Health

Warm Salad of Kabocha and Goat Cheese with Currants

Warm Salad of Kabocha and Goat Cheese with Currants Recipe

Ingredients

  • 1 (6-ounce) kabocha squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 thin baguette slices, toasted
  • 1 (4-ounce) package goat cheese
  • 3 cups frisée lettuce
  • 1 teaspoon chopped chives
  • 1 tablespoon dried currants
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Garnish: 4 teaspoons toasted pumpkin seeds

Preparation

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.

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  • Yield: Makes 4 servings (serving size: 1 toast and 3/4 cup salad)

Nutritional Information

Calories per serving:201
Fat per serving:13g
Saturated fat per serving:7g
Monounsaturated fat per serving:5g
Polyunsaturated fat per serving:1g
Protein per serving:9g
Carbohydrates per serving:12g
Fiber per serving:2g
Cholesterol per serving:22mg
Iron per serving:1mg
Sodium per serving:345mg
Calcium per serving:98mg

Good to Know

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

 

Anita Lo

Health
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