A mix of dark leafy greens are served on thick wedges of roasted squash and topped with goat cheese.
So I’m here offering you yet again another orange hued dish.
There’s probably no single color that captures the essence of autumn as perfectly as the color orange. It’s the shade of the falling leaves and the epitomous symbol of the fall harvest.
Each season has its colors and flavors and squash and pumpkin just taste like October and November to me. These rusty colored veggies take us from early fall, through Halloween, and Thanksgiving right through to the holiday table in December.
Lately it’s been a parade of squash around here; whether baked, pureed, or roasted they’ve been making themselves at home and seriously taking over my meals. I keep buying them; a counter full of winter squash greets me every time I walk in the kitchen, tempting me to crank up the oven, pull out my chef’s knife and start chopping away. It’s a rut I suppose, but one I’m not in a hurry to get out of. A mix of dark leafy greens are served atop thick wedges of roasted squash. You can make this salad with any squash or pumpkin that’s in season but I chose kuri and acorn because of their tender, finely textured flesh and smaller size which makes them easier to cut through.
You start by roasting quarters of the squash until sweet and caramelized, then toss a handful of baby greens with a port wine vinaigrette and pile it in each quarter, topping the whole thing off with crumbles of fresh goat cheese and a sprinkle of toasted pine nuts. It’s fast, simple, not to mention nutrient and fiber rich. Squirrel this easy roasted winter squash salad in your Thanksgiving file, although frankly it’s just at home any night of the week