Little Gem Lettuce Salad with Roasted Squash, Pomegranate, Goat Cheese, and Curried Yogurt Dressing
Source: Sharon Nahm, E&O Kitchen and Bar
Recipe Type: Salads | Seasons: Autumn
This recipe was demonstrated for CUESA’s Market to Table program on October 7, 2017.
Serves 4
INGREDIENTS
Curried Yogurt Dressing
1 tablespoon chopped cilantro leaves
1 tablespoon chopped Thai basil leaves
1 tablespoon chopped mint leaves
2 teaspoons finely minced scallions
½ teaspoon finely minced garlic
1 teaspoon finely minced ginger
¾ teaspoon Madras curry powder
2 tablespoons mayonnaise
2 tablespoons whole milk yogurt
2 tablespoons fresh lemon juice
½ teaspoon fish sauce (substitute with kosher salt)
Pinch ground black pepper
1 cup peeled, seeded, and diced (1” cubes) butternut squash
1 tablespoon rice bran oil or canola oil
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 cups Little Gem lettuce leaves, cleaned, cored, and chopped to bite sized pieces
¼ cup pomegranate arils
4 tablespoons fresh goat cheese
1 tablespoon toasted, salted pumpkin seeds
PREPARTION
To prepare the dressing: Add all ingredients except the mayonnaise, yogurt, lemon juice, fish sauce, and pepper to a mini food processor. Pulse until all the ingredients are very finely chopped. Transfer to a small bowl and fold in the mayonnaise, yogurt, lemon juice, fish sauce, and black pepper. Adjust seasoning as needed. This dressing is best when made 1-2 hours ahead of time.
Preheat the oven to 375 °F. Toss the squash, oil, and a pinch each of salt and pepper together in a bowl until well coated, then arrange onto a baking sheet into a single layer. Roast until golden on the edges and tender, about 25 minutes. Remove from the oven and set aside until just warm.
In a large bowl, combine the lettuce, roasted squash, and pomegranate arils. Season with kosher salt and pepper, and lightly toss together. Add ½ cup dressing and gently toss together until all ingredients are well coated. Spoon into serving bowls and garnish with goat cheese and toasted pumpkin seeds. Serve immediately.
