Butternut Squash Salad w/Goat Cheese

This is wonderful salad to serve at Thanksgiving or any night of the week when you want a delicious salad for dinner. Add sliced chicken or shrimp to make a fulfilling meal.

Ingredients:

1 medium size butternut squash - peeled with seeds removed. Slice into thin wedges

1/2 to 1 bag of baby spinach

4 oz. plain or herb goat cheese

1/4 cup cranberries

1/2 small red onion - thin slices (as thin as you can make)

1/4 cup toasted walnuts, pine nuts or pumpkin seeds

pinch of salt and fresh cracked black pepper

Olive Oil for squash and dressing

Optional - Emerils Original Essence for the squash

Directions:

Preheat oven to 400 degrees

Place the butternut squash wedges onto a sheet pan and drizzle with olive oil, salt, black pepper and Emeril's if using. Place into the oven and roast for 35 minutes or until nicely browned.

In a salad bowl add the baby spinach and sprinkle with a pinch of salt and pepper. Add slices of the goat cheese, red onion, cranberries and nuts. Finish with fresh cracked black pepper.

Dressing

1/3 cup sherry vinegar

1/2 cup extra virgin olive oil

1 teaspoon of Dijon mustard

1 small garlic clove - use a rasp and grate a small amount over the vinegar and olive oil

pinch of salt & black pepper

Whisk all of the above dressing ingredients together in a small bowl or use a jar and shake vigorously. Pour a small amount onto the salad and toss. Keep the dressing on the side for additional as needed.

Quick Tip - you can substitute a shallot for the red onion if you wish. Slice or chop it thin.

ENJOY!