Roasted winter squash and greens salad
Ingredients
- 1/2 small kabocha squash 1 lb. (500 g) peeled, seeded, and cut into 1-inch cubes
- 1/2 medium acorn squash (350 g) washed, seeded, quartered, and cut into ⅓ inch slices
- 2 tsp extra virgin olive oil divided
- ¼ to ½ tsp fine sea salt divided
- 2 medium shallots peeled and sliced very thinly (on a mandoline, or with a sharp knife)
- 6 cups (150 g) mixed greens a blend of spinach, arugula, baby kale, baby chard, escarole
- ⅓ cup (50 g) shelled roasted pistachios coarsely chopped
- 4 ounce (100 g) piece of goat feta cheese crumbled coarsely
For the dressing:
- 3 tbsp (45 ml) extra virgin olive oil
- 1 tbsp (15 ml) freshly squeezed lemon juice
- ¼ tsp fine sea salt
- 3 grinds of black pepper freshly ground
- 1 tsp mild honey
Instructions
- Preheat the oven to 425 degrees F and line two large (half-sheet) baking sheets with parchment paper.
- In a large bowl, toss the kabocha squash chunks with 1 tsp of the olive oil, and ¼ tsp of the fine sea salt, until thoroughly coated. Empty the squash pieces onto one of the baking sheets and arrange them in a single layer. In the same bowl, now empty, toss the acorn squash slices with the other 1 tsp of olive oil and remaining ¼ tsp salt. Arrange on the other baking sheet, then put both in the oven and roast for 35 minutes, or until deep golden and completely soft when pierced with a fork.
- While the squashes roast, prepare the vinaigrette. Whisk the lemon juice, salt and honey together in a small bowl. Take care that the honey has melted into the dressing, and has not collected in the bottom of the bowl. Add the olive oil and whisk again, then set aside until ready to dress the salad.
- When the squash is roasted, pull from the oven and let it cool down slightly. In a large bowl, toss together the greens, the shallots, and the warm squash. Add about 2-3 tablespoons of dressing, and toss to coat. You likely will not need all the dressing. Taste the salad, and adjust for salt if necessary, remembering that you’ll add the salty feta as a garnish too.
- When the salad is ready to be served, sprinkle with the nuts and feta, and serve. Offer small bowls of extra dressing, chopped nuts, or feta crumbles for those who want to add more. I like to serve alongside thick slices of sourdough bread, focaccia, a good, grainy baguette or a ficelle (like a baguette, but slimmer).
Notes
The roasted squash, as well as the vinaigrette can be prepared ahead of time, but assemble only right before serving.
Any additional leftover vinaigrette can be used with other salad greens, or even on cooked grains, like cooked spelt grains or wheat berries.
Any additional leftover vinaigrette can be used with other salad greens, or even on cooked grains, like cooked spelt grains or wheat berries.