By Tommy C. Simmons, an enthusiastic cook
Photograph by Tommy C. Simmons
Unfortunately most of my flowerpot-based greens didn't survive our low teens winter weather. Did manage to harvest a handful of arugula, spinach and parsley for a salad.
I've been wanting to mix roasted butternut squash with greens after seeing a recipe for a Harvest Salad featured in the Atlanta Journal Constitution's food section. The recipe was from "Jamie Deen's Good Food: Cooking Up a Storm with Delicious, Family-Friendly Recipes" cookbook.
I made a few changes to accommodate my greens selection, but loved the robust flavor of the squash and greens salad. Hope y'all enjoy making a Winter Salad, too.
Arugula stars in Winter Salad with Spicy Vinaigrette.
Home kitchen-tested recipe
Winter Salad With Spicy Vinaigrette
Serves 4 to 6. Recipe adapted from a recipe in "Jamie Deen's Good Food: Cooking Up a Storm with Delicious, Family-Friendly Recipes" cookbook.
For the salad:
1 small butternut squash (about 1 ½ pounds), peeled, seeded and diced
2 tbls. olive oil
Kosher salt and freshly ground black pepper
3 cups mixed baby greens
½ cup arugula, chopped
1 green onion, chopped
2 tbls. chopped fresh parsley
1 cup seedless red grapes, sliced in half
½ cup crumbled feta
½ cup chopped and roasted pistachios (or pecans or almonds)
For the vinaigrette:
2 tbls. Steen's cane vinegar (or red wine vinegar)
2 tsps. cane syrup (or molasses or sorghum syrup)
1 tsp. spicy mustard (such as Zatarain's Creole Mustard)
3 dashes of Tabasco pepper sauce
3 tbls. olive oil
Kosher salt and freshly ground black pepper to taste
1. Heat the oven to 400 degrees. Place the butternut squash on a sheet tray lined with foil sprayed with olive oil. Drizzle the squash with olive oil and season with salt and pepper. Toss to evenly distribute the seasonings. Roast for 30 minutes, giving the squash a good flip halfway through to ensure that it cooks evenly.
Remove from oven and allow to cool to room temperature.
2. Meanwhile, make the vinaigrette. Mix vinaigrette ingredients with a whisk. Taste to adjust seasoning.
3. After the squash has cooled, place the salad ingredients in a large bowl. Mix in the squash. Drizzle with the vinaigrette. Serve immediately.
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By Joan Casanova, Bonnie Plants,
Photographs courtesy of Bonnie Plants, Inc.
Shorter days and cooler temperatures mean gardeners everywhere can flex their green thumb to squeeze every last moment out of the growing season. The experts at Bonnie Plants offer some fall gardening tips.
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