Roasted Winter Squash Salad

I love Roasted Winter Squash Salad. It is a fabulous way to use up leftover baked or roasted squash by tossing it with some dark leafy greens. Now I particularly love kabocha (aka calabasa) squash. Not only is it sweet but unlike butternut, which can be watery, it has the texture of a russet or Idaho potato, making it perfect for roasting. It is also is blessed with a thin skin, so doesn't need peeling.  I'd originally roasted some with the intention of making a pumpkin pie, but it proved to be so tasty that I got sidetracked into repurposing it into something savory, an easy salad. This salad is a meal. Tossed with a light, sweet, white balsamic shallot dressing, dried cranberries, almonds, and a sprinkle of crumbled feta,  the squash is finished with a red oak leaf lettuce and some bitter greens to complement its sweetness. It is simply delicious, looks pretty too.  I'm glad I passed on the pie.

AuthorAnn Gaffney
RatingDifficultyBeginner

Roasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens.

TweetSave
Roasted Winter Squash Salad with Bitter Greens
Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 tbsp white balsamic vinegar
 salt to taste
 3 tbsp extra virgin olive oil
 1 shallot, minced
 1 tbsp dried cranberries chopped
 1 ½ tbsp sliced almonds, toasted(see Ann's Tips)
 2 cups roasted kabocha squash, diced
 2 tbsp crumbled feta cheese
 2 cups dandelion greens, leaves torn(see Ann's Tips)
 1 head red oak leaf lettuce, leaves torn (about 4 cups)
1

In a large salad bowl beat together the vinegar and salt, then beat in the olive oil. Stir in the shallots. Add the cranberries and toasted almonds. Mix together. Let sit for 5 minutes for the flavors to blend.

2

When ready to serve, pile the salad greens on top of the dressed squash. Set aside. Just before eating toss everything together. Eat immediately.

3

Add the diced squash. Toss together. Sprinkle with the feta. Cover with a plate or plastic wrap. Leave in a cool place 15-20 minutes or until you are ready to eat. This will allow the flavors to blend. When ready to serve, pile the salad greens on top of the dressed squash. Set aside. Just before eating toss everything together. Eat immediately.

Ann's Tips
4

- You can use leftover roasted squash for this. For the record, roasted sweet potatoes would work well in this salad combo too.
- You can pre-toast the almonds but if added to the dressing while still warm, they add even more nutty flavor.
- You can substitute another strong tasting green for the dandelion, for example, baby arugula or watercress
- The dressing here is a twofer: before adding the almonds and cranberries to the dressing, you are basically making a shallot vinaigrette.

Ingredients

 1 tbsp white balsamic vinegar
 salt to taste
 3 tbsp extra virgin olive oil
 1 shallot, minced
 1 tbsp dried cranberries chopped
 1 ½ tbsp sliced almonds, toasted(see Ann's Tips)
 2 cups roasted kabocha squash, diced
 2 tbsp crumbled feta cheese
 2 cups dandelion greens, leaves torn(see Ann's Tips)
 1 head red oak leaf lettuce, leaves torn (about 4 cups)

Directions

1

In a large salad bowl beat together the vinegar and salt, then beat in the olive oil. Stir in the shallots. Add the cranberries and toasted almonds. Mix together. Let sit for 5 minutes for the flavors to blend.

2

When ready to serve, pile the salad greens on top of the dressed squash. Set aside. Just before eating toss everything together. Eat immediately.

3

Add the diced squash. Toss together. Sprinkle with the feta. Cover with a plate or plastic wrap. Leave in a cool place 15-20 minutes or until you are ready to eat. This will allow the flavors to blend. When ready to serve, pile the salad greens on top of the dressed squash. Set aside. Just before eating toss everything together. Eat immediately.

Ann's Tips
4

- You can use leftover roasted squash for this. For the record, roasted sweet potatoes would work well in this salad combo too.
- You can pre-toast the almonds but if added to the dressing while still warm, they add even more nutty flavor.
- You can substitute another strong tasting green for the dandelion, for example, baby arugula or watercress
- The dressing here is a twofer: before adding the almonds and cranberries to the dressing, you are basically making a shallot vinaigrette.

Roasted Winter Squash Salad

Leave a Reply

Your email address will not be published. Required fields are marked *

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon
      Unavailable Coupons
      cook!10% Get 10% off
      healthy22 Get 15% off