Roasted Squash Salad with Avocado

Holy Pumpkin Spice, America.

Seriously, it’s as though pumpkin spice exploded over here. Coming from a place where pumpkin spice is definitely not a thing (and most people, including my husband, do not like cinnamon), it’s kind of funny to see just how many brands can find a way to insert this seasonal flavor into their products (coffee, popcorn, chocolate, candy, yogurt, smoothies… the list goes on and on).

I love pumpkin (and winter squash in general), but I tend to cook it in a more savory style, both because of the Country Boy’s aforementioned cinnamon aversion and because I really prefer savory dishes over sweet ones (though I do love pumpkin pie).

I’ve been receiving a lot of Hungarian blue squash from my ruche farmer of late, and this is one of my favorite ways to serve it.

IMG_3344

The thinner you cut the squash, the more chip-like it becomes in the oven; I like to keep the pieces a little bit on the thicker side because I love getting a little bit of chew, too. It’s a great salad for using up leftover veg as well: I’ve been known to throw in leftover raw green beans, chopped carrots, bell pepper… pretty much whatever I’ve got languishing in the crisper.

Roasted Squash Salad with Avocado (serves 2)

1/4 Hungarian blue squash
1 teaspoon olive oil
salt

3 tablespoons olive oil
2 tablespoons cider vinegar
salt and pepper
2 cups kale, torn
1 cup mixed greens (I usually use spring mix or a combo of spring mix and cole slaw mix, depending on what I have in the fridge, plus whatever odds and ends I have hanging around)
1 red onion, thinly sliced
1 avocado, thinly sliced

1/2 bunch cilantro, torn (optional)

Preheat the oven to 400 degrees. Peel the squash and slice it into slices about 1/4 inch thick. Toss with olive oil and salt, and arrange in one even layer on a baking sheet. Roast for 20 minutes, or until golden brown and tender.

Meanwhile, combine the olive oil and the vinegar in a bowl. Season with salt and pepper. Add the kale and massage in the dressing. Allow to sit until the squash is cooked.

Once you have removed the squash from the oven, add the mixed spring greens and red onion to the bowl and toss to combine. Add the avocado to the salad, and top with the squash. Sprinkle with cilantro, if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *