Roasted Butternut Squash Salad with Chili Pepper Chèvre, Candied Pecans and Tahini Dressing

Category: 

Serves 4 • Photography by Jenna Northcutt

Recipe courtesy of Sour Duck Market Chef Bryce Gilmore

Easy

Roasted Butternut Squash Salad with Chili Pepper Chèvre, Candied Pecans and Tahini Dressing

Ingredients

For 1 Batch(es)

For the dressing:

  • 12 cloves garlic
  • 3/4 cup(s) grapeseed oil
  • 3 teaspoons sesame seeds
  • 1/2 cup(s) white vinegar
  • 1 teaspoon salt
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons lemon juice
  • 3 teaspoons maple syrup

For the squash:

  • 1 butternut squash
  • 1/2 teaspoon thyme, chopped
  • 5 cloves garlic
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon grapeseed oil

For the chèvre:

  • 1/3 cup onion, finely diced
  • 2/3 cup banana pepper, finely diced
  • 1 jalapeño, chopped
  • 7 ounces Pure Luck chèvre
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 3 1/2 tablespoons Texas olive oil

For the pecans:

  • 2 cups pecans
  • 2 tablespoons sugar
  • 1 1/2 tablespoons hot water
  • 2 teaspoons thyme, minced
  • 2 teaspoons chives, minced

For the salad:

  • 1 cup Castelvetrano olives, minced
  • 2 small onions, diced
  • 1 bunch lettuce greens (Bibb, oak leaf, spring mix or butter lettuce)

Roasted Butternut Squash Salad with Chili Pepper Chèvre, Candied Pecans and Tahini Dressing Directions

  1. For the dressing: In a hot skillet, toast the garlic with the oil until golden brown. In a dry, hot pan, toast the sesame seeds until light golden brown. Remove both pans from the heat and let their contents cool. Combine all ingredients in a blender and blend until smooth. Let the dressing cool before serving. 
  2. For the squash: Peel the butternut squash until it is completely orange, with no skin or green parts remaining. Cut the squash down to a medium dice, discarding the seeds and skins. Toss the squash with the thyme, garlic cloves, salt, pepper and oil. Roast at 350° for about 30 minutes, just until the squash is tender.
  3. For the chèvre: Sauté the onion and banana pepper until translucent. Combine all the ingredients, except the olive oil, in a blender and whip together. Slowly pour in the olive oil while the ingredients are being whipped until fully incorporated.
  4. For the pecans: Mix all the ingredients in a bowl. Place the ingredients on a baking sheet pan lined with parchment paper and nonstick spray. Bake at 300° for 20 minutes, turning and stirring pecans every 6 minutes. Remove from the oven and let cool.
  5. For the salad: In a large bowl, mix the ingredients with the tahini dressing, roasted butternut squash and candied pecans. Toss lightly. Garnish with the chili pepper chèvre.

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