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.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014

More recent articles:

Getting ready for the marathon should be half the fun
August 25, 2015
Food:
Simple lunch solutions for office kitchens
August 25, 2015
How to stay loose on the job
August 19, 2015
How to win the office potluck
August 10, 2015
The FruitGuys third Iron Chef competition a sizzling success
July 29, 2015
Food:
The joy of nut (and seed) butters
July 22, 2015
Save Sonoma County’s special apple, the Gravenstein
July 13, 2015
A good night’s sleep and how to get it
July 13, 2015

About Us

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.