Salad with Acorn Squash & Goat Cheese & Pepitas

Spring has sprung! And you know what that means…longer days for backyard potlucks and parties! Our friend threw a beautiful backyard bash to ring in the first days of Spring and it was wonderful.

Alex and I got a CSA box last week. Have you ever gotten one? CSA means Community Supported Agriculture and it is a way to buy produce directly from the farm that grows and harvests it! Unlike shopping at a farmers’ market though, the farmer packs the CSA box and determines what goes in there. AKA  you don’t have control over what you’re getting each week. Which may seem daunting at first, but it’s actually amazing…It encourages you to try new vegetables, break your routine, and experiment with new recipes. Look out for more reasons to sign up for a CSA later on…

This week’s box came packed with seasonal leafy veggies and greens so we made a large salad to share our CSA bounty with all of our friends!

Salad with Acorn Squash & Goat Cheese & Pepitas

This salad is a prime example of me checking out our refrigerator situation and making it up as I went. For example, we had acorn squash left over from earlier in the week (we were sad we didn’t eat that much squash this winter so we went out and bought some even though it was late in the season!) I thought goat cheese and pepitas would go nicely with the squash. The flavor combo was reminiscent of winter & fall, so I whipped up a fresh citrus vinaigrette – making this salad a lovely farewell to the colder months as we usher in spring & summer!

Ingredients

  • 1 bunch kale, chopped into bite size pieces
  • 1/4 purple cabbage sliced thin
  • 1/2 acorn squash
  • Goat cheese crumbles
  • Raw pepitas
  • Salt
  • Pepper

Directions

  1. Prep the acorn squash – cut it in half through the stem, use a fork to scrape out the seeds (save them and roast them if you want). Leave the skin on and place the squash half cut side down on a cutting board. Cut it into slices about 1/2 inch thick.
  2. Heat 1 tbsp. olive oil in a frying pan over medium heat. Place the squash in the pan – single layer if possible. Sprinkle salt & pepper on top, let it cook for a few minutes checking to be sure the squash doesn’t get burnt. Once one side is brown, turn the pieces over so they get cooked all the way through. Sprinkle salt & pepper on the top one more time. Once squash is easy to pierce with a fork, take them off the heat and set them on a plate to cool slightly.
  3. Place the chopped kale and sliced cabbage into a large salad bowl
  4. Crumble goat cheese on top and sprinkle raw pepitas.
  5. Once squash is cool, cut them into bite size pieces and add them to the salad!

Citrus Vinaigrette

  • 3 parts olive oil (I used Pasolivo Citrus Olive Oil – the best!)
  • 1 part white balsamic vinegar (balsamic or red wine vinegar could be substituted)
  • juice of 1/2 lemon
  • 1/2 tsp maple syrup
  • 1/2 tsp dijon mustard
  • salt & pepper to taste

Add all ingredients to a mason jar (or in my case a recycled TJ’s salad dressing bottle) – SHAKE IT UP! 🙂 Dress your salad lightly right before eating and toss!

IMG_7266

Enjoy with friends and a chilled glass of rosé! 

 

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