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Caramelized Squash Salad with Pistachios and Goat Cheese

Makes: 6 to 8 servings
Prep 20 mins Marinate 1 hr to 4 hrs Bake 400°F 26 mins to 30 mins
Caramelized Squash Salad with Pistachios and Goat Cheese
  • 1  cup  orange juice
  • 3  tablespoons  pure maple syrup
  • 1 1/2  tablespoons  Dijon-style mustard
  • 1  tablespoon  grated fresh ginger
  • 1 1/2  pounds  butternut squash, peeled, seeded, halved crosswise and cut into 1/2-inch wide strips
  •  Nonstick cooking spray
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1/3  cup  olive oil
  • 6  cups  mixed salad greens
  • 1  small  head radicchio, cored and thinly sliced
  • 1/2  cup  roasted salted pistachio nuts
  • 3  ounces  goat cheese, crumbled (optional)

1. For marinade, in a small bowl stir together orange juice, maple syrup, mustard and ginger. Set aside 1/2 cup of the marinade. Place butternut squash pieces in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over squash. Seal bag; marinate, refrigerated, for 1 to 4 hours, turning bag occasionally.

2. Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray; set aside. Drain marinade from squash, discarding marinade. Place squash on prepared baking sheet. Roast squash until tender and lightly browned in spots, 26 to 30 minutes. Remove from the oven; set aside.

3. For dressing, in a small bowl, whisk together the reserved marinade, salt, and pepper. Slowly whisk in the oil. Drizzle 2 to 3 tablespoons of dressing over warm squash; toss to combine. In a large bowl combine the mixed greens, radicchio, and half of the pistachios. Toss with half the dressing. Gently toss roasted squash into salad. Top with remaining pistachios and goat cheese. Pass remaining dressing. Makes 6 to 8 servings.

4. In a large salad bowl, gently toss greens mixture with roasted squash and garnish with remaining pistachios and goat cheese, if desired. Pass remaining dressing.

Nutrition Facts (Caramelized Squash Salad with Pistachios and Goat Cheese)
  • Servings Per Recipe 6,
  • cal. (kcal) 275,
  • Fat, total (g) 17,
  • chol. (mg) 0,
  • sat. fat (g) 2,
  • carb. (g) 29,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 13,
  • pro. (g) 5,
  • vit. A (IU) 12050,
  • vit. C (mg) 47,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 346,
  • Potassium (mg) 656,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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