Autumnal Salad

The aforementioned Progressive Party left me feeling a little worse for the wear. It was Sunday and I had a mountain of reading for the next night’s class. I needed something quick and healthy that did not require venturing outdoors.

Autumnal Salad

  • 1 Kabocha (or other sweet winter) squash
  • 1 tablespoon regular olive oil
  • 1 pinch cayenne pepper
  • 1/2 teaspoon cinnamon

Preheat oven to 400. Peel and seed the squash (reserving seeds) and chop into 1/2-inch cubes. Toss squash cubes with 1 tablespoon olive oil, salt and pepper in a large bowl. Pour into roasting pan and pop into oven. Toss rinsed seeds in same bowl along with cayenne and cinnamon. Pour into a small pan, cover loosely with foil, and pop in oven. Roast stirring occasionally until squash is cooked through and browning at the edges. Squash seeds should be toasted and/or have started to pop (hence the aluminum foil).

  • 2 tablespoons plain greek yogurt
  • 2 tablespoons honey vinegar (or white wine vinegar)
  • 2 tablespoons good quality olive oil
  • salt and pepper
  • 1 head red leaf lettuce
  • 2 small apples, chopped

Whisk the first four ingredients together, adding a little more vinegar or some honey as you see fit. Toss the lettuce with the squash, squash seeds, apples and dressing. If you want to be fancy about it, you can reserve some of the seeds to throw on top. 

Autumnal Salad

I made a similar version of this with baby winter greens and butternut squash for a dinner party a couple of weeks later. This time, I included half of a thinly-sliced red onion, which I left to marinate in the dressing until just before serving. It was a big hit.

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