A nice twist on the classic butternut salad. Adapted from Yotam Ottolenghi’s Plenty More.
For the salad
- 1 Kabocha squash, or similar variety of squash or pumpkin (~1 kg)
- 1.5 c arugula
- 5 oz labneh or fresh (mild) goat cheese
- 2/3 c dill, coarsely chopped
- salt and pepper to taste
For the salsa
- 2/3 c walnuts, coarsely chopped
- 1 red chili, seeded and finely chopped
- 1 clove garlic, crushed
- 3 T red wine vinegar
- 1 T olive oil
- Preheat the oven to 425°F.
- Make the salsa by placing the walnuts, chili, garlic, red wine, 1 T olive oil, and 1/4 t salt in a small bowl. Stir to combine and set aside.
- Prepare the squash: cut the squash in half lengthwise, and remove the seeds. Cut crosswise into 2/3″ slices.
- Place the squash in a large bowl, and combine with 1 T oil, 1/4 t salt, and black pepper. Mix until evenly coated.
- Place the squash on a parchment lined baking sheet, and cook in the oven for 15 to 20 minutes until tender. Once done, set aside to cool.
- To assemble, arrange the squash wedges on top of the arugula leaves on a serving plate. Cover with dollops of labneh, and spoon the walnut sauce over the top.