Caramelized Squash Salad with Pistachios and Goat Cheese

By jeaninemg

Ingredients

• 1 C orange juice
• 3 T pure maple syrup
• 1 1/2 T Dijon mustard
• 1 T grated fresh ginger
• 1 1/2 lb. butternut squash, peeled, seeded, halved langthwise, and cut into 1/2" strips
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/3 C olive oil
• 6 cups mixed salad greens
• 1 small head radicchio, cored and thinly sliced
• 1/2 C roasted, salted pistachio nuts
• 3 oz. goat cheese, crumbled (optional)

Details

Servings 6
Preparation time 80mins
Cooking time 110mins
Adapted from BHG.com

Preparation

Step 1

For marinade, in a small bowl stir together orange juice, maple syrup, mystard, and ginger. Set aside 1/2 C of the marinade for salad dressing. Place butternut squash pieces in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over squash. Seal bag; marinate, refrigerated, for 1 to 4 hours, turning occasionally.

Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray, set aside. Drain marinade from sqash, discarding marinade. Place squash on prepared baking sheet. Roast squash until tender and lightly browned in spots, 26 to 30 minutes. Remove from oven; set aside.

For dressing, in small bowl whisk together the reserved marinade, salt and papper. Slowly whisk in the oil. Drizzle 2 to 3 T of dressing over warm squash, toss to combine. In a large bowl combine the mixed greens, radicchio and half ot the pistachios. Toss with half the dressing. Gently toss roasted squash into the salad. Top with remaining pistachios and goat cheese. Pass remaining dressing,.