Roasted Squash and Apple Salad
with Arugula, Goat Cheese and Ginger-Vinaigrette
Get your fill of veggies with this hearty squash and apple salad! A ginger-spiked dressing and a touch of chili adds warmth to this winter salad.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Courge musquée, en dés
113 g
Bébé roquette
7 g
Thym
1 pièce(s)
Pomme Granny Smith
½ cs
Miel
1 pièce(s)
Citron
28 g
Graines de citrouille
56 g
Fromage de chèvre
(Contient Lait)
28 g
Canneberges séchées
1 cc
Flocons de piment
1.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
1 cc
Gingembre, moulu
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 400°F (to roast the butternut squash.) Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. Pick 1 tbsp thyme leaves (double for 4 people) from the stems. Chop the apple into 1/2-inch cubes.
Roast the apples and sweet potatoes: Toss the squash and apple on a baking sheet with a drizzle of oil, thyme, salt, pepper and as much chili flakes as you like. Bake in the centre of the oven, stirring halfway through, until golden-brown, 23-25 min.
Toast the pepitas: Meanwhile, heat a small pan over medium heat. Add the pepitas to the dry pan. Cook, stirring often, until golden and toasted, 3-4 min. Set aside. (TIP: Keep your eye on them so they don't burn!)
Make the ginger-vinaigrette: Zest, then juice the lemon. In a medium bowl, whisk drizzle of oil with the mustard,1/2 tbsp honey (double for 4 people), lemon zest and 2 tbsp lemon juice (double for 4 people). Sprinkle in as much ground ginger as you like. Season with salt and pepper. Toss in the arugula.
Finish and serve: Mound the salad on a plate. Top with the roasted squash and apples. Sprinkle over the goat cheese, cranberries and pepitas. Enjoy!