Warm Squash Salad with Teleme and Pepitas

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Course Salads

Ingredients in this Recipe

1 small butternut squash, about 1 1/2 lb.
1 tsp. sherry vinegar
1/4 cup pepitas (shelled pumpkin seeds)
1/4 lb. Teleme cheese, cut into 1/2 inch pieces
2 Tbs. walnut oil or hazelnut oil
2 tsp. white balsamic vinegar
4 cups baby spinach leaves
Extra virgin olive oil for drizzling, plus 2 Tbs.
Freshly ground pepper, to taste, plus 1/4 tsp.
Sea salt, to taste, plus 1/2 tsp.

Recipe Preparation

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