Roasted Winter Veggie Salad

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butternut-squash-cubed1Recipe by Rebecca Dienner for The FruitGuys

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

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


  • 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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