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Salad butternut squash goats cheese Salad tomatoes butter nectar thyme ... olive oil balsamic vinegar lemon juice salt
Viewed: 62 - Published at: 9 years agoIngredients
- The Salad...
- 1 Medium butternut squash, peeled, cut in half with seeds removed
- 3-4 ounces Chevre goats cheese, sliced in rings or triangles
- 2 cups Mixed blend salad (I use one with watercress, rocket, and baby spinach)
- 1 cup Halved cherry tomatoes
- 1 tablespoon Butter or butter substitute
- 1 tablespoon Agave nectar
- 2-3 Sprigs of fresh Thyme
- The Dressing...
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Lemon juice
- Salt and pepper to taste
Method
- Preheat your oven to 220C (430F)
- Prepare your butternut squash and place on a baking sheet, spread the butter evenly on each piece and drizzle with the Agave nectar. Place in the oven for approximately 45 minutes.
- Wash your your lettuce and wash and chop your tomatoes, place in a bowl.
- Blend your vinaigrette by mixing the olive oil, balsamic vinegar, lemon juice, salt and pepper, then mix well with a fork.
- Slice the goats cheese and stick it in the oven on the baking sheet for the last 5 minutes of the butternut squash cooking. Remove the butternut squash and goats cheese from the oven. If there is any syrup in the butternut squash groove, pour it over the salad. Using a sharp knife and fork, cut the butternut squash into chunks or slices.
- Place the goats cheese on top of the salad, followed by the butternut squash and the vinaigrette. Sprinkle some fresh thyme on top! And, voila!!!! Enjoy!
