Pomegranate arils, to taste (or sub dried cranberries, or skip)
8 oz truffle Humboldt Fog goat cheese
Apple Cider Dijon Vinaigrette
1/3 cup extra virgin olive oil
1 tbsp Dijon mustard
1/4 cup apple cider vinegar
1 tsp maple syrup (optional)
Salt and pepper, to taste
Directions
Roast the squash: preheat oven to 425F. Toss the diced squash with olive oil, salt, and pepper. Roast 25-30 minutes, shaking or flipping halfway, until tender and golden. Cool to room temp (can be made the night before and refrigerated).
Caramelize the onions: add a splash of olive oil plus the butter to a large deep skillet over medium heat. Add the onions and cook 30 minutes to 1 hour, stirring every few minutes. Once they start to color, deglaze with a splash of chicken or beef stock; repeat until deep caramel, thin, and wilted. Cool to room temp (can be made ahead and refrigerated).
Make the vinaigrette: combine the olive oil, Dijon, apple cider vinegar, and optional maple syrup in a jar and shake until uniform. Season with salt and pepper to taste.
Assemble: combine all the salad ingredients except the cheese and vinaigrette. Pour over half the vinaigrette and toss, adding more to taste.
Plate and top with small slivers of goat cheese so everyone gets a piece. Serve.
