It’s high time for a salad around here.
I came home from our trip to a fridge full of winter squash, and I’ve been roasting my way through it ever since. One batch I quite liked was a sugar pie pumpkin drizzled with olive oil, maple syrup, and ancho chile powder, roasted in wedges until caramelized and sticky.The leftovers went into a green salad the next day–really, any roasted winter squash chunks would have been good–with thin slices of sweet, crisp apple and red onion. A grainy mustard vinaigrette with honey fit the sweet-savory-sweet-savory pattern nicely. Hello, lunch for a sunny autumn day.
Green Salad with Roasted Winter Squash and Apple: Nestle a pile of roasted squash chunks into a bed greens. Scatter thin slices of apple and red onion around the squash. (A little sharp cheddar cheese wouldn’t be bad, either.) Dress with a honey-mustard vinaigrette (I like equal parts olive oil, white vinegar, grainy mustard, and honey).