Roasted Winter Veggie Salad

butternut-squash-cubed1Recipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
1 medium-small winter squash (buttercup, acorn, butternut, kabocha, etc.), about 1/2–1 pound
4–6 medium-small potatoes, about 1 pound, well scrubbed (peels optional)
1 garlic clove, minced
1–2 tablespoons olive oil
1/2 teaspoon cumin
Salt to taste
1/8–1/4 cup onion, minced (more or less to taste)
12-ounce can garbanzo beans, drained (optional for added protein)
1/4 cup fresh herbs (parsley, basil, cilantro), minced
1/4 cup toasted nuts (almonds, hazelnuts, or pine nuts), chopped

Dressing
:
1 garlic clove, minced
1/4 cup olive oil
1 tablespoon grainy mustard
1 1/2 tablespoons sherry vinegar or red wine vinegar
Salt and pepper to taste

PREPARATION

  • Preheat oven to 425 °F.
  • Peel and seed the squash before chopping it along with the potatoes into 1 1/2-inch pieces.
  • In a large bowl, toss squash, potatoes, garlic, olive oil, cumin, and a pinch of salt together.
  • Evenly spread the vegetables on a baking sheet and bake for 25–30 minutes.
  • In the meantime, whisk together the dressing ingredients.
  • When vegetables are fork-tender and have cooled for a few minutes, place in a large bowl.
  • Add remaining ingredients, drizzle with desired amount of dressing, and toss well. Serve warm.

Serves 4–6 as a hearty side dish. Prep time, 15 minutes; cook time, 30 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.