What do you do when you can’t bring yourself to buy lettuce in the middle of winter but need a salad? Hit the pantry and make a roasted winter salad. Same great effect as a green salad but with so many more complex flavors and textures: Roasted butternut squash and sweet pears, on a bed of shredded carrots, slivers of red onion and chard, chunks of feta cheese finished with maple toasted almonds and a drizzle of maple mustard balsamic dressing. This is a great solution to a winter hankering for a cold veggie salad.
Start by slicing:
1/2 a butternut squash into 3/4″ thick slices (skin on)
quarter 2 pears
lay squash and pear up on a cookie sheet, drizzle with olive oil and fresh lemon juice, S+P and roast at 400 for about 40 minutes, or until lightly golden brown, allow to cool completely before assembling salad.
In a salad bowl combine the following:
2 shredded carrots
1/3 of a red onion finely sliced
2 leafy chard greens finely sliced
slice up cooled roasted veggies
Top with crumbled feta (about 2/3 cup)
quickly toast 1/2 cup almonds in a hot pan and a drizzle of oil along with sea salt until golden toasted then add a drizzle of maple syrup remove from heat and continue to toss for a few minutes, set aside to cool)
1 part fresh lemon juice
1 part balsamic vinegar
1 tbsp grainy homemade mustard
1 tsp each garlic and ginger minced
and 2 parts olive oil
Serve and enjoy!