Hello intermittent food blog! It's been over a year - yeah, I haven't been that inspired about cooking for awhile. I was tasked with bringing a vegetable dish to Thanksgiving this year, and when I posted about this, the recipe was requested - so here you go!
I thought it would be good to bring something that could be served at room temperature and wouldn't interfere with any hot dish prep. I often do roasted brussels sprouts, but I've been kind of disappointed with those lately? They can easily get a bit too mushy if you're not serving them right away. So I thought a salad with some bright & contrasty flavors would be nice.
Quantities are extremely flexible here, and you know me - I don't measure anything!
While I was making this, I thought about everything it took to get these ingredients to me. I'm very worried about what mass deportations might look like if they actually happen with the next administration, so these were my thoughts that went along with this post:
I’m thankful for the people who grow, pick, process, inspect and transport our food - many of whom are immigrants. May their work which keeps us fed & nourished continue - or start - to be valued, and may we protect their humanity and safety.
- 1 butternut squash (peeled, de-seeded & cut into bite size pieces. You could use any type of winter squash, or sweet potatoes)
- spices to roast the squash (I used chili powder, coriander & cinnamon). Curry spices/cumin would also be good)
- red onion, finely sliced (I used about 1/4 of a regular size onion)
- 1 clamshell package baby arugula
- pomegranate seeds
- 1/2 cup pecans, roughly chopped
- feta cheese (optional)
Dressing (whisk these all together)
- 1/4 cup olive oil
- 3 Tbl apple cider vinegar
- 1-2 Tbl pomegranate molasses (you can easily leave this out if you don't have it, but it provides a wonderful sour and fruity flavor. Or, apple butter could be an interesting substitute)
- 1 Tbl dijon mustard
- 1 Tbl maple syrup
- salt & pepper
Roast the squash: preheat oven along with a sheet pan to 425. Toss the squash pieces with a little olive oil and spices of choice. Check after 15 minutes - mine only took about 20. Will depend on how big your pieces are and the type of squash. Cool to room temp.
Optional upgrades - quick pickle your red onion: Mix with a little bit of vinegar, water, salt & sugar. Toast pecans in a skillet if desired.
Make the salad with arugula, the roasted squash, red onion, pomegranate seeds & pecans. Add dressing, and feta cheese if desired.
For a main dish salad with more protein, roasted chickpeas would be a great addition.
