Scott Boggs serves this salad with the rich, salty Toussaint cheese but it is equally delicious with Parmigiano-Reggiano or with soft, milky burrata, a type of cream-filled fresh mozzarella.
Slideshow:Fantastic Roasted Vegetables
2 pounds thin-skinned winter squash, such as acorn, buttercup or
kabocha—washed well, halved lengthwise, seeded and sliced crosswise 3/4
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped marjoram
1/2 teaspoon finely chopped thyme
Freshly ground black pepper
2 tablespoons maple sugar (See Note)
2 tablespoons red wine vinegar
1 small shallot, minced
10 ounces bitter salad greens, such as baby arugula, frisée and Belgian
endive (about 16 cups)
Shaved hard cheese, such as Toussaint or Parmigiano-Reggiano, for serving
How to Make It
Preheat the oven to 375°. On a rimmed baking sheet, toss the squash wedges with 2 tablespoons of the olive oil and the parsley, marjoram and thyme. Season with salt and pepper and spread the squash in a single layer. Roast for 20 to 25 minutes, turning once, until just softened. Sprinkle 1 tablespoon of the maple sugar over the squash and roast for 15 minutes longer, until the sugar just starts to caramelize. Flip the squash, sprinkle with the remaining 1 tablespoon of maple sugar and roast for 15 minutes longer, until the pieces are tender and golden. Let cool.
In a large bowl, whisk the vinegar with the shallot and remaining 1/4 cup of olive oil. Add the greens, toss to coat and season with salt and pepper. Transfer the greens to plates or a platter and arrange the squash on top. Shave hard cheese over the salad and serve.
Granulated maple sugar, which is made from reduced maple syrup, is available at specialty food stores or online at crownmaple.com. Toussaint cheese is available from sproutcreekfarm.org.
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