Peggy's Salad

My good friend Peggy introduced me to this ah-mazing salad.  So of course, it is named it after her;-) The first time I had Peggy’s Salad, she made candied walnuts and P90x Island Pork Tenderloin with it.  The meat and the nuts have varied each time either of us have made it since. And yes- it has been super delicious every time we've made it. There is something about the combination of sweet, crunchy nuts, warm roasted squash, smokey and slightly spicy chicken or pork and tangy goat cheese.  Just a little drizzle of olive oil and balsamic vinegar is all you need to dress the salad.

Based on the meal I had a Peggy's came my recipe for Everything Dry Rub,  Sweet and Spicy Chicken, and eventually Oven Pulled Pork.  I really need to thank her again for all of the deliciousness she has brought to my home! Lol!  

Squash Tips

A few tips on roasting the squash.  I like the squash lightly browned and crisp on the outside. The interior should be cooked through and soft though. To make sure you get this result, you need to use a higher than usual heat for the oven since the pieces are quite small.  It is also best to raise the rack in the oven to the upper ⅓ of the oven. This will get the squash close to the heating element and help to brown it during its brief time in the oven.  Also try to coat the squash well with oil and leave room between the pieces of squash on the tray so they roast and don’t steam. If you want to add a little extra flavor to the squash, try sprinkling a little garlic powder or cinnamon on them along with the salt and pepper.

Get Nutty!

Feel free to use any nut you’d like for this salad.  The two I have used most frequently have been walnuts and pecans.  They both taste amazing candied with brown sugar and pure maple syrup.  It takes about 10 minutes to make them and it is definitely worth the effort in my opinion.  I usually make a double batch of the Candied Pecans because I know my husband and kids will stroll by and grab a handful or two. Before I know it, they are gone!

Meal or Not a Meal?

That is the question.  Certainly Peggy’s Salad can be a meal just on its own. Also amazing with soup (Matzo Ball, Vegan Creamy Butternut Squash, Italian Wedding), Pizza Grilled Cheese or Gourmet Grilled Cheese, or Truffle Spinach Quiche or Spicy Broccoli Quiche for lunch or brunch.  For dinner, a Veggie Lasagna, Italian Style Quinoa Casserole or Ridonculous Mac and Cheese would all be great with it and very filling. Of course all are gluten free and have substitution options for other allergens:-)

Peggy's Salad

5 from 1 vote

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Servings: 4 servings

Calories:

Ingredients  

2x3x4x

For the Salad:

• 1 Lb Butternut Squash - peeled, seeded, cut into ½" cubes
• 3-4 tablespoon olive oil - divided
• 1 5oz. container spring mix salad greens
• 1 4oz. log goat cheese
• 2-3 tablespoon Balsamic vinegar
• salt and pepper to taste
• 2 cups cooked, sliced chicken - Try my Sweet & Spicy Chicken!

For the Candied Pecans/Walnuts:

• 1 cup pecan/walnut halves - unsalted, unroasted
• 1 tablespoon butter or oil of choice
• ¼ cup light brown sugar
• 2 tablespoon pure maple syrup

Instructions

• Place your oven rack in the upper section of the oven. Preheat to 450 degrees. Line a baking sheet with parchment or aluminum foil.
• In a large bowl, combine butternut squash, 2 tablespoon olive oil, salt and pepper. Make sure the squash is completely and evenly coated. Spread squash out on lined baking sheet in a single layer leaving as much space between pieces as possible.
• Roast squash for 20-25 minutes, until cooked through and browned slightly. Remove from oven and set aside.
• While squash is baking, melt butter in a saute pan over medium heat, add the pecans and remaining ingredients. Stir continuously until sugar crystals dissolve and mixture bubbles. Be sure that the heat doesn't get too high and burn the sugar or pecans.
• Pour onto a sheet of parchment paper and let cool until ready to use. These can be made ahead and stored in your fridge or freezer in a sealed container or bag for up to a month.
• To serve, place the spring mix in a large bowl or in individual serving bowls, then top with cooked chicken (Sweet and Spicy Chicken is really yummy with this), candied pecans, warm butternut squash and goat cheese. Drizzle with remaining olive oil and balsamic vinegar.