The Pioneer Woman Tasty Kitchen
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Warm Harvest Salad with Arugula and Chèvre

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Level: Easy

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Description

Making salad inside a hot, roasted acorn squash is incredibly tasty, insanely easy, and a complete showstopper when entertaining. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast. Join the Global Table Adventure: Eat Your Way Around the World.

Ingredients

  • FOR THE SALAD:
  • 2 whole Acorn Squash
  • 2 Tablespoons Olive Oil
  • 8 ounces, weight Goat Cheese
  • 1 bunch Baby Arugula
  • _____
  • FOR THE VINAIGRETTE:
  • 1-½ Tablespoon Chopped Fresh Mint
  • 1-½ Tablespoon Oregano
  • ¼ cups Red Wine Vinegar
  • ½ cups Olive Oil
  • 1 pinch Salt And Pepper

Preparation

1. Preheat the oven to 400F.

2. Cut squash in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper.

3. Roast for 45 minutes to 1 hour, or until a fork pierces the flesh with no resistance.

4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. I used an immersion blender to emulsify and “puree” everything together. You can also add everything to a blender or food processor and get the same result.

5. Transfer roasted squash to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately.

NOTE: I suggest letting guests assemble their own salad at table. This is a fun and interactive first course. Provide a shallow bowl to hold the pumpkin and 2 small spoons per person so that they can smash the ingredients together themselves.

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