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2012 is cooked, and it tasted bittersweet. At the moment, I’m counting my blessings and hoping for a satisfying 2013.

Roasted Squash Salad

Roasted Squash Salad

  • 2 small butternut squash
  • 3/4 lb organic mixed lettuce
  • 1/2 pepper each colour: red, yellow, orange, diced
  • 3-4 scallions, sliced
  • 1/4 c parsley, roughly chopped
  • 1 c feta, crumbled

Roasted Squash Salad Dressing

  • 2 T olive oil
  • 3 T balsamic vinegar
  • 2 T orange juice
  • 1/2 t Dijon mustard
  • 2-3 cloves garlic, minced
  • sea salt and freshly ground black pepper

Roasted Squash Salad

Slice the squash 1/2″ thick, seed, then lightly coat in 1 tablespoon of olive oil. Sprinkle lightly with sea salt, black pepper and Spike seasoning, then roast in a 420F oven for 30 minutes, flipping once at half-time.

Lay a bed of lettuce on a large tray. Sprinkle the coloured peppers, scallion, parsley and feta over the lettuce. Spread the cooled squash over the top. Combine the dressing ingredients, seasoning as required. Drizzle the dressing on, and toss just before serving. Serves 12.

Roasted Squash Salad Print Ready Recipe 

Roasted Squash Salad

Final notes:

  • Happy New Year!! Here’s to a sweeter 2013!
  • Are your ready to select among 52 Changes for 2013?
  • Celebrate to the tunes of Led Zeppelin:

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