We live across the street from Tasha’s (a healthy-ish chain restaurant) that makes the BEST salads, in particular the butternut salad is to die for. I tried to recreate it at home to go with my green bean soup. It was simple to make, healthy, and freaking DELICIOUS. I even created a little diagram using Adobe CS6 to show you how to assemble the ingredients.
A bed of your favorite leaves, preferably a few flavorful ones. I used rocket, swiss chard and spinach.
Butternut Squash, 1/2 per person
Goat’s cheese, 1 oz per person
Cherry tomatoes, 6-7 per salad
Pine nuts, 1 tblspoon per salad
Microgreens, 1-2 tbspn per salad
1/4 avocado per salad
1 slice of lemon per salad
Enough for 6, keep the extra in the fridge
2 tbspn whole grain mustard
2 tbspn white wine vinegar
1 clove garlic, chopped
1 shallot, chopped (optional)
Heat your oven to 180 degrees celsius, put your squash in there whole without poking any holes, in a baking dish for 90 minutes. In the mean time lay out your salad leaf beds, sprinkle the goat’s cheese on them and mix your vinaigrette (add water if it’s too strong for your liking). For the last 15 minutes of the butternut, add the cherry tomatoes in a separate dish to the oven and allow to roast. Slice your avocado and place on the side of each plate, along with a lemon slice. After the butternut is finished cooking, carefully cut them in half and scoop out the seeds. Peel with a vegetable peeler (it’s much easier to cut and peel after the squash is cooked!) and slice into long strips. Layer on to bed of leaves and chevre, surround by roasted tomatoes. Sprinkle with pine nuts and micro greens, and drizzle some vinaigrette when you’re ready to eat and enjoy the most DELICIOUS salad. Et voila, my diagram: