Roasted Squash Salad

Roasted Squash Salad with Honey-Black Pepper Vinaigrette

The new year is upon us and many want to make wiser food choices, so try this scrumptious easy-to-make salad, for a healthier you! Makes 6-8 servings.

INGREDIENTS FOR ROASTED SQUASH SALAD:
• 1 ea. Kaboacha squash
• 1 ea. pomegranate, seeded
• 1 cup pumpkin seeds
• 2 cups watercress, cleaned
• Humboldt Fog cheese or any goat cheese, for garnish
• 1 tsp. salt
• 1 tsp. pepper
• Cayenne pepper
• Extra virgin olive oil

PREPARATION FOR ROASTED SQUASH SALAD:
Carefully cut the squash in half and scoop out all of the seeds, rinse the seeds and set aside. Cut the squash into 1-inch wedges, place in a bowl and toss with olive oil, honey, salt and pepper. Roast at 325 degrees until tender. Place the clean seeds in a bowl and season with olive oil, salt, and a pinch of cayenne pepper. Roast seeds in the oven until golden brown.

INGREDIENTS FOR HONEY-BLACK PEPPER VINAIGRETTE:
• 2 ea. shallots, minced
• ¼ cup Dijon mustard
• Humboldt Fog cheese or any goat cheese, for garnish
• 1 tsp. salt
• 1 tsp. pepper
• Cayenne pepper
• Extra virgin olive oil
• ¼ cup honey
• ½ cup Champagne vinegar
• Lots of black pepper
• Salt to taste
• 1 cup olive oil or grape seed oil

PREPARATIONS FOR HONEY-BLACK PEPPER VINAIGRETTE:
Whisk together all ingredients minus the oil, taste for seasoning, and adjust if necessary. Slowly whisk in olive oil, until combined. Taste for seasoning. Put in oven until golden brown.

INSTRUCTIONS TO COMBINE IN A BOWL:
In a bowl, add the squash, pomegranate seeds, watercress, and pumpkin seeds; then season with salt and pepper, and lightly dress the salad. Gently toss. Plate however you wish, and garnish with the goat cheese. Enjoy!

By Chef Brooke Mallory
Burlock Coast Seafare & Spirits | sobewff.org