Wednesday, October 31, 2012

Caramelized Squash Salad with Pecans and Goat Cheese

I do not know what to say about this salad other than "AMAZING"! 
I first saw a similar recipe in the "Better Homes and Gardens" magazine, but decided to come up with my own version to cut points values. I think you will really liked this! This recipe involves marinating the squash for 1-4 hours, so leave yourself time to do this. You will also have to roast the squash in the oven, so additional time will be needed. Trust me, it is worth it!

serves 8 ( 4 points +)

  • 1 c. Tropicana Light orange juice ( Trop 50)
  • 3 T. Log Cabin sugar-free syrup
  • 1-1/2 T. Dijon mustard
  • 1 T. grated, fresh ginger
  • 1-1/2 lbs. butternut squash, peeled, seeded, halved lengthwise, and cut into 1/2 inch wide wedges
  • salt and pepper
  • 4 T. olive oil
  • 8 c. red leaf lettuce, torn
  • 1/4 c. chopped pecans
  • 1 oz. soft goat cheese, crumbled

For marinade, in a large bowl, combine orange juice, syrup, Dijon and ginger. Set aside 1/2 c. for the dressing later. Place remaining marinade in a large ziplock bag, along with squash pieces. Seal and turn to coat. Place in the refrigerator for 1-4 hours.

Preheat oven to 400 degrees and spray a baking sheet with nonstick spray. Place squash pieces on baking sheet and discard marinade. Bake for 30 minutes or until browned and tender, turning once halfway through cooking time. Remove from oven and set aside.

For dressing, whisk together reserved marinade with olive oil and salt and pepper to taste. Toss squash with 3 T. dressing mixture.

Place lettuce on a large platter. Top with squash pieces. Sprinkle with pecans and goat cheese. Drizzle remaining dressing over salad.

1 comment:

  1. This salad looks fantastic. I'm over the fall soup thing and ready for salads again.


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