Grilled Butternut Noodle Salad

Ingredients

2 lbs spiralized butternut squash noodles (they shrink)

2 tbsp chili powder

1 tsp salt

¼ cup extra virgin olive oil

⅓ cup pecans, chopped coarsely and toasted till fragrant

8 sliced peppadew peppers, more or less

4 oz fresh goat cheese, especially Vermont Creamery Goat Cheese with Honey

2 tbsp additional olive oil, if needed

2 tbsp balsamic vinegar, or to taste

freshly ground black pepper or chili pepper flakes, to taste

Mix the noodles, chili powder, salt and oil until well coated (both the noodles and your hands or spoon). Grill on a perforated grill sheet or pan, tossing gently but frequently, about 15 minutes. The noodles will caramelize a bit, and reduce in size by about half. Turn off heat but keep the noodles on the warm grill, or in a low oven, until ready to serve.

Directions

Meanwhile, toast the pecans and slice up the peppadews. When ready to serve, chunk the goat cheese over the noodles in a large bowl, drizzle on the vinegar, and toss gently with the nuts and peppers. Serve warm, or at room temperature.

Gratuities

Cold, these noodles lose their charm and absorb the oil they were grilled in. But if you must do ahead and refrigerate, add the extra 2 T of olive oil and warm them up in a slow oven before proceeding as directed. Sprinkle with any kind of chili flakes, if you like it spicier. A lemon wedge is nice, to cut the sweetness. This is excellent with grilled steak tips.

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Grilled Butternut Noodle Salad