I’ve been trying to plan a little better when it comes to salads, so there are fewer times when I open the fridge and stare into it as if some toppings might magically appear.
This is a satisfying salad to accompany soup. I came up with it after noticing there were a few squashes languishing on the basement landing. I love the colors and burst of flavor from the roasted butternut and tomatoes. The pumpkin seeds add another layer of flavor and crunch. Cheese needs no explanation.
The resulting roasted vegetables are plenty for a few days of salad, depending on how many are eating. Just reheat the veggies the second day.
Autumn Harvest Salad
Medium butternut squash
1 tbsp. olive oil
1 1/2 tsp. rosemary salt
2 cups grape tomatoes
1 tsp. olive oil
Manchego or other flavorful hard white cheese such as Asiago or sharp white cheddar
Trader Joe’s Pumpkin Spiced Pumpkin Seeds
Ken’s Steak House Lite Apple Cider Vinaigrette
Mixed greens of choice
To make it easier to chop: Poke the squash several times on each side and place on paper towel/paper plate/regular plate in microwave. Cook on high about 4 minutes, turning once. Use an oven mitt to move it to a cutting board. Let it cool a few minutes or hold it with a towel or something to protect your hand from heat. Cut off ends with cleaver or butcher knife. Peel with vegetable peeler or U-shaped peeler. Chop into 1/2-inch pieces. I slice it cross-ways and then chop the slices, scooping out seeds when I get to that end.
Add the 1 tbsp. olive oil to a baking pan and add squash cubes, tossing in oil. Sprinkle with rosemary salt or other seasoning. Roast till tender, 20 to 40 minutes, turning once about halfway through. Set aside.
Meanwhile, add a teaspoon or 2 of olive oil to a smaller baking pan and add grape tomatoes, rolling them around to coat with the oil. Sprinkle with salt if desired. Roast 10 minutes or so, till starting to sizzle and burst. Set aside.
While vegetables are roasting, shave pieces of cheese and prepare the greens.
Combine ingredients in salad bowl or compose individual salads.
You can use your favorite dressing and nuts, but the Trader Joe pumpkin seeds (they’re seasonal, so stock up soon!) and the cider vinaigrette are really good with this combination.
Yummmmm