Name: Roasted Winter Squash Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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; 2 cups roasted kabocha squash, diced; 2 tbsp crumbled feta cheese; 2 cups dandelion greens, leaves torn; 1 head red oak leaf lettuce, leaves torn (about 4 cups)

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 Ogden Gaffney

Rating4.0DifficultyBeginner

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

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)

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.

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

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

- 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.

CategoryDinner, Lunch, Salads, VeganCuisineAmerican, Healthy Lifestyle, Vegan, VegetarianCooking MethodNo-Cook, Roasted

Ingredients