Roasted Squash Salad
by Jenna Sprafkin
- 4-5 assorted winter squash
- 1/2 pound Grey Barn Bluebird cheese, crumbled
- 1 cup Jenna's Savory Granola
- 1 cup Pickled Grapes
- 1 large handful of spicy tender greens such as baby arugula, watercress, or radish sprouts
- 2 Tbsp. of extra virgin olive oil
- canola oil, for roasted squash
- salt and pepper, for seasoning
Preheat oven to 425°.
Preheat a heavy-bottomed sauté pan or low-sided pot on the stovetop over medium high heat. Using the natural shape of the squash, cut them in similar sized pieces. (Be a little dramatic when cutting the squash, the various shaped pieces will make for a stunning presentation later on.)
Lay squash on a baking sheet and coat it evenly with canola oil, salt, and pepper. Once pan on stovetop is very hot, carefully place squash in pan, thinking about caramelizing the surface area of the squash. When each piece has a nice golden brown sear, remove the squash and place it seared side up on the baking sheet. Roast in oven for 10 minutes. Squash should be tender, but not mushy. Remove from oven and let sit at room temperature for ten minutes.
To assemble the squash salad, place squash on a platter using the various cut shapes to create texture and height. Next sprinkle the crumbled cheese evenly over the squash. Then scatter the grapes. Arrange
the greens atop, careful to not cover up the squash. Use a little of the pickling liquid from the grapes to drizzle over the greens, and then finish with the olive oil for a little added richness. Finally, break up the granola and crunch it up over the top of the salad.
Yield: 6-8 Servings
- Jenna’s Savory Granola
- Pickled Grapes