Odds and Ends: Spicy Chile-Lime Red Cabbage & Butternut Squash Salad

redcabbagebutternut

Today I lucked out. Poking around the fridge, I noticed we only had odds and ends, none of which seemed to make any sense to me, flavour wise, to put together. After about five minutes of Googling, I found inspiration from a few different sources, and was feeling confident.

What I came up with is possibly the longest salad description out there, but here goes: spicy chile-lime red cabbage and roasted butternut squash salad with garlic scapes, cilantro, basil, and double goat’s cheese. Served warm. So good.

What I did was roast the butternut squash in small chunks (tossed in olive oil), seasoned with salt, pepper and a little chili powder. That took about 20 minutes. Using the leftover oil from roasting the squash, I then sauteed the sliced red cabbage quickly with hot red chiles and garlic scapes.

Next, I threw them together in a bowl and let them cool off a bit. Then I tossed the ingredients in freshly squeezed lime juice, salt and pepper, fresh cilantro, basil and chives – plus chunks of firm Ran-Cher Acres goat gouda. To top it off, I crumbled Ran-Cher Acres regular goat cheese. SO delicious. Glad I went out of my way to make those odds and ends work.

IMG_4316

Spicy chiles, creamy squash and goat’s cheese plus crunchy cabbage made this salad balanced and tasty!

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