Butternut Squash Salad with Piquillo Peppers
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.
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