Endive, Butternut Squash and Goat Cheese Salad
1/2 butternut squash, peeled and cut into ½” cubes
1 tbsp. olive oil
5 tablespoons rice vinegar
½ cup canola or sunflower oil
2 T Dijon mustard
1 shallot or garlic clove, finely chopped
3 California endive, cut across into ½” pieces
1 cup arugula
½ cup goat cheese, crumbled
½ cup pepitas, roasted
- Preheat oven to 400 degrees. Toss butternut squash cubes with olive oil. Spread cubes on a baking sheet and roast until tender and brown, about 40 minutes, stirring occasionally.
- Combine rice vinegar, canola (or safflower) oil, mustard and whisk together until emulsified. Add shallot or garlic.
- In a separate bowl, dress and toss the endive and arugula.
- Lay dressed greens on a platter and top with roasted butternut squash, goat cheese and pepitas.
Wine Suggestion: Sauvignon Blanc