This was a delicious Fall Salad, nice enough for company. You can use butternut and another seasonal fruit.
Pumpkin, Pomegranate, and Pine Nut Salad
serves four, increase as needed
1/2 small sugar pumpkin or butternut squash
spray cooking oil
salt and pepper
fresh spinach and arugula (I used a mixture) or mesclun
1 pomegranate, seeds removed--use 1/4 to 1/2 cup seeds (TJ's often has containers of the seeds) Or another fruit--Pears or apples?
1/4 cup pine nuts, toasted (or use pepitas, toasted hulled pumpkin seeds)
1/4 cup fresh goat cheese
3 Tbs. balsamic vinegar
1 Tbs. honey
1 Tbs. dark nut oil--pumpkin seed, toasted hazelnut, or pistachio
2 Tbs. vegetable or chicken broth
1. Get out your machete. Or your sharpest knife. Cut, peel, and dice the pumpkin. (Or take the easy way and use the peeled butternut many supermarkets carry) Spray a cookie sheet with oil, toss the pumpkin cubes on, spray with more oil, and sprinkle with salt and pepper. Roast in a 450 oven for 20-25 minutes, until browned and soft.
2. Combine dressing ingredients, mix well.
3. Put salad greens in a bowl, and toss with most of the dressing, reserving some. Put some of the dressed greens onto serving plates.
4. Top each pile of greens with some of the roasted pumpkin, pomegranate seeds, pine nuts, and chevre. Drizzle on just a bit more dressing, and serve.