ROASTED SQUASH SALAD

Recipe by the Leek and the Carrot

I crafted this recipe as a salad, but really, it could be a lot of things. The heart of the meal is the roasted vegetables, which are honestly so so so delicious all on their own they could be a side dish, but I loved them served over greens with a simple mustardy vinaigrette and some rich toasted walnuts. If you wanted to beef it up into a heartier meal, you could add goat cheese and/or a 1/2 cup of a cooked grain (like bulgar, quinoa, or millet) to the salad. If you’re not feeing a salad, you could also add some sausages to the pan and roast it all together for a super easy sheet pan meal. 

Serves 2 as a salad

Ingredients:

1 squash, peeled, halved, seeds removed and sliced

3-4 carrots, peeled, quartered, and cut into 2-inch lengths

1-2 red peppers, seeded, halved and sliced

1-2 red onions, cut into wedges (it will be 1/6 to 1/8 of the onion)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon honey

1/4 teaspoon red peppers flakes

1/3 pound lettuce mix

1/2 cup toasted walnuts

2 ounces goat cheese crumbles, optional 

Dressing:

2 tablespoons olive oil

1 1/2 teaspoons white wine vinegar

1/2 teaspoon stone-ground mustard

1/2 teaspoon honey

Pinch salt

Pinch black pepper

Directions:

1. Preheat oven to 400 degrees. 

2. Combine squash, carrots, red peppers, and red onions with olive oil, salt and pepper. Roast for 25 minutes, tossing once halfway through. Add honey and red pepper flakes, stir to coat, and cook 10 minutes more until beginning to caramelize in spots. 

3. Remove from oven and allow to cool for 10 minutes.

4. Meanwhile, prepare your dressing by combining all items and whisking until smooth. 

5. To serve, divide lettuce into bowls. Top with roasted veggies, walnuts, and goat cheese, if using. Drizzle the dressing over the top.