This week at Chef’s Notes is all about helping you craft a perfect Valentine’s day meal at home. Let’s face it, you probably aren’t going to a restaurant this year. Today, we’ll make a delicious Roasted Squash and Goat Cheese Salad with homemade balsamic vinaigrette and almonds. This salad makes the perfect starter for your Valentine’s Day meal. On Wednesday, we’ll make the main course, and on Friday we will make dessert. By the end of the week, you’ll have all the knowledge and skill to make a delicious three-course Valentine’s Day meal for two. Let’s get to it.
For two people, you’ll need half of a butternut squash. I prefer the bottom half for this salad, you’ll see why in a little bit. Cut the top half off your squash, use it to make soup, or roast it for a side dish. Cut the bottom part of the squash in half and remove the seeds. I recommend peeling the squash even though I didn’t. It’s easier to eat if you do. Once you have the bottom of the squash freed of seeds and skin, slice it into one-centimetre slices. Put the squash on a sheet pan lined with parchment paper and drizzle with olive oil, salt and pepper. Roast in a 400°f oven for 35 minutes or until the squash is tender and slightly brown. Take the squash out of the oven and let it cool to room temperature.
While the squash is roasting, make the balsamic vinaigrette. You can find the full measurements in the recipe below. Start with mustard powder, salt, pepper, and honey. Then add in your balsamic vinegar. Slowly whisk in your oil, perferrably canola or vegetable oil. The dressing should be thick enough to coat the back of a spoon. Put the finished dressing in a jar and store it in the fridge until you are ready to use it.
The salad ingredients are the roasted squash, the balsamic vinaigrette, arugula, sliced almonds, and goat cheese. If you aren’t a fan of arugula, you can substitute it for baby spinach or mesclun if you’d like. I really like arugula and I find the peppery nuttiness of it balances the tartness of the dressing with the sweetness of the squash. The goat cheese can be substituted for blue cheese, parmesan, or old cheddar. You can also substitute the almonds for hazelnuts, cashews, or pecans.
For two people put three to four cups of greens in a mixing bowl and toss with two to three tablespoons of the dressing. You want just enough dressing to coat the greens, but not drown them.
Get two small round plates, and plate the roasted squash in a circle around the middle of the plate. Put the dressed greens in the middle of the squash, then top with a few tablespoons of the cheese and the nuts. If you’d like, you can finish the salad with a little bit of fresh cracked pepper and a pinch of salt.
The hardest part of making this salad is the dressing. If you are that intimidated by it, you can buy balsamic vinaigrette at the grocery store instead. The fact is that this a very simple salad that looks beautiful and tastes amazing. Whoever you are making this salad for is going to be blown away because it is exaclty the type of thing you would get in a nice restaurant on Valentine’s Day. The difference is that you made it yourself for a fraction of the price. You can’t beat that. Remember to come back on Wednesday for your Valnetine’s Day main course.
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