Warm Salad of Kabocha and Goat Cheese with Currants

Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates

Yield:

Makes 4 servings (serving size: 1 toast and 3/4 cup salad)

Nutritional Information

Calories 201
Fat 13 g
Satfat 7 g
Monofat 5 g
Polyfat 1 g
Protein 9 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 22 mg
Iron 1 mg
Sodium 345 mg
Calcium 98 mg

Ingredients

1 (6-ounce) kabocha squash
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
4 thin baguette slices, toasted
1 (4-ounce) package goat cheese
3 cups frisée lettuce
1 teaspoon chopped chives
1 tablespoon dried currants
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Garnish: 4 teaspoons toasted pumpkin seeds

Preparation

Preheat oven to 500°. Cut kabocha squash into 1-inch cubes; place in bowl. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, tossing well. Place squash on a baking sheet; roast until edges are lightly browned and soft (15 minutes). Preheat broiler. Cover each baguette slice with 1/4 of goat cheese. Broil until browned and soft (2 minutes). Place squash, frisée lettuce, chopped chives, currants, red wine vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl; toss. Divide among 4 plates; top with toast. Garnish each with 1 teaspoon toasted pumpkin seeds; serve.

Anita Lo,

Annisa, New York,

Health

December 2010
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