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

Anita Lo
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Annisa, New York

Nutrition Facts

201 calories; fat 13g; saturated fat 7g; mono fat 5g; poly fat 1g; protein 9g; carbohydrates 12g; fiber 2g; cholesterol 22mg; iron 1mg; sodium 345mg; calcium 98mg.