New blog post today with a wonderful salad, full of autumn flavors!
Autumn salad with butternut squash, spinach, goats cheese & vinaigrette
For the salad:
1 small butternut squash
½ kilo fresh small leaf spinach
1/3 cup juicy Greek currants
1/3 cup pumpkin seeds
½ cup crumbled goat’s cheese
For the vinaigrette:
1/3 cup esti extra virgin olive oil
1 ½ teaspoon Dijon mustard
4 teaspoons esti balsamic vinegar
2 teaspoons Greek thyme honey
1 clove garlic minced
Pinch of ground cumin
Pepper to taste
Preheat oven to 200°C. Move the rack to the top third of the oven. Line a baking pan with baking paper.
Cut the ends off of the squash, then slice it in half from top to bottom. Cut each half into 2cm slices so that you end up with half-moon shapes. Place the squash slices on the baking sheet and toss with some olive oil and season with salt and pepper.
Meanwhile, combine by whisking all together the dressing ingredients.
Once the squash is cooked, let it cool while you prepare the rest of the salad. In a large bowl add the spinach, the currants and pumpkin seeds. Add on top the squash and the crumbled goat’s cheese.
Toss the salad with the dressing and serve immediately.