Mixed Greens with Delicata Squash, Maple Vinaigrette & Aged Gouda
Serves 4
Squash:
1 pound delicata squash, halved, seeded & sliced ¼-inch thick (1-2 squashes)
1 tablespoon olive oil
1 teaspoon maple syrup
Salt & pepper
Vinaigrette:
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 tablespoons golden balsamic vinegar
1 shallot, minced
1 teaspoon dijon mustard
¼ cup olive oil
Salt & pepper
6-8 cups mixed salad greens
1 apple or pear, cored & sliced
½ cup candied pecans (or your favorite toasted nut)
2-3 ounces shaved Point Reyes Aged Gouda
Cook squash:
Preheat the oven to 400°F.
Toss the squash with 1 tablespoon olive oil, 1 teaspoon of maple syrup and a big pinch of salt and pepper. Place the squash on a parchment-lined baking sheet. In preheated oven, roast squash for 10-15 minutes until tender, stirring once halfway through.
Make the vinaigrette:
In a small bowl, whisk together maple syrup, vinegars, shallot and dijon. Slowly add olive oil, continuing to whisk, until well combined. Season with salt and pepper, to taste.
Assemble salad:
Place the salad greens in a large mixing bowl. Pour on 2-3 tablespoons of dressing and toss to combine. Add more dressing, a little at a time, until dressed to your liking. Add the apple or pear, roasted squash and half of the pecans. Toss to combine.
Transfer to serving bowl, top with remaining pecans and shaved Aged Gouda. Serve immediately.