Butternut Squash Salad with Champagne Vinegar Dressing

Ingredients:

• 0.7 kg butternut squash, peeled, seeded and cut into 2.5 cm cubes.
• 7 tbsp. l. olive oil
• 2 tablespoons champagne vinegar
• 2 tbsp. chopped shallots (1 small onion)
• 1 teaspoon finely grated lemon zest
• 1 teaspoon grated peeled ginger root
• 1 tbsp. pomegranate seeds
• 350g (about 2 bunches) watercress, tough stems trimmed
• 240 gr. goat cheese

Preparation:

1. Preheat oven to 200°C.
   
   Toss the pumpkin with 2 tablespoons of olive oil and season with salt and pepper. Bake in the oven, stirring once halfway through, until the pumpkin is tender and golden, about 30 minutes. Remove from the oven and cover to keep warm.
2. In a small bowl, combine the vinegar, shallot, lemon zest, and ginger. Slowly whisk in the remaining 4 tablespoons of oil until the dressing thickens and emulsifies. Season with salt and pepper.
3. To serve, toss the watercress, warm pumpkin, and pomegranate seeds in a large bowl with the vinaigrette, coating all the vegetables. Transfer to a serving platter and sprinkle with goat cheese.
4. Serve while the pumpkin is still warm.