This recipe came about when I was trying to make some nice summer salads, but now that winter has hit, I realized that this is a salad for every season! I serve this dish with a vinaigrette dressing. Just as a tip, a vinaigrette should always consists of 3 parts oil and 1 part vinegar, with a possible squeeze of juice (I used lemon) and some herbs. So go ahead and go vinaigrette crazy this summer. You can go for a raspberry (mix in some pureed raspberries), or a grapefruit or orange (just add a little fresh squeezed juice), the options go on and on, but you get the point ;), but it is completely amazing with some olive oil and balsamic vinegar as well (or even without dressing!). Happy salad time! —AdventuresOfLimitedEating
Medium butternut squash, peeled, cut in half with seeds removed
Chevre goats cheese, sliced in rings or triangles
Mixed blend salad (I use one with watercress, rocket, and baby spinach)
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!