1butternut squashseeded, peeled and cut into large chunks about ½ inch thick
Olive oilfor drizzling on the squash
Coarse kosher salt & freshly ground black pepperto taste
½red onionthinly sliced
½cuproughly chopped pecans
2Cara Cara orangessectioned
3ouncesBoursin cheese with garlic & fine herbs
3tablespoonswhite wine vinegar
Coarse kosher salt & freshly ground black pepper
Red pepper flakesoptional
Winter Salad with Butternut Squash
Preheat the oven to 425ºF.
Arrange squash in a single layer on a rimmed baking sheet. Drizzle lightly with olive oil, then use your hands to rub it around to make sure it’s coated on both sides. Sprinkle with salt and pepper to taste.
Roast the squash for 30-40 minutes, flipping every 10-15 minutes, until tender and lightly browned.
Meanwhile, in a large bowl, gently toss kale, onion, pomegranate seeds, pecans, and oranges until combined.
Serve the salad divided between two plates and topped with the roasted squash, crumbled Boursin, and shallot vinaigrette.
Combine all ingredients in a small mason jar and shake to combine. If you don’t have a jar, stir everything together well in a small bowl.
Serve drizzled over salad as desired.
You will likely have some dressing leftover, which you can use on other salads throughout the week.
Nutrition information is an estimate, and will vary based on how much of the dressing you use.
Tips for customizing
Swap the boursin for goat cheese or feta
Swap the butternut squash for another type of squash or roasted beets (cooking times may vary)
Change the kale out for arugula, spring mix, or your other favorite leafy green
Add a grain such as cooked quinoa or farro
Skip the dressing and use your favorite store bought vinaigrette
Use canned mandarin oranges in place of the cara cara orange