Since it’s induction onto the menu in late fall, the Roasted Squash Salad has been one of the most popular items on the menu. It’s fair to say this salad is made from 100% winter comfort food.
First scrunchions are rendered down, and then the squash is added and roasted until golden. The squash is topped with house roasted walnuts, goat cheese and finished with a vinaigrette of Dijon, maple syrup, balsamic vinegar and brown butter.
Recommended Wine Pairing: Château Roques Mauriac Sémillon, France