I’m usually surrounded by people who adore food but I do have a few picky eater friends and family. Brandon, you know who I mean! Well this salad is quite the little eye catcher so when I was having this for lunch one day, it attracted the attention of my dear friend Brandon, the aforementioned picky eater. I must say he was intrigued and I asked him if he’d like to give it a taste. I think the combination of flavors and textures is what wows you and it was enough for him to give a slight nod and say, “I’d eat that salad”. His wife Kathy could not believe he said that because squash is on the Do Not Eat List!
Roasted Butternut Squash:
Time to wrestle down the squash. This is one tough character prep. Cut ends off butternut squash and peel.
Cut squash where neck and bulb meet. Decapitate that squash!
Cut each half lengthwise and remove the seeds and strings.
Cut into 1 inch cubes. You want to be able to pop one in your mouth along with each of the other salad elements for the perfect bite!
Round up the spices and make art in the bottom of your bowl.
Combine spices, oil and vinegar into a paste.
Add squash and toss to coat all squash completely.
On a large baking sheet, arrange squash in a single layer making space so squash is not crowded. It needs breathing room to do it’s thing!
Roast squash for 30 minutes until it is toasty brown, even charred a little in a few places for extra crunch and flavor. You can slap this on the salad warm or chilled.
Lime Agave Vinaigrette:
I almost always use Key or Mexican limes with I need lime juice. The flavor is so intense and when you are as crazy for citrus as I am, a regular lime is just too whimpy!
…..or zest, it’s the best! Don’t forget to zest 1st ‘cuz zesting cut fruit is just absurd! I know, I tried once when I forgot. Cured me fast!
Squeeze the juice. I just love these little lime squeezing gimos! I use mine almost daily. Did I mention that I love citrus? They make them for lemons too!
Now put some of your favorite music on and vigorously shake until all ingredients are mixed together well. Good time to get a little workout for the arms in!
To assemble salad:
Toss the mixed greens lightly with the Lime Agave Vinaigrette and mound in the center of the plate. Pinch pieces of goat cheese and sprinkle over the greens.
Scatter roasted butternut squash over the greens. With a teaspoon, scoop out slivers of avocado and place around the top of the salad. Sprinkle with roasted pepitas and serve.
- 1 large butternut squash
- 1 1/2 tsp smoked sweet paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp freshly ground back pepper
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1/4 cup freshly squeezed key lime juice
- 1/4 cup extra virgin olive oil
- 1/8 cup water
- 2 tsp Herbs de Provence
- 1 tbsp agave nectar
- Mixed spring Greens or Herb Salad mix
- Herb Goat Cheese
- Avocado
- Roasted pepitas (pumpkin seeds) or pistachio nuts
- Roasted Butternut Squash: Preheat oven to 400 F.
- Cut ends off butternut squash, peel and cut cross squash where neck and bulb meet.
- Cut each half lengthwise and remove the seeds and strings.
- Cut into 1 inch cubes.
- In a large bowl, combine spices, oil and vinegar into a paste.
- Add squash and toss to coat all squash completely.
- On a large baking sheet, arrange squash in a single layer making space so squash is not crowded.
- Roast squash for 30 minutes, remove from oven and toss, then roast for another 30 minutes or until squash is browned and fork tender.
- Lime Agave Vinaigrette: Combine all ingredients in a mason jar or container with a lid. Vigorously shake until all ingredients are mixed together well. Store in a container for up to 1 week.
- To assemble salad: Toss the mixed greens lightly with the Lime Agave Vinaigrette and mound in the center of the plate. Pinch pieces of goat cheese and sprinkle over the greens.
- Scatter roasted butternut squash over the greens. With a teaspoon, scoop out slivers of avocado and place around the top of the salad. Sprinkle with roasted pepitas and serve.
