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Butternut Squash & Beet Salad with Pistachio Crusted Goat Cheese

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4

Ingredients

  • 2 cups of butternut squash, cut into 1/2 inch dice
  • 2 cups of peeled beets, cut into 1/2 inch dice
  • Drizzle of olive oil, for roasting
  • Kosher salt & cracked black pepper, for seasoning
  • 1 cup roasted salted shelled pistachio pieces
  • 2 tablespoons minced fresh thyme
  • 10 oz log of goat cheese
  • 8 oz herb salad mix mixed baby greens with fresh herbs
  • Juice of 1/2 large lemon
  • 1/4 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons minced shallot
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Freshly shaved parmesan cheese optional, for garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Place the butternut squash on one half of a large rimmed baking sheet, and place the beets on the other half. Drizzle the squash & beet with olive oil & season with kosher salt & ground black pepper. Use your hands to mix the butternut squash & evenly coat with oil & seasoning. Then do the same for the beets (don't do the beets first or you'll turn all the squash red!).
  • Place the baking sheet in the oven & roast the squash & beets for 40 minutes, or until the beets are fork tender. Remove from the oven & set aside.
  • Meanwhile, prep the goat cheese balls. Place the pistachios in a mini food processor & grind until finely chopped (you can hand chop them if you don't have a food processor). Place in a small bowl & toss with the fresh thyme.
  • Form the fresh goat cheese into 16 evenly sized balls (there will be 4 balls per salad serving). Roll the balls in the pistachio-thyme mixture, & set aside on a plate. Reserve the leftover pistachio mixture for sprinkling on the salads when serving.
  • In a small bowl, whisk together the lemon juice, dijon mustard, honey, shallot, extra virgin olive oil, salt, & pepper. Place the herb salad mix in a large bowl & drizzle lightly with dressing (just enough to lightly coat). Use your hands to toss the salad & evenly coat.
  • Divide the salad amongst 4 serving plate. Top with 1/4th of the beets and butternut squash, 4 goat cheese balls, & some fresh shaved parmesan cheese, if desired. Sprinkle with extra pistachio-thyme mixture & drizzle with some more dressing. Serve immediately. (It makes a great meal served with some warm tomato soup)