Roasted Squash Salad
Ingredients
Champagne Vinaigrette
- 1 shallot, finely chopped
- 1 tbsp dijon mustard
- 4 sprigs of fresh thyme, leaves stripped and chopped
- 1 cup olive oil
- ¼ cup champagne or white wine vinegar
- 1 tsp maple syrup
- salt and pepper to taste
For the Salad
- 2 large delicata squash
- baby kale greens
- microgreens, such as watercress
- candied pecans, rough chop
- aged parmesan, peeled into large shavings
Instructions
- Preheat broiler on high.
- Cut the squash in half horizontally. Using a small spoon, scoop out the seeds and stringy bits. Slice into 1/4 inch rounds. Transfer to a large mixing bowl with 2 tbsp of olive oil, salt and pepper. Toss to coat.
- Transfer to a baking sheet and broil until golden brown, about 5 minutes. Flip and broil the second side until golden.
- For the dressing, combine all ingredients in a mason jar and shake until emulsified.
- Toss baby kale in a few tbsp of the prepared dressing until evenly coated. Taste and adjust seasoning and the amount of dressing. Add microgreens, some of the chopped pecans and shaved parmesan. Gently toss once more.
- To serve, arrange the roasted squash on a plate. Top with dressed greens, more chopped pecans and shaved parmesan.
