Courtesy of Stonyfield Farm
A delicious salad with contrasting flavors, textures and temperatures. The cool, creamy dressing combines perfectly with the warm, sweet roasted squash and crisp, bitter greens. Makes a unique side dish and salad in one.
Makes: 6 servings
2 pounds winter squash (We like delicate squash but you can use butternut squash or acorn squash.)
Sea Salt to taste
6 tablespoons extra virgin olive oil, divided
3 tablespoons apple cider vinegar
1 1/2 tablespoons maple syrup
3/4 cup Stonyfield Organic Low Fat Plain Yogurt
10 ounces of mixed greens
1/4 cup crumbled blue cheese
1 cup roasted walnuts
Pre-heat oven to 425°F. Cut squash lengthwise and scoop out the seeds. Place squash cut side down on cutting board and use a knife to cut peel away from squash. Cut squash in 3/4 inch thick slices. Arrange on baking dish, brush with 2 tablespoons of olive oil and season with sea salt. Roast in oven for 30 minutes, until tender and golden brown.
In a small skillet over medium heat, add 1 tablespoon olive oil. Cook shallots until golden brown.
In medium mixing bowl, whisk the remaining olive oil (3 tablespoons) with apple cider, maple syrup and yogurt. Whisking until well blended. Add salt and pepper to taste.
Place greens in a salad bowl or on a serving platter. Drizzle with salad dressing and lightly toss, reserving 2-3 tablespoons of dressing. Arrange blue cheese, walnuts, and squash on top of salad greens. Dress the top of salad with remaining dressing.