Squash and pumpkins abound. They’re piled up everywhere in farmer’s markets, a sure sign of fall.
Technically, they are fruits, not vegetables, because the seeds are inside, I was solemnly informed by Maddie and Juliana this week. However they’re classified, they’re darned delicious in soups and salads. Butternut Squash Soup is one of our favourites.
This Roasted Beet and Squash Salad with Gorgonzola Cheese is quick to whip together and holds up well for picnic transport, too.Print
For the salad:
- 10 baby beets (any combination of red, golden or candy cane)
- 1/2 butternut or acorn squash, peeled, seeded and cut into 1” chunks or slices
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 medium Granny Smith or Golden Delicious Apple
- 1 cup leafy greens
- 1/4 c raw pepitas
- 1 tbsp chopped herbs (any combination of sage, thyme or oregano)
- 2 oz gorgonzola cheese
For the vinaigrette:
- 1 tsp Dijon mustard (preferably grainy)
- 2 tsp apple cider vinegar
- 1/4 c olive oil
- 1 tsp sea salt
- freshly ground pepper
Make the salad:
- Preheat the oven to 400°F.
- Toss the beets with 1 tbsp of olive oil and 1/2 tsp salt on a rimmed baking sheet. Cover with foil and roast until fork-tender (about 45 minutes).
- Toss the squash pieces with the remaining 1 tbsp of olive oil and 1/w tsp salt on a rimmed baking sheet. Roast until browned, turning several times (about 20 minutes).
- When the squash and beets are cool, combine them in a large bowl with the remaining salad ingredients. Drizzle with the vinaigrette and top with crumbled Gorgonzola cheese and Savoury Granola
Make the vinaigrette:
- Whisk all the ingredients together in a small bowl. Drizzle over salad just before serving.
Adapted from Autumn Panzanella Salad by Fine Cooking.
I’m sharing this post with Between Naps on the Porch.