Ingredients

The following ingredients have 2 Servings
  • 1 small acorn squash, washed
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup + 1 teaspoon Tate + Lyle Honey Granules
  • 4 ounces goat cheese, cut into 1/2 slices (you should get 6-7)
  • 3 packed cups baby spinach
  • 1/4 cup dried cranberries
  • 1/4 cup toasted walnuts, chopped
  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar*
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Instruction

  • Pre-heat oven to 350 degrees Fahrenheit. Cut the stem off the acorn squash and then cut it in half from the top down. Then cut each half into 1/2 inch strips (see photos above). Add squash to a medium sized bowl and toss with olive oil, salt, pepper, and 1 teaspoon of honey granules. Line a large baking sheet with parchment paper and spread squash out in an even layer. Bake squash until fork tender, 20-25 minutes.
  • While squash is baking, heat a large pan over medium heat. Pour 1/4 cup of honey granules onto a large plate and coat each slice of goat cheese evenly. Place the crusted goat cheese slices into the pan. The honey granules will start to melt immediately. Flip the goat cheese after about 3 seconds and cook on the other side for about 2 seconds. Carefully transfer goat cheese to a plate and place in the refrigerator until salad is ready to assemble.
  • Add all vinaigrette ingredients to a small bowl and whisk until combined. Place the baby spinach leaves on a large platter and top with roasted squash, honeyed goat cheese, dried cranberries and toasted walnuts. Distribute salad evenly between two bowls. Top individual servings with desired amount of vinaigrette.