Not Your Average Winter Salad

Serves 2

While it may seem that there isn’t a lot of seasonal produce to use at this time of year, playing around with new combinations and preparations can give winter veggies a fresh feel. This salad is a fun change from your typical winter salad. The clean, bright flavors of this salad allow you to taste every ingredient. Each element is balanced by another; the roasted squash by the oranges, the pickled shallots by the goat cheese, the sharp arugula by the dates. The end result is like a painting where color, light and contrast create a beautiful work of art.

Ingredients

1 delicata or ½ a kabocha squash

½ tsp cured sumac (optional)

¼ cup plucked mint

¼ cup plucked parsley

2 handfuls arugula 

2 dates, cut into slivers 

2 oranges, cut into wheels

Goat cheese, crumbled

Toasted almonds, chopped or crushed

Lemon zest 

Olive oil

Salt

For the Dressing:

1 small shallot, sliced into rings

2 tbsp olive oil

1 ½ tbsp sherry vinegar 

¼ tsp salt

½ tsp honey 

Zest of ½ an orange

Black pepper

Preheat oven 400º

Slice squash lengthwise, scoop out seeds and slice into half moons, then toss with olive oil, cured sumac (if using), and a pinch of salt on a baking sheet and cook for 18 minutes. The squash should be tender and the bottoms should be brown and caramelized

While the squash is roasting, start your dressing by combining the sliced shallots, sherry vinegar, and a pinch of salt and let sit for 3-5 minutes

Then whisk in the olive oil, honey, orange zest, and a few cracks of black pepper

Toss together roasted squash, orange slices, mint, parsley, dates, arugula, and ½ the dressing, adding more dressing as needed

To serve, plate salad and garnish with goat cheese, almonds, and lemon zest