I always find it interesting that we associate hardy salads with the heat of summer, when in fact, greens are best in the cooler fall and spring months. The combination of greens and winter squash is really fun for me. As such, this winter squash salad is perfect and has everything I want in a cold weather lunch.
Winter squash salad
This is one of the winter squash salad recipes I did it while I was campingUsing two ingredients I’ve already prepared: Roasted Red Curry Pumpkin and Black Pepper Walnuts. I like to plan meals around these parts because it makes the prep a little easier and the cooking a little faster.
The squash in this recipe can easily be replaced with other winter squashes, pumpkins or roasted sweet potatoes. I like the earthy, slightly sweet addition of these vegetables paired with the dough, but there are options!
Black pepper walnuts
One of my favorite ways to add texture and flavor to a salad is to toast some nuts or seeds and toss them in with the salad. These black pepper walnuts are as simple as you can go, but they are big on flavor. Also, you’ll notice that I added the black pepper after roasting – this helps to accentuate the flavor and reduce the chance of burnt spices.
Black pepper walnuts
- 1 Cup (120 G) Pieces of raw nuts
- 2 A spoonful of soup Maple syrup
- 4 Tea spoons Neutral oil
- 1 Tea spoon Kosher salt
- 2 Tea spoons Black pepper
Roasted squash
- 1 Medium 2 pounds thin-skinned winter squash (such as red curry, kabocha or delitata)
- 2 A spoonful of soup olive oil
- 1 Tea spoon Kosher salt
Dill-walnut dressing
- 1/2 Cup (12 G) Easily packaged chopped dill
- 3 A spoonful of soup olive oil
- 1 A spoonful of soup Rice vinegar
- 1 Tea spoon Sugar
- ½ Tea spoon Kosher salt
Salad
- 1 A large butter lettuce or approximately 8 handfuls of loose lettuce leaves
- ½ Cup Grilled parmesan (to serve)
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To make walnuts; Preheat oven to 325˚F. On a small sheet tray, combine the walnut pieces with the maple syrup, oil and salt. To taste, then put it in the oven. Roast for 15 minutes until the walnuts are slightly dark in color and fragrant. Remove from the oven and set the oven to 425˚F.
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To cook the pumpkin: Cut off the stem and bottom of the squash, halve and scoop out the seeds, cut into 1 inch thick slices. Place on a baking tray and toss with olive oil and kosher salt. Place each cut side down on the tray.
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Bake at 425˚F for 15 minutes. Remove from the oven, turn the circles and return to the oven for another 5 to 10 minutes. The squash should be soft but not fall apart, and have a nice brown color. Let cool, then cut into bite-sized pieces.
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Assemble the salad; Place the black peppercorns on a cutting board and finely chop until most of the nuts are in small pieces. Place ¾ of the almonds in a large bowl, then add dill, olive oil, rice vinegar, sugar and salt. Shake to mix, then add the squash, cover.
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Peel the walnuts, then roughly chop them. Add to the bowl with the chopped dill. Add olive oil, vinegar, sugar and salt, mix. Cut the squash into roughly bite-sized pieces and add to the bowl with the dressing, covering.
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Finally, add the salad with half of the parmesan. Toss until the salad is well mixed and the salad is coated with the dill-walnut mixture. Taste and adjust the flavor as desired.
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Divide the salad among four bowls and finish with the remaining walnuts and Parmesan before serving.
You can roast the walnuts with the squash but the nuts cook quickly – I usually set a timer for a few minutes and check often so they don’t burn.
