 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
Ingredients:
1 piece(s) butternut squash cubed |
1 sprig(s) rosemary |
5 tablespoon(s) olive oil divided |
1 teaspoon(s) salt |
1 teaspoon(s) pepper |
4 tablespoon(s) pine nuts toasted |
4 ounce(s) goat cheese crumbled |
1 clove(s) garlic |
2 tablespoon(s) balsamic vinegar |
2 container(s) mesclun greens |
Directions:
1. Roast squash with rosemary, 1T olive oil, salt & pepper.
2. Prepare vinaigrette: flavor vinegar with garlic clove and salt & pepper
3. Toast pine nuts
4. Remove garlic and whisk in olive oil.
5. Coat greens with vinaigrette.
6. Top with squash, pine nuts, goat cheese
|
|