In the holiday spirit, I hosted a dinner party for my girlfriends. With a spread of appetizers and spirits flowing, I wanted to be sure I prepared a light main dish, as it's a must to save room for dessert! As I found myself reading Issue 2 of Rue Magazine, I came across a recipe for a butternut squash salad. It sounded healthy, colorful and easy to prepare. I decided to also add chicken for a blast of protein. The night was delightful and the meal a hit!
*images Megan.Christine
Roasted Butternut Squash Salad with Lentils, Goat Cheese, Crispy Shallots & Balsamic Reduction
(pictured above)
Makes 4-6 servings
Makes 4-6 servings
1 medium butternut squash, peeled, seeded and chopped
2 to 3 teaspoons extra-virgin olive oil
1 cup dried French lentils
4 oz goat cheese (1 small log)
1 shallot, peeled and cut into thin rounds or half-moon shapes
additional extra-virgin olive oil for "frying" the shallots and to coat the salad
6 Tbsp balsamic vinegar
salt and pepper to taste
3 cups arugula
Preheat oven to 4oo degrees. Soak lentils for 10 minutes.
In a large mixing bowl, toss butternut squash with olive oil and season lightly with salt.
Spread on a cookie sheet or in a roasting pan and roast until soft, about 30-40 minutes.
Meanwhile, cook lentils in salted, boiling water until soft, about 30 minutes.
Heat balsamic vinegar in a small saucepan on medium-low and reduce to about half, about 10-15 minutes.
Pour about 1 inch worth of olive oil into a small-medium heavy pan or skillet (enough oil to cover shallots). Heat oil over medium-high and fry shallots for 3 to 5 minutes until crispy, golden brown. Remove and drain excess oil on a paper towel.
Mix butternut squash with lentils and toss with 1 tablespoon olive oil, salt and pepper. Spoon over a bed of arugula in a large serving bowl. Sprinkle goat cheese over top, garnish with crispy shallot and finish with drizzled balsamic reduction.
1 comment:
To add to the recipe, I marinated chicken tenders (or breasts cut in thirds) in 1 part olive oil & 3 parts balsamic vinegar, with minced garlic, for about 15 minutes. I then grilled them until cooked through and then kept warm until the salad was complete. I added the chicken to the salad and tossed with dressing.
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