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Categories:
butternut squash olive oil vegetable broth fresh sage salt black pepper salad greens apple red onion goat cheese balsamic vinegar olive oil fresh sage salt black pepper
Viewed: 36 - Published at: 2 years agoIngredients
- 1 lb butternut squash, peeled and cut in 1/2 inch slices
- 1 tablespoon olive oil
- 14 cup vegetable broth
- 1 tablespoon fresh sage, snipped
- 14 teaspoon salt
- 14 teaspoon black pepper
- 6 cups salad greens
- 1 medium apple, cored and cut in bite sized pieces
- 12 medium red onion, thinly sliced
- 2 ounces goat cheese, crumbled
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon fresh sage, snipped
- 14 teaspoon salt
- 14 teaspoon black pepper
Method
- In a large skillet cook squash in hot oil over medium heat about 5 minutes or until squash is golden brown, turning slices occasionally.
- Add broth, sage, salt and pepper.
- Cook, covered, for 5 minutes more or until squash is just tender, turning slices once or twice.
- In a large salad bowl toss greens with apple and onion; set aside.
- Make sage vinaigrette by combining all of the dressing ingredients in a jar and shaking well.
- Drizzle vinaigrette over greens and toss gently.
- Remove squash from the pan with a slotted spoon and place on salad greens.
- Sprinkle with cheese and serve.
