Sour celery pickles, tangy goat cheese, spicy peppers and sweet roasted butternut squash seasoned with fragrant coriander and cumin create a flavor explosion for a tasty alternative to leafy greens in this healthy salad recipe from chef Steve McHugh of the restaurant Cured in San Antonio. The salad is not just delicious--it also contains anti-inflammatory foods, including the squash, pecans and black pepper.

Steve McHugh
Source: EatingWell Magazine, October 2019

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Recipe Summary

active:
50 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup water, rice vinegar, jalapeño, sugar, 1 tablespoon salt, ginger and mustard seeds in a small saucepan. Bring to a simmer over medium-high heat. Place celery in a heatproof bowl and pour the vinegar mixture over it. Let stand at room temperature for 1 hour. Drain, reserving the celery, jalapeño and mustard seeds.

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  • Meanwhile, preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.

  • Toss squash, 2 tablespoons oil, coriander, cumin and 1/4 teaspoon salt in a large bowl. Transfer to the prepared pan and roast, stirring once, until tender, about 30 minutes.

  • Whisk red-wine vinegar, mustard, honey, garlic, the remaining 4 tablespoons oil and 1/4 teaspoon each salt and pepper in the large bowl. Add the squash and peppers; stir to coat.

  • Whisk goat cheese, the remaining 1/3 cup water and 1/4 teaspoon each salt and pepper in a small bowl until smooth. Spread the mixture on a serving platter and top with the squash, celery, jalapeño, mustard seeds, pecans and cilantro.

Tips

To make ahead: Refrigerate pickled celery, roasted squash and the goat cheese mixture separately for up to 1 day.

Nutrition Facts

289 calories; protein 5.7g 12% DV; carbohydrates 18.2g 6% DV; exchange other carbs 1; dietary fiber 6.1g 25% DV; sugars 4.4g; fat 23g 35% DV; saturated fat 4.3g 22% DV; cholesterol 6.5mg 2% DV; vitamin a iu 13620.6IU 272% DV; vitamin c 20.2mg 34% DV; folate 32.6mcg 8% DV; calcium 93.6mg 9% DV; iron 1.6mg 9% DV; magnesium 54.9mg 20% DV; potassium 437.4mg 12% DV; sodium 421.1mg 17% DV; added sugar 1g.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2019
This dish is delicious with or without the goat cheese dressing. Great combination of textures and tastes. The pickled celery was nicely tart and crunchy. Would suggest using pre-cut butternut squash for a bit time savings. Also if you can't find piquillo peppers jarred roasted red bell peppers are a satisfactory substitute. This does have a lot of steps for a salad so I'm giving it 4 instead of 5 stars. Read More