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Wednesday, October 13, 2010

Roasted Squash Salad with Vidalia-Honey Vinaigrette

Tonight's supper club was supper yumminess! I made a roasted squash salad with goat cheese, pomegranate seeds, craisins, green apple and praline pecans (imported from the Winn Dixie in the big Q).

Dressing was a Vidalia-Honey Vinaigrette from Southern Living (from the kitchen of Christy Jordan at that I highly recommend (though it was a bit of a pain to make -- but homemade salad dressing is infinitely better than bottled).

(Makes about 1 1/2 cups)
1/4 cup chopped Vidalia onion
3/4 cup vegetable oil, divided
1/4 cup cider vinegar, divided
1/4 cup honey
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper

1. Saute onion in 1 Tbsp. hot oil in a medium skillet over medium heat, stirring often, 8 minutes or until caramel colored. Add 2 Tbsp. vinegar, stirring to loosen particles from bottom of skillet. Remove from heat; cool 5 minutes.

2. Process onion mixture, honey, next 3 ingredients, and remaining oil and vinegar in a blender 30 seconds or until blended. Cover and chill 3 to 24 hours.
Amy's main course was great: seared scallops in a citrus rosemary sauce. A perfect blend of savory and sweet notes, with a simple side of simple long grain and wild rice. Amy noted it's key to have all the prep  work completed before the lightning round of actual cooking stards.
Anne made pumpkin bread pudding for dessert -- yummy and a dish that could make a tasty brunch on a day when you want something sweet. Snaps to Anne for the iPhone photos, since I forgot my camera.

1 comment:

Ranie said...

Looks like a perfect fall supper!