Warm Salad of Kabocha and Goat Cheese with Currants

Ingredients

·  1 (6-ounce) kabocha squash

·  1 tablespoon olive oil

·  1/4 teaspoon salt

·  1/8 teaspoon pepper

·  4 thin baguette slices, toasted

·  1 (4-ounce) package goat cheese

·  3 cups frisée lettuce

·  1 teaspoon chopped chives

·  1 tablespoon dried currants

·  2 tablespoons red wine vinegar

·  1 tablespoon extra-virgin olive oil

·  1/4 teaspoon salt

·  1/8 teaspoon pepper

·  Garnish: 4 teaspoons toasted pumpkin seeds

Preparation

Preheat oven to 500°. Cut kabocha squash into 1-inch cubes; place in bowl. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, tossing well. Place squash on a baking sheet; roast until edges are lightly browned and soft (15 minutes). Preheat broiler. Cover each baguette slice with 1/4 of goat cheese. Broil until browned and soft (2 minutes). Place squash, frisée lettuce, chopped chives, currants, red wine vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl; toss. Divide among 4 plates; top with toast. Garnish each with 1 teaspoon toasted pumpkin seeds; serve.

Nutritional Information

Calories per serving:	201
Fat per serving:	13g
Saturated fat per serving:	7g
Monounsaturated fat per serving:	5g
Polyunsaturated fat per serving:	1g
Protein per serving:	9g
Carbohydrates per serving:	12g
Fiber per serving:	2g
Cholesterol per serving:	22mg
Iron per serving:	1mg
Sodium per serving:	345mg
Calcium per serving:	98mg