Project Description

Squash, apple and a hint of honey – this apple cider and honey dressing pairs beautifully with the roasted squash and makes a gorgeous and tasty salad that can be enjoyed year round. We love it with any kind of pasta and even pizza cooked on the grill. Roast the squash slices and prepare the dressing ahead of time to enable you to quickly pull this together before a meal for that perfect side salad.

Ingredients:

Salad Ingredients

• 1 Pepper Squash, deseeded, cut into 1/2 inch slices and peeled
• Olive oil, kosher salt, ground pepper and chili flakes
• Fresh mixed greens
• Shaved Parmesan cheese

Dressing Ingredients

• 1/3 cup apple cider vinegar
• 1/4 cup honey (preferably a blossom honey)
• 1 tbsp. white balsamic vinegar
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 4 grinds of pepper
• 1/2 cup olive oil

Here's a tip on preparing the dressing...

Don't cook the garlic in your vinegar mixture!

The acidity of the apple cider vinegar will turn the garlic a brilliant blue-green in colour if you add the garlic when cooking the vinegar/honey mixture. There’s nothing wrong with it but it definitely looks funny!

Difficulty: Easy

Prep Time: 15 min

Bake Time: 20 min

Lead Time: N/A

Freezer Friendly: No

Leftover Alert: N/A

  1. Preheat oven to 350 F Bake. Line a baking sheet with parchment paper. Bunch the squash slices on the pan, drizzle with the olive oil and toss to coat. Sprinkle with kosher salt, pepper, and red pepper flakes. Bake for 25 min. Set aside to cool.
  2. While the squash is baking prepare the salad dressing. Combine the vinegars, honey, salt and pepper in a small saucepan and mix well. Place the garlic and olive oil in a separate bowl or dressing container to allow the garlic to infuse the oil. Do not cook the garlic with the vinegar. The acidity will turn the the garlic a blue-green colour.
  3. Bring the vinegar and honey mixture to a soft boil and gently cook for 5 minutes to thicken slightly. Take off the heat to cool a little. Once cool, mix with the olive oil and minced garlic.
  4. Place the vinaigrette mix in a small container that can be sealed tightly. Shake well to mix. Set aside to completely cool.
  5. To assemble the salad, place some the mixed greens on a plate, top with 2-3 squash wedges and drizzle on the dressing. Top with 3-4 shavings of the Parmesan cheese.
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    Place the squash wedges in a pile on a parchment-lined baking sheet. Drizzle with olive oil, kosher salt, pepper and red pepper flakes and use your hands to mix and coat each wedge.

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    Separate the wedges and bake at 350 for 20 minutes. Use a fork to check if they are tender – it will depend on how thick the wedges are. If not soft in the thickest part then place back in the oven for a few more minutes.

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    The squash should be tender throughout. Leave them on the baking sheet to cool and till you are ready to put the salads together.

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    I like to serve this on a small side dish. Place the mixed greens on the plate and drizzle with the dressing. Top with 2-3 wedges of squash (it depends on how big you cut them), then a few shavings of Parmesan. Delish!

This recipe can easily be managed as a part of a weeknight meal option or for entertaining. The night before, cut up the squash and place in an air-tight container or baggie and  refrigerate. Prepare the dressing as well and leave it in an airtight container or dressing bottle on the counter. When you come home from work, preheat the oven to 350 F. Prepare the squash on the baking tray and bake. In the meantime prep the rest of your dinner along with side plates with a bed of mixed greens. When the rest of the meal is ready simple add the dressing to the greens and top with the squash and Parmesan. Voila – you have a fantastic salad side for your meal!

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