover vinaigrette to toss the squash in and roast it. Toss every 5 minutes or so and be careful, the little cubes can burn easily.
Add all the other ingredients.
Taster-approved! Especially enjoyed with a heavy dose of pecans.
