Roasted Winter Veggie Salad
- By Rebecca Dienner
- December 11, 2013
- Reading Time: 1 min.
Recipe 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 the 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.
Want farm-fresh fruit?
We've got you covered.Recent Articles
2024 Spring Fruit Guide
March 28, 2024
20+ B Corp Companies to Brighten Your Workday
March 23, 2024
5 Reasons Customers Love Our Office Snacks (In Their Words!)
March 22, 2024
What to Do With Leftover Fruit at Work
March 15, 2024
The FruitGuys 2023 Impact Report Is Here!
March 14, 2024