I just made it again last night with the squash and lettuce from our CSA. For a while I was wondering if this salad could ever be made in New England with all local ingredients. It seemed that the lettuces were only available in the summer, the squash in the fall, and never the two would meet. But yesterday, we got both. It was a sturdier lettuce, not as fragile as mixed baby greens I usually used, and it matched the texture of delicata even better.
For the squash:
2 Lb Delicata Squash (2 medium)
1/4 cup olive oil
Salt and pepper
For the dressing:
2 tsp lemon juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard (optional)
3 Tbsp olive oil
Salt and pepper to taste
For the salad:
8 cups mixed greens
1/2 cup dried cranberries
1/4 cup pine nuts, toasted (optional)
Finely shaved parmesan for garnish (optional)
To cook squash:
- Place a rack into the bottom third of the oven. Preheat the oven to 375F.
- Cut the squash in half lengthwise, and scoop out the seeds with a spoon. Do not peel. Cut the squash into 3/4" cubes. Place the cubes in large baking sheet that can hold the squash in one layer and toss with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast squash for 20 minutes. Stir the squash, and roast another 10-15 minutes or until very tender and starting to brown. Cool until warm (about 15 minutes). While squash cools, make the salad.
- In a small bowl mix lemon juice, balsamic vinegar, and Dijon mustard with a fork until well blended.
- Pour the olive oil in a slow steady stream whisking constantly. Whisk until well combined. Season with salt and pepper.
To make salad:
- Put the greens into a big bowl and toss with the dressing and salt to taste. Only use as much dressing as you need to coat the greens lightly (otherwise the acid in the dressing will wilt them).
- Arrange salad on plates, top with roasted squash.
- Sprinkle with dried cranberries, pine nuts, and parmesan.