harvest salad with roasted winter squash

dressing, mains, salads

I am always on Team Salad. Warm months. Snowy months. Year-round.

Sometimes when we transition from summer to fall, we need a warm hug and that is what this harvest bowl is all about- sweet and savoury – warm and crunchy – light yet satiating and full of seasonal goodness.

This harvest bowl is ridiculously healthy as it is  loaded with four kinds of fiber-rich and nutrient dense vegetables.  The maple-balsamic dressing adds a sweet kick and so dang good. I am wanting to put it on everything right now.

This time of year is the height of gourd (such a funny word) and root vegetable season. I find these vegetables to be incredibly warm, comforting and that they satisfy my hunger in these darker winter months. Why not enjoy the best of what the season has to offer? This harvest bowl brings so many great autumn flavours together.

 

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This salad is simple. While the squash is baking, simply sauté your seeds or nuts to crunchy perfection and blend up the super simple dressing. After the squash is roasted, assemble the salad and get ready for the flavor disco!

Harvest Salad with Roasted Winter Squash

Serves 4 small / 2 mains

Salad Ingredients

  • 1 acorn squash
  • 1/2 butternut squash, diced
  • 1 1/2 Tbs olive oil or melted coconut oil
  • ground sea salt
  • pinch of cinnamon
  • 2 cups arugula
  • 2 cups mixed greens
  • 1 cup kale
  • 1/3 cup toasted pumpkin seeds

 Dressing Ingredients

  • 4 Tbs extra virgin olive oil
  • 2 tsp maple syrup
  • 4 Tbs balsamic vinegar
  • 1 tsp sea salt

Instructions:

  1. Preheat the oven to 400F / 200C
  2. Cut the acorn squash into quarters and the butternut squash in half (longways) scoop out seeds and press the flesh a few times with a fork.
  3. Cut the acorn squash into 1/2 inch slices and dice the butternut squash into bite size chunks.
  4. Drizzle the squash with the oil and rub it around to coat, being sure to fully coat.
  5. Lay squash on a baking tray, sprinkle with sea salt and bake for about 35-45 minutes. * Test readiness by outer crispy edges and easy to pierce flesh. Be sure to occasionally stir the tray to prevent burning.
  6. Set aside to cool
  7. In a small food processor, blend all dressing ingredients until smooth and combined.
  8. Combine all the salad ingredients,  in a large bowl and toss with desired amount of dressing.
  9. Share with your people and enjoy! notes below 

 

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Notes

  • Toppings: For a festive addition, use pomegranate, baked apples, or stewed cranberries.
  • Top with any nut or seed of your choice for a little extra crunch. Feeling like a creamy or tangy option? A soft cheese like goat or feta should do the trick!
  • Rubbing the raw kale with olive oil for a few minutes leaves it tender and takes away the bitterness (also easier to digest, read more here from Nutrition Stripped)
  • The dressing can be prepared ahead of time and will keep up to 3 days

 

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As always, I would love to hear if you try the recipe!  What are your favorite ways to use winter vegetables this time of year?

 

Have a delicious week!

x

 

River Cottage Veg Every Day

cookbook, reads, recipes

There are a lot of things I can spend my money on and a few things that I should spend money on and books always prove to be a good investment. This series called Weekend Read, will include posts about my favorite reads and resources related to cooking, healthy nutrition and tips for well-being.

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When we decided to move to the UK, our suitcase space was limited and a lot of things just didn’t make the cut. I ended up having to do things the old fashioned way and hand-write my favorite recipes from my family binder and personal cookbook collection. Pinterest, Instagram and food blogs are just about my favorite way to find recipe inspiration these days but there is something nostalgic and endearing about a shelf full of cookbooks in the kitchen including hand written recipe cards from generations past and friends present.

This cookbook by River Cottage is definitely worth checking out. River Cottage is known for easy and healthy recipes that incorporate the best of British larder. A dear friend recommended Veg Every Day right after moving to Scotland. Yes, I bought it. Yes, I broke the pact I had with my husband about accumulating things. And no, I don’t feel bad because it’s a book!

I turn to this book when I need inspiration for something quick, healthy, in season and creative. Everything we have tried, has been delicious. The recipes are funky and get my taste buds dancing… peanut butter + lime + chili in a Sweet Potato + Peanut Gratin? Oh yes, ma’am. Since we are approaching the pot-luck, bring your own side dish, holiday season, here are two recipes that I tried recently and will definitely be sharing with friends this year.

Seasonal produce: beetroot, parsnips, and red cabbage

Both of these salads can be served warm or cold. They are bright, crunchy, flavorful and packed with nutrients!

Beetroot Salad with Walnuts + Cumin 

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INGREDIENTS – serves 4

75g walnuts
2 tsp cumin seeds
About 400g beetroot
2 tbsp chopped parsley
Juice of 1 small orange
Squeeze of lemon juice
2 tbsp olive oil
Sea salt and ground black pepper
A pinch of hot smoked paprika

METHOD

Heat a dry frying pan over a medium heat and add the walnuts. Toast gently for a few minutes, tossing often, until they smell toasted and are browning in a few places, put aside. Put the cumin seeds into the frying pan and toast gently for a minute or two, tossing a few times, just until they start to release their scent. Tip on to a plate to stop them cooking further.

Peel the beetroot, grate it coarsely and put it in a bowl. (If you have fresh baby beetroot, just slice it very thin.) Add the parsley, orange juice, a squeeze of lemon and a tablespoon of rapeseed oil, and season. Stir, adjust the seasoning to taste and, if possible, leave for 20 minutes or so, during which time the dressing will marinate and soften the beetroot.

Spread the beetroot in a dish. Crumble the walnuts and scatter with cumin over the beets. For a delish finish, add a few drops of olive oil and dot with a couple spoonfuls of plain yogurt. Sprinkle on the remaining cumin and the paprika.

Red Cabbage, Parsnip + Orange Salad with Dates 

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INGREDIENTS- serves 2

1 orange, ¼ small red cabbage, core removed and finely shredded
1 parsnip, peeled and grated, 1 small handful dates, chopped
2 tbsp olive oil, ½ tsp fresh thyme leaves

METHOD

Cut the top and bottom off the orange and stand it on one of the cut ends on a chopping board. Work your way around it, cutting off the skin, pith and membrane, then cut out the segments. Squeeze the juice from the segmented orange into a small bowl.

Arrange the cabbage on a large plate, or two smaller plates, along with the orange segments, parsnip and dates. Trickle over the reserved juice and olive oil, then sprinkle on the thyme leaves. Serve at once.

Click here to view recipes from Veg Every Day! on the River Cottage website where you can find an index of many of their recipes.

What are your favorite go-to cookbooks?

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