Winter Squash Salad with Dried Fruit and Port Dressing
Sunnyside Cook
A celebration salad combining greens, roasted squash, and pine nuts with a dried fruit and Port dressing.
Ingredients
For the dressing:
- 1/4 cup dried tart cherries
- 1/4 cup dried cranberries --unsweetened, if possible
- 1/2 cup tawny Port
- 2 tablespoons olive oil
- 3-4 shallots finely chopped
- 1 garlic clove minced
- 3 tablespoons vegetable oil --such as grapeseed or canola
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- Salt and freshly ground black pepper
For the salad:
- 1 tablespoon olive oil
- 1/2 butternut squash peeled, seeded, and cut into 1-inch cubes
- 1 5- ounce bag fresh spinach leaves or mixed salad greens
- 1/2 cup pine nuts toasted
- 1 5.5- ounce log soft fresh goat cheese cut into 1/2-inch slices (I used floss to slice them)
Instructions
For the dressing:
- Combine the dried cherries and cranberries in a bowl. Place the Port in a glass measuring cup and heat in the microwave on High for 1 minute. Add the dried fruit to the Port and allow to sit for at least 15 minutes. (Or heat the Port in a small saucepan over medium heat until it reaches a simmer and add the fruit. Remove from the heat and allow to sit for 15 minutes.)
- Heat the 2 tablespoons of olive oil in a small skillet over medium-low heat and add the chopped shallots. Cook slowly for about 5 minutes, until the shallots are softened and golden. Add the garlic and cook an additional minute. Add the vegetable oil, sugar, and red wine vinegar, stirring to help the sugar dissolve. Remove from the heat and add the Port and dried fruit mixture. Add salt and black pepper to taste. Set aside.
For the salad:
- Preheat oven to 425 F. In a large bowl, toss butternut squash cubes with 1 tablespoon of olive oil and season with salt and freshly ground black pepper. Transfer to baking sheet (I lined mine with foil) and bake for 15 minutes, stirring halfway through. Remove from oven and allow to cool to room temperature.
- Reduce oven heat to 350 degrees F. Place goat cheese slices on baking sheet lined with foil or parchment paper. Bake for about 7-8 minutes, until warmed through. Remove from oven and place on rack. Allow to cool 5 minutes.
- Meanwhile, toss the spinach (or greens) with the squash and pine nuts in a large bowl. Rewarm the salad dressing over medium heat and pour a bit over the salad. Toss to blend, adding more dressing if needed. Top with rounds of warm goat cheese and serve.
Notes
The salad dressing can be made 2 days ahead of time. Transfer to a container, cover, and refrigerate. Rewarm before using.
The squash can be roasted up to 2 days ahead of time. Transfer to a container, cover, and refrigerate. Bring to room temperature before assembling the salad.
If you are toasting the pine nuts yourself, start them in a dry skillet and cook over medium heat until they are golden brown. Transfer to a dish and allow to cool. They can be toasted up to 5 days ahead of time. Cover and refrigerate, then bring to room temperature before using.