Butternut Squash Salad with Champagne Vinegar Dressing

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 334, total fat 25 G., saturated fats 3.5 G., proteins 4 G., carbohydrates 27 G., fiber 5 G., cholesterol 0 mg, sodium 163 mg, sugar 9 G.

To make this simple yet delicious and impressive salad, combine warm roasted butternut squash with watercress and pomegranate seeds and drizzle with a champagne vinaigrette. It's more complex and flavorful than white wine vinegar, and when combined with grated ginger and lemon zest, it gives the salad an unforgettable, vibrant flavor. Serve warm to fully appreciate the contrasting notes of sweet squash, savory greens, tart pomegranate, and the vinaigrette.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg butternut squash, peeled, seeded and cut into 2.5 cm cubes.
7 tbsp. l. olive oil
2 tablespoons champagne vinegar
2 tbsp. chopped shallots (1 small onion)
1 teaspoon finely grated lemon zest
1 teaspoon grated peeled ginger root
1 tbsp. pomegranate seeds
350g (about 2 bunches) watercress, tough stems trimmed
240 gr. goat cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, shallots, ginger root, goat cheese, watercress, champagne vinegar, pomegranate

Cooking the dish according to the recipe:

Preheat oven to 200°C.

Toss the pumpkin with 2 tablespoons of olive oil and season with salt and pepper. Bake in the oven, stirring once halfway through, until the pumpkin is tender and golden, about 30 minutes. Remove from the oven and cover to keep warm.
In a small bowl, combine the vinegar, shallot, lemon zest, and ginger. Slowly whisk in the remaining 4 tablespoons of oil until the dressing thickens and emulsifies. Season with salt and pepper.

To serve, toss the watercress, warm pumpkin, and pomegranate seeds in a large bowl with the vinaigrette, coating all the vegetables. Transfer to a serving platter and sprinkle with goat cheese.
Serve while the pumpkin is still warm.

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