Roasted Squash Salad with Curry Vinaigrette

In a heavy, nonstick fry pan over medium heat, combine the brown sugar and water. Bring to a boil and cook until the mixture thickens slightly, about 20 seconds. Add the walnuts and sauté until the nuts are lightly toasted and coated with the sugar mixture, about 4 minutes. Transfer the nuts to a piece of parchment paper and sprinkle with salt. Using a fork, separate the nuts and let cool completely.

Preheat an oven to 400°F (200°C). Brush a large rimmed baking sheet with olive oil.

Place the squash in a bowl, drizzle with 1 Tbs. of the olive oil, sprinkle with 1 tsp. of the curry powder and toss to coat evenly. Spread the squash cubes in a single layer on the prepared baking sheet and season with salt and pepper. Roast, stirring once, until tender and golden brown, 23 to 25 minutes. Let cool completely.

In a small bowl, whisk together the shallot, vinegar, the remaining 1/2 tsp. curry powder and the remaining 3 Tbs. olive oil.

In a large bowl, combine the salad greens, squash and pear. Add about two-thirds of the vinaigrette and toss to coat. Taste and add more vinaigrette if needed. Top the salad with the goat cheese and walnuts and serve immediately. Serves 2 to 4.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).