© Michael Turek
Active Time
45 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 8

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

How to Make It

Step 1    

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.

Step 2    

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.

Chef's Notes

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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