Roasted Winter Veggie Salad

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

1. Preheat oven to 425 °F.
2. Peel and seed the squash before chopping it along with the potatoes into 1 1/2-inch pieces.
3. In a large bowl, toss squash, potatoes, garlic, olive oil, cumin, and a pinch of salt together.
4. Evenly spread the vegetables on a baking sheet and bake for 25–30 minutes.
5. In the meantime, whisk together the dressing ingredients.
6. When vegetables are fork-tender and have cooled for a few minutes, place in a large bowl.
7. 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.