Roasted Acorn Squash Salad with Arugula and Chevre
Roast acorn squash, fill with goat cheese and arugula, drizzle with mint-oregano vinaigrette—perfect for cold days or impressive starters! 🌱🧄👀
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at globaltableadventure.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Pastry brush
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Immersion blender
- Fork
- Plate
- Serving bowl
Ingredients
- 2 whole acorn squash ((any small pumpkin may be subsituted))
- olive oil
- salt
- pepper
- 1 1/2 Tbsp mint ((freshly chopped))
- 1 1/2 Tbsp oregano ((freshly chopped))
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- bunch baby arugula
- 8 ounces goat cheese ((aged Bucheron is lovely))
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