Squash is a star when it comes to seasonal flavor and essential nutrients.
With delicious winter varieties in festive golds and greens, squash is abundant in vitamins A, B-6, and C, as well as potassium, fiber, and heart-healthy omega-3 fatty acids.
Andrea Rice's Honey Balsamic Roasted Squash Salad
4
servingsIngredients
- 8 cups
thin-skinned squash, sliced in half moons (Candy Roaster, delicata, or kabocha squash work well)
- 2 Tbsp.
avocado oil
- 2 tsp.
ground cumin
- 1½ tsp.
kosher salt, divided
- ½ tsp.
cracked black pepper
- 2 Tbsp.
fermented garlic honey OR 2 Tbsp. regular honey + 2 garlic cloves, sliced
- 4 Tbsp.
balsamic vinegar, divided
- 8 cups
lacinato kale, coarsely shredded
- 2 Tbsp.
olive oil
- 1 cup
cooked bulgur wheat or other grain (couscous, barley, or wheat berries also work well)
- ¼ cup
dried bing cherries, unsweetened
- ¼ cup
roasted pepitas
- 1/3 cup
crumbled goat cheese
Directions
- For the squash:
Toss the sliced squash with the avocado oil, cumin, 1 tsp. salt, and black pepper until the squash is well coated.
Spread the squash evenly over two baking sheets. Roast at 425° for 20 minutes, rotating the pans halfway through.
Combine the garlic honey with 2 tablespoons balsamic vinegar. After 20 minutes, toss the squash with half of the honey-balsamic mixture. Broil squash for 1 minute for extra caramelization.
- For the salad:
In a large bowl, massage the kale, olive oil, ½ tsp. salt, and 2 tablespoons of balsamic vinegar.
Add the bulgur wheat, dried cherries, pepitas, and goat cheese to the bowl and toss to combine. Reserve some of the cherries, pepitas, and cheese for garnish.
- To assemble:
Once the squash is done roasting, allow it to cool for 2-3 minutes.
Coarsely cube one of the pans of roasted squash and toss with the salad.
Spoon the salad over a big serving platter, top with the rest of the roasted squash, and garnish with an extra drizzle of honey and balsamic to taste.
“If you can, I highly recommend seeking out North Georgia Candy Roaster Squash for this recipe! It is a revived heirloom variety that is perfectly sweet and earthy. It serves as a great contrast to the tang from the honey balsamic dressing, dried cherries, and crumbled goat cheese.”
