Contents of your meal kit:
butternut squash
apple
cinnamon balsamic vinaigrette base
mixed greens
red onion
goat cheese
toasted walnuts
pomegranate seeds
Cookware needed: baking sheet, salad bowl
Finishing steps:
- Preheat oven to 450. On a baking sheet, toss butternut squash with olive oil and generously season with salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes, until tender and caramelized.
- Meanwhile, core and thinly slice the apple.
- When the butternut squash is ready, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. (see note) Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and sliced apple. Toss gently and season with salt & pepper to taste.
- Divide salad between plates and top with warm butternut squash, onion, crumbled goat cheese, walnuts, and pomegranate seeds.
Notes:
- Adding cinnamon to the vinaigrette base results in a slightly gelatinous final product. Don’t worry…it will thin once you add olive oil and will coat the greens nicely.
- This time, we’ve done the work for you….but if you decide to try your hand at removing the seeds (called arils) from a whole pomegranate, here’s a method we like: Carefully slice fruit in half, hold the cut-side down over a bowl and give it a few firm spankings with a wooden spoon.