¼ cup goat cheese
3 tablespoons lemon juice
Salt and ground black pepper to taste
1 ½ teaspoons extra virgin olive oil
½ small red onion, thinly sliced
5 ounces baby spinach
4 cups cubed and roasted acorn squash, warmed
Use a fork to mash together goat cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside. Heat oil in a large skillet over medium-high heat. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine. Serves 4.
Recipe by: Elizabeth Blessing M.S.N.