Caramelized Shallot Vinaigrette

½ lb Shallots, peeled and sliced thin

½ cup Red Wine Vinegar

1 cup Vegetable Oil

½ cup Olive Oil

1 tbsp. Butter

1 tbsp. Dijon Mustard

Salt and Pepper

1 lb Butternut Squash, peeled and diced

2 tbsp. Olive oil

½ tbsp. Cinnamon, ground

½ tbsp. Nutmeg, ground

½ tbsp. Coriander, ground

½ tbsp. All spice, ground

Salt and Pepper


Peel and seed butternut squash and set aside.

Combine spices with olive oil and mix into a paste.

Toss squash with spices and spread out onto a baking sheet.

Season with salt and pepper and roast at 400 degF until tender.

Caramelized Shallot Vinaigrette

In a sauté pan, caramelize shallots in butter until golden brown.

Once the shallots are browned, deglaze the pan by adding the red wine vinegar.

Remove pan from the stove and allow to cool until room temperature.

Combine shallot mixture with Dijon mustard in a food processor and puree.

Combine oils and slowly add to shallot mixture to emulsify, then season with salt and pepper.

To Assemble

Top warm butternut squash with goat cheese.

Toss baby arugula with shallot vinaigrette and place on top of squash and goat cheese.

Garnish plate with a drizzle of vinaigrette and serve.

Recipe courtesy of Paradiso via