Roasted Squash Salad With Goat Cheese Recipe

Butternut squash: A large, peeled, seeded, and cubed squash that will be roasted to add sweetness and texture to the salad.

Olive oil: Used for roasting the squash and making the dressing, it adds richness and helps to caramelize the squash.

Salt: Enhances the flavors of the squash and the dressing.

Black pepper: Adds a touch of heat and depth to both the roasted squash and the dressing.

Mixed greens: Provides a fresh, crisp base for the salad.

Goat cheese: Crumbled over the salad, it adds a creamy, tangy flavor.

Walnuts: Toasted and chopped, they add a nutty crunch to the salad.

Balsamic vinegar: Used in the dressing, it adds acidity and sweetness.

Honey: Adds a touch of sweetness to the dressing.

Dijon mustard: Adds a bit of tang and helps to emulsify the dressing.

When roasting butternut squash, make sure to spread the cubes out in a single layer on the baking sheet. Overcrowding can cause the squash to steam rather than roast, which will prevent it from achieving that desirable caramelized exterior. Additionally, tossing the squash halfway through the roasting process ensures even cooking and browning.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness when roasted, making them an excellent alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in roasting.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma.

• mixed greens - Substitute with baby spinach: Baby spinach has a tender texture and mild flavor, making it a good alternative to mixed greens.

• goat cheese - Substitute with feta cheese: Feta cheese has a tangy flavor and crumbly texture similar to goat cheese.

• toasted chopped walnuts - Substitute with toasted chopped pecans: Pecans have a similar crunch and slightly sweet flavor, making them a good substitute for walnuts.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and can be used in dressings just like olive oil.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that can mimic the acidity of balsamic vinegar, though it lacks the sweetness.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and can be used as a direct substitute.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and provides a similar flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and spice, so use it sparingly as a substitute for black pepper.

• To store the roasted squash salad, first ensure the butternut squash has completely cooled to room temperature. This prevents condensation, which can make the salad soggy.

• Separate the mixed greens from the other ingredients. Store the greens in a separate airtight container lined with a paper towel to absorb excess moisture.

• Place the roasted squash, goat cheese, and toasted walnuts in another airtight container. This keeps the textures distinct and prevents the greens from wilting.

• Store the dressing in a small jar or container with a tight-fitting lid. Shake well before using.

• Refrigerate all components for up to 3 days. When ready to serve, combine the greens with the squash, goat cheese, and walnuts, then drizzle with the dressing.

• For freezing, note that mixed greens do not freeze well and will become mushy upon thawing. Instead, focus on freezing the roasted squash.

• Spread the cooled roasted squash cubes on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Transfer the frozen squash cubes to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.

• Label the container with the date and freeze for up to 3 months.

• When ready to use, thaw the squash in the refrigerator overnight. Reheat gently in the oven at 350°F (175°C) for about 10 minutes to restore some of the texture.

• Assemble the salad with fresh mixed greens, goat cheese, and toasted walnuts, then drizzle with the dressing just before serving.

• Preheat your oven to 350°F (175°C). Spread the leftover roasted squash on a baking sheet and reheat for about 10-15 minutes, or until warmed through. This method helps maintain the squash's caramelized texture.

• For a quicker option, use a microwave. Place the roasted squash in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and the roasted squash. Sauté for 5-7 minutes, stirring occasionally, until the squash is heated through.

• To reheat the entire salad, including the mixed greens, goat cheese, and walnuts, use a low oven temperature of 300°F (150°C). Place the salad in an oven-safe dish and cover with foil. Heat for about 10 minutes, just until everything is warmed but not wilted.

• If you want to keep the mixed greens fresh, reheat only the roasted squash and then toss it back with the cold mixed greens, goat cheese, and walnuts. This way, the salad retains its crispness while the squash adds a warm, comforting element.

• Oven: Used to roast the butternut squash at a temperature of 400°F (200°C).

• Baking sheet: A flat surface to spread out the cubed butternut squash for roasting.

• Mixing bowl: Used to whisk together the dressing ingredients and to combine the salad components.

• Whisk: Essential for mixing the olive oil, balsamic vinegar, honey, dijon mustard, salt, and black pepper to make the dressing.

• Knife: Necessary for peeling, seeding, and cubing the butternut squash.

• Cutting board: Provides a safe surface for cutting the butternut squash.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, balsamic vinegar, honey, and dijon mustard accurately.

• Salad bowl: A large bowl to combine the mixed greens, roasted squash, crumbled goat cheese, and toasted walnuts.

• Spatula: Useful for tossing the salad gently to combine all ingredients with the dressing.

Pre-cut the squash: Buy pre-cut butternut squash to save time on peeling and cubing.

Use pre-washed greens: Opt for pre-washed mixed greens to skip the washing and drying step.

Toast nuts in bulk: Toast a large batch of walnuts and store them for future use.

Make dressing ahead: Prepare the dressing in advance and store it in the fridge.

Sheet pan efficiency: Line your baking sheet with parchment paper for easy cleanup.