Squash Spinach Salad   

WARM SALAD OF ORGANIC BABY SPINACH AND GLAZED SPAGHETTI SQUASH

TOPPED WITH GOAT CHEESE AND TOASTED WALNUTS 

Eganridge Inn & Spa

     Vinaigrette:

     2 tbsp. extra virgin olive oil

     1 tbsp. cider vinegar

     1 tsp. natural honey

     ½ tsp. grainy mustard

     salt

     pepper

     chives ( finely chopped )

  Stir all the ingredients together, season to taste.

    Chef’s note: every vinegar has a different acidity, you may have to adjust

     the amount of vinegar.

      Salad:

     160 g / 6 oz    organic baby spinach

     400 g / 14 oz  roasted spaghetti squash

     80 g / 3oz       goat cheese

                           toasted walnuts

1. To roast the squash, cut it in half, seed it. Brush the inside with melted butter and season with a touch of salt. Arrange the squash face down on a baking tray with parchment paper, bake at 375 F for about 45-60 minutes.

While the squash is still warm, remove the pulp with a fork.

2. Gently tossed the organic baby spinach in the vinaigrette, arrange on a plate/bowl.

3. In a frying pan, melt 1 tsp of butter, add 1tsp of natural honey, add and glaze the spaghetti squash for a few minutes. Dress the warm squash on the top of the baby spinach.

4. Crumble the goat cheese on the spinach/squash salad, add some toasted walnuts.          

5. Now ready to serve to your guests.  ( serves 4 people )             

Chef's note:

You could substitute the spaghetti squash with roasted butternut squash.

Recipe courtesy of Executive Chef Steve Moghini, Executive Chef since 1997 at the Eganridge Inn, Country Club and Spa, he continues to create seasonal menus with what nature has to offer. Chef Moghini's style is a reflection of traditional French cuisine spiced with exotic influences.