Butternut Squash Salad with Piquillo Peppers
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.Advertisement
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.
To make ahead: Refrigerate pickled celery, roasted squash and the goat cheese mixture separately for up to 1 day.
4 1/2 fat, 1 starch, 1/2 medium-fat protein, 1/2 vegetable