Kaoru: Roasted Butternut Squash Salad

Hello ladies! Thanks for inviting me to join your group. Looking forward to blogging with you.

I was eager to try a new dish especially since I find myself preparing butternut squash in the same way all the time. I always just roast with a bit of melted butter, brown sugar & S/P.

So on Saturday morning, I gave it a go. I followed the directions, making a few minor tweaks: I used rice/balsamic vinegars instead, roasted the squash for 20 minutes at 375*, and skipped the parsley. And since I’d never made frozen black eye peas before, I followed the directions on the package. Big mistake – my first batch turned to mush!



After the squash was roasted, the peppers cut and the dressing made, I combined it all.



What turned out was quite a lovely salad that my husband and I have been munching on all weekend. The acidity from the dressing brightens up the flavor, the peppers add nice texture/kick, and the goat cheese adds a wonderful creaminess. As well, I love that there's protein in the salad from the black eyed peas. I think next time I’ll skip the marjoram and use just parsley instead. Ashley, thanks for posting!