Roasted Winter Salad
This year for me has been all about the winter squash - any and all types - cooked in a variety of ways. Most days of the week since October. Now, some may be squashed out at this point, and, ok, I admit that I’ve definitely taken a week off here and there. At this point in the season, I’m cooking mostly with the nuttier more savory varieties, like kabocha and kuri.
This salad is earthy, nutty, with a touch of sweetness from the orange dressing. It’s refreshing, hearty yet light. It’s wonderful as a main dish with the addition of a protein of choice or as a side. I’ve garnished mine with pumpkin and sesame seeds, but any nut or seed will do. I typically have toasted seeds/nuts on hand - but, if you don’t, simply soak and toast them during the prep of the salad.
To toast the seeds on the stove top, use a stainless steel pan. Turn the heat to medium-high. Drain the seeds (which have been soaking for a few hours). Toast one variety at a time. Add the pumpkin seeds to the hot pan. The water will sizzle and the seeds will stick a bit. With a wooden spatula keep the seeds moving continuously (this avoids uneven toasting). Slowly the seeds will dry out, plump up, tan, and lastly will start to pop. Once they start popping, pour into a bowl and set to the side. All said and done, the process takes about 5-7 minutes. Although toasting the sesame seeds is a very similar process, they will take a shorter amount of time to toast and will not stick to the pan.
Read the whole recipe here!
1/2 kabocha squash, I typically roast the whole squash and enjoy the other 1/2 later
1 cup onion variety, I’ve chosen a few kinds of spring onion found at the farmer’s market
1/2 bunch of asparagus
1/2 bunch radishes, any variety
A few handfuls of lettuce/greens, I’ve chosen spinach and green leaf lettuce
2 tbsp oil (coconut or ghee)
Top of the spring onion
1/4 cup seeds and/or nuts
A few raw radishes thinly sliced
1/2 cup orange juice, I used mandarin oranges, but any variety will work
1 tbsp ginger grated and juiced
2 tbsp good olive oil
A generous pinch of salt
1 garlic cloved minced
Black pepper, optional