Serves 4 to 6
Ingredients
2 acorn squash
1 tsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp kosher salt
pepper to taste
5 oz arugula
1/4 cup shallots, thinly sliced
1/4 cup toasted pepitas
1/2 cup goat cheese crumbles
Vinaigrette (recipe is below)
Instructions
Heat oven to 475 degrees.
Half the squash through the stem. Remove the seeds and cut each half into four wedges.
In a large bowl, whisk together the wine vinegar, olive oil, salt and pepper. Add the squash and toss to coat.
Place onto a rimmed sheet pan in an even layer. Bake for 30 minutes, flipping the squash after 15 minutes of roasting. Remove and cool for 10 minutes. Gently remove the squash from the skins.
Place the arugula onto a long serving platter. Add the shallots, pepitas and goat cheese. Drizzle with vinaigrette. Top with the acorn slices. Serve immediately.
For the Vinaigrette
Ingredients
1/4 cup white wine vinegar
3/4 cup extra virgin olive oil
2 tsp Dijon mustard
1 tbsp whole grain mustard
1 tbsp mayonnaise
1 tbsp honey
1 tbsp water
1/4 tsp red pepper flakes
1/2 tsp kosher salt
Instructions
Place the vinegar into a medium sized bowl. Slowly whisk in the olive oil. Starting with a few drops and then a steady stream.
Continue to whisk in the Dijon, whole grain mustard, mayonnaise, honey, water, red pepper flakes and kosher salt.
Use immediately or place into the fridge to chill.
