Roasted Honeynut Squash and Beet Salad with Goat Cheese
The honeynut squash is a relatively new squash developed by Cornell University from a butternut squash. It has a much sweeter, almost caramel-like taste than a butternut squash, so it is perfect to pair with a red beet. Like a delicata squash, it has thin edible skin that does not need to be removed. Placed on a bed of peppery arugula and dressed with an orange citrus vinaigrette makes for a delightful winter salad. Add the optional goat cheese and sliced almonds for creamy, tangy, and crunchy components.
4 servings
INGREDIENTS:
2 small or 1 large red beet(s) (about 1 pound)
1 small honeynut or butternut squash (about 1 pound)
2 teaspoons extra virgin olive oil
½ teaspoons pomegranate molasses
1 tablespoon sherry vinegar
1 teaspoon orange blossom water (optional) or fresh orange juice and zest from a small orange
2 tablespoons extra virgin olive oil
¼ teaspoon fine sea salt or more
2 cups arugula
¼ cup goat cheese, crumbled (optional)
¼ cup sliced almonds (optional)
DIRECTIONS:
1. Preheat the oven to 400°F. Scrub the beets, place them in a piece of foil, and wrap them tightly. Place on a sheet pan in the oven and roast until tender, about fifty to sixty minutes. Remove from the oven and foil. Cool at room temperature while preparing the squash and vinaigrette.
2. Line another sheet pan with parchment paper. Cut the squash into one-inch slices, discard seeds, toss in two teaspoons olive oil, arrange on the sheet pan, and sprinkle with salt. Roast in the same oven as the beets until soft, about twenty to thirty minutes. When soft, remove from the oven and cool at room temperature.
3. Whip the pomegranate molasses, sherry vinegar, orange blossom water, and two tablespoons of olive oil together. Add the salt—Reserve at room temperature.
4. Peel the cooled beets and slice them. Toss the arugula with vinaigrette and place it on four plates. Arrange the beet and squash slices on top. Garnish with the goat cheese crumbles and sliced almonds. Serve cold or at room temperature.
Roasted Honeynut Squash and Beet Salad with Goat Cheese
Ingredients
- 2 small or 1 large red beet(s) (about 1 pound)
- 1 small honeynut or butternut squash (about 1 pound)
- 2 teaspoons extra virgin olive oil
- ½ teaspoons pomegranate molasses
- 1 tablespoon sherry vinegar
- 1 teaspoon orange blossom water (optional) or fresh orange juice and zest from a small orange
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine sea salt or more
- 2 cups arugula
- ¼ cup goat cheese, crumbled (optional)
- ¼ cup sliced almonds (optional)
Instructions
- Preheat the oven to 400°F. Scrub the beets, place them in a piece of foil, and wrap them tightly. Place on a sheet pan in the oven and roast until tender, about fifty to sixty minutes. Remove from the oven and foil. Cool at room temperature while preparing the squash and vinaigrette.
- Line another sheet pan with parchment paper. Cut the squash into one-inch slices, discard seeds, toss in two teaspoons olive oil, arrange on the sheet pan, and sprinkle with salt. Roast in the same oven as the beets until soft, about twenty to thirty minutes. When soft, remove from the oven and cool at room temperature.
- Whip the pomegranate molasses, sherry vinegar, orange blossom water, and two tablespoons of olive oil together. Add the salt—Reserve at room temperature.
- Peel the cooled beets and slice them. Toss the arugula with vinaigrette and place it on four plates. Arrange the beet and squash slices on top. Garnish with the goat cheese crumbles and sliced almonds. Serve cold or at room temperature.
Nutrition Facts
Calories
255.24Fat (grams)
15.17 gSat. Fat (grams)
3.59 gCarbs (grams)
27.39 gFiber (grams)
5.68 gNet carbs
21.72 gSugar (grams)
7.46 gProtein (grams)
6.59 gSodium (milligrams)
237.54 mgCholesterol (grams)
6.53 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.