Endive, Butternut Squash and Goat Cheese Salad

Endive, Butternut Squash and Goat Cheese Salad


1/2 butternut squash, peeled and cut into ½” cubes

1 tbsp. olive oil

5 tablespoons rice vinegar

½ cup canola or sunflower oil

2 T Dijon mustard

1 shallot or garlic clove, finely chopped

3 California endive, cut across into ½” pieces

1 cup arugula

½ cup goat cheese, crumbled

½ cup pepitas, roasted


  1. Preheat oven to 400 degrees.  Toss butternut squash cubes with olive oil. Spread cubes on a baking sheet and roast until tender and brown, about 40 minutes, stirring occasionally.
  2. Combine rice vinegar, canola (or safflower) oil, mustard and whisk together until emulsified. Add shallot or garlic.
  3. In a separate bowl, dress and toss the endive and arugula.
  4. Lay dressed greens on a platter and top with roasted butternut squash, goat cheese and pepitas.

Wine Suggestion: Sauvignon Blanc