Roasted Squash Salad with Bitter Greens and Cheese Recipe

Name: Roasted Squash Salad with Bitter Greens and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds thin-skinned winter squash, such as acorn, buttercup or kabochawashed well, halved lengthwise, seeded and sliced crosswise 3/4 inch thick; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 tablespoon finely chopped flat-leaf parsley; 1 teaspoon finely chopped marjoram; 1/2 teaspoon finely chopped thyme; Kosher salt; Freshly ground black pepper; 2 tablespoons maple sugar (See Note); 2 tablespoons red wine vinegar; 1 small shallot, minced; 10 ounces bitter salad greens, such as baby arugula, frisee and Belgian endive (about 16 cups); Shaved hard cheese, such as Toussaint or Parmigiano-Reggiano, for serving (See Note)

Servings: persons

2 pounds thin-skinned winter squash, such as acorn, buttercup or kabochawashed well, halved lengthwise, seeded and sliced crosswise 3/4 inch thick
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped marjoram
1/2 teaspoon finely chopped thyme
Kosher salt
Freshly ground black pepper
2 tablespoons maple sugar (See Note)
2 tablespoons red wine vinegar
1 small shallot, minced
10 ounces bitter salad greens, such as baby arugula, frisee and Belgian endive (about 16 cups)
Shaved hard cheese, such as Toussaint or Parmigiano-Reggiano, for serving (See Note)

1
Preheat the oven to 375.
2
On a rimmed baking sheet, toss the squash wedges with 2 tablespoons of the olive oil and the parsley, marjoram and thyme.
3
Season with salt and pepper and spread the squash in a single layer.
4
Roast for 20 to 25 minutes, turning once, until just softened.
5
Sprinkle 1 tablespoon of the maple sugar over the squash and roast for 15 minutes longer, until the sugar just starts to caramelize.
6
Flip the squash, sprinkle with the remaining 1 tablespoon of maple sugar and roast for 15 minutes longer, until the pieces are tender and golden.
7
Let cool.
8
In a large bowl, whisk the vinegar with the shallot and remaining 1/4 cup of olive oil.
9
Add the greens, toss to coat and season with salt and pepper.
10
Transfer the greens to plates or a platter and arrange the squash on top.
11
Shave hard cheese over the salad and serve.

1791

kcal

Calories

199

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds thin-skinned winter squash, such as acorn, buttercup or kabochawashed well, halved lengthwise, seeded and sliced crosswise 3/4 inch thick, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 tablespoon finely chopped flat-leaf parsley, 1 teaspoon finely chopped marjoram, and more.

Yes, Roasted Squash Salad with Bitter Greens and Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Squash Salad with Bitter Greens and Cheese

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