Warm Salad of Kabocha and Goat Cheese with Currants

Yield: Makes 4 servings (serving size: 1 toast and 3/4 cup salad)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 13g
  • Saturated fat: 7g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 9g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 22mg
  • Iron: 1mg
  • Sodium: 345mg
  • Calcium: 98mg

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

  1. 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.
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