Roasted Summer Squash Salad

Share this post

Recipe by Non-Reactive Pan, clarosouthwick.com/blog

INGREDIENTS
1–2 cups summer squash of your choice, cut into 1-inch chunks
2 cups fresh spinach or salad greens, chopped or torn into bite-size pieces
1 fennel bulb, shaved; or 1 cup fresh basil, shredded
1–2 tablespoons onion or shallot, finely chopped (optional)
1–2 garlic cloves, minced (optional)
Olive oil
1–2 tablespoons red vinegar (depending on how tangy you like it)
Salt and pepper to taste

PREPARATION

  • Preheat oven to 425 °F, and place a rimmed baking sheet in to heat up at the same time.
  • Rinse all veggies well before prepping.
  • Put squash chunks in a bowl with garlic and/or onion (if using), pour over 2–3 tablespoons of olive oil, and mix to coat well.
  • Once the oven has preheated, carefully remove the baking sheet, gently spoon on the veggies and oil from the bowl, and sprinkle with a little salt and pepper.
  • Cook 15–20 minutes or until pieces are lightly browned and just softened.
  • After squash is cool, toss in a large bowl with spinach or salad greens and shaved fennel or basil, and drizzle with the desired amount of oil and vinegar.
  • Add more salt and pepper to taste.

Serves 2–3. Prep time, 10 minutes; cook time, 15–20 minutes.

Cook’s note: Recipe may be doubled. Serve alongside a frittata or a pizza.

Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

Food:
Tips for making your best latkes and applesauce ever
November 16, 2016
Ten ways to get your office into the holiday spirit
November 16, 2016
Food:
Brighten the season with homemade citrus gifts
November 15, 2016
Take advantage of the cold and enjoy a new winter sport
November 15, 2016
Food:
How to pick a peck of pumpkins (and other winter squashes)
October 26, 2016
Time to bring your workout out of the cold and into a gym
October 26, 2016
How to survive an open-office floor plan
October 26, 2016
Food:
Keeping history alive and edible
October 21, 2016
Keep your workouts outdoors this winter
September 28, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!