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warm squash salad with apricot and manchego

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Ingredients

Glaze

  • 2 heaped tbsp. apricot jam or quince paste
  • 2 heaped tbsp. whole grainy mustard
  • 1 tsp. olive oil

Salad

  • 2 acorn squash
  • 4 handfuls of mixed greens
  • 1 c. pomegranate seeds
  • 3/4 c. manchego shavings

Lemon Vinaigrette

  • 2 tbsp. fresh lemon juice
  • 1/3 c. good quality olive oil
  • salt & pepper

Instructions

  1. Preheat your oven to 350 F.
  2. Line a baking sheet with parchment paper.
  3. Slice the squash, un peeled, into wedges discarding the seeds. You should be able to get 16 wedges total.
  4. Mix together the apricot jam, mustard, and olive oil and coat the squash with the glaze.
  5. Spread evenly onto the baking sheet and season with salt and pepper.
  6. Roast for about 20 minutes or until tender.
  7. While the squash is roasting, make the vinaigrette. Whisk the lemon juice and the olive oil together until emulsified. Season with salt and pepper.
  8. When the squash is done, wait 5 minutes for it to cool slightly.
  9. In a large bowl toss the squash, mixed greens and some of the vinaigrette together. Give it a taste and adjust with more vinaigrette, salt and/or pepper.
  10. Add the pomegranate seeds.
  11. With a vegetable peeler, shave some fat strips of manchego over the top.
  12. Enjoy with a nice glass of white wine.

Find it online: https://www.theclevercarrot.com/2012/09/warm-squash-salad-with-apricot-and-manchego/