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Butternut Squash Salad with Piquillo Peppers
1 h 10 m
“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.”
1⅓ cups water, divided
½ cup rice vinegar
2 tablespoons chopped jalapeño pepper
2 tablespoons sugar
1 tablespoon kosher salt plus ¾ teaspoon, divided
1 teaspoon grated fresh ginger
1 teaspoon yellow mustard seeds
2 stalks celery, cut into ½-inch pieces
8 cups cubed (1-inch) peeled butternut squash
6 tablespoons extra-virgin olive oil, divided
1 tablespoon ground coriander
1 tablespoon ground cumin
2 tablespoons red-wine vinegar
1½ teaspoons whole-grain mustard
1 teaspoon honey
1 clove garlic, grated
½ teaspoon ground pepper, divided
1 (10 ounce) jar piquillo peppers, rinsed and sliced
4 ounces goat cheese
1 cup toasted pecans, chopped
1 cup fresh cilantro
1Combine 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.
2Meanwhile, preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
3Toss squash, 2 tablespoons oil, coriander, cumin and ¼ teaspoon salt in a large bowl. Transfer to the prepared pan and roast, stirring once, until tender, about 30 minutes.
4Whisk red-wine vinegar, mustard, honey, garlic, the remaining 4 tablespoons oil and ¼ teaspoon each salt and pepper in the large bowl. Add the squash and peppers; stir to coat.
5Whisk goat cheese, the remaining ⅓ cup water and ¼ 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.