Mediterranean Winter Squash salad is a tasty, nutritious way to enjoy this ubiquitous winter veggie without taking your soup pot out. Roasting squash brings out its natural sweetness, plus you can make it ahead of time. The addition of sweet Mediterranean spices makes this version taste extra special. Any unused leftovers can of course go into the soup pot, but not before you’ve tried this yummy salad.
AuthorAnn Ogden GaffneyLine a shallow platter or serving bowl with the baby spinach. Tip the dressed squash on top of it. Sprinkle with the crumbled feta. Serve.
Preheat the oven to 425f. Line a baking sheet with parchment
In the bottom of a large salad bowl, mix the ras-el-hanout with 2 tablespoons of the olive oil. Add the squash slices to the bowl. Using your hands turn them in the oil until they are coated all over with oil and spices. Tip onto the prepared baking sheet and spread out into a single layer. Sprinkle with salt. Bake in the center of the oven for 30 minutes turning as needed or until the squash slices are soft and evenly caramelized. Remove from the oven. Set aside and let cool on the sheet.
Meanwhile In a large mixing bowl beat together the cider vinegar and the pomegranate molasses with a generous pinch of salt. Add the shallots and beat in the remaining olive oil. Stir in the walnuts and pomegranate seeds. Set aside for 10 minutes for the flavors to blend.
Cut the squash wedges into 1" dice. Add to the dressing in the bowl. Gently toss to mix. Check for salt.
Line a shallow platter or serving bowl with the baby spinach. Tip the dressed squash on top of it. Sprinkle with the crumbled feta. Serve.
- Some of the squashes I've mentioned can be as big as 3-4 lbs each. If you can't find something small or precut, cut up and roast the whole thing and freeze what you don't use for soup.
- Ras-el-Hanout is a sweet Moroccan blend of spices that can include cinnamon, ground ginger, nutmeg, coriander, allspice, black pepper, and ground cloves among others, with a touch of cayenne to give it a little kick. If you don't have it on hand, use this as a guideline - 1/2 teaspoon each of cinnamon, ginger and nutmeg, with a pinch each of ground cloves, cayenne and turmeric. These will provide the blend's topnotes.
- No pomegranate Molasses? substitute 2 teaspoons Balsamic vinegar
- I sometimes like to substitute bitter greens for the spinach for example arugula, watercress or even dandelion to complement the sweetness.
Ingredients
Directions
Preheat the oven to 425f. Line a baking sheet with parchment
In the bottom of a large salad bowl, mix the ras-el-hanout with 2 tablespoons of the olive oil. Add the squash slices to the bowl. Using your hands turn them in the oil until they are coated all over with oil and spices. Tip onto the prepared baking sheet and spread out into a single layer. Sprinkle with salt. Bake in the center of the oven for 30 minutes turning as needed or until the squash slices are soft and evenly caramelized. Remove from the oven. Set aside and let cool on the sheet.
Meanwhile In a large mixing bowl beat together the cider vinegar and the pomegranate molasses with a generous pinch of salt. Add the shallots and beat in the remaining olive oil. Stir in the walnuts and pomegranate seeds. Set aside for 10 minutes for the flavors to blend.
Cut the squash wedges into 1" dice. Add to the dressing in the bowl. Gently toss to mix. Check for salt.
Line a shallow platter or serving bowl with the baby spinach. Tip the dressed squash on top of it. Sprinkle with the crumbled feta. Serve.
- Some of the squashes I've mentioned can be as big as 3-4 lbs each. If you can't find something small or precut, cut up and roast the whole thing and freeze what you don't use for soup.
- Ras-el-Hanout is a sweet Moroccan blend of spices that can include cinnamon, ground ginger, nutmeg, coriander, allspice, black pepper, and ground cloves among others, with a touch of cayenne to give it a little kick. If you don't have it on hand, use this as a guideline - 1/2 teaspoon each of cinnamon, ginger and nutmeg, with a pinch each of ground cloves, cayenne and turmeric. These will provide the blend's topnotes.
- No pomegranate Molasses? substitute 2 teaspoons Balsamic vinegar
- I sometimes like to substitute bitter greens for the spinach for example arugula, watercress or even dandelion to complement the sweetness.
