Warm Salad of Kabocha and Goat Cheese with Currants

Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates

Good to Know

A sprinkle of dried currants adds vitamins A and C to this flavorful salad.




Preheat oven to 500°. Cut kabocha squash into 1-inch cubes; place in bowl. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, tossing well. Place squash on a baking sheet; roast until edges are lightly browned and soft (15 minutes). Preheat broiler. Cover each baguette slice with 1/4 of goat cheese. Broil until browned and soft (2 minutes). Place squash, frisée lettuce, chopped chives, currants, red wine vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl; toss. Divide among 4 plates; top with toast. Garnish each with 1 teaspoon toasted pumpkin seeds; serve.

Nutrition Information

  • Calories per serving201
  • Fat per serving13
  • Saturated fat per serving7
  • Monounsaturated fat per serving5
  • Polyunsaturated fat per serving1
  • Protein per serving9
  • Carbohydrates per serving12
  • Fiber per serving2
  • Cholesterol per serving22
  • Iron per serving1
  • Sodium per serving345
  • Calcium per serving98