Hearty Harvest Salad
As fall begins in my Southern California locale — where the changes in seasons can sometimes seem imperceptible— I find myself looking for produce that reflects both the seasonality of my current location and the New England I left behind. This recipe, with its cruciferous vegetables and squash blossoms in green, orange, and yellow hues, makes me feel less homesick and more grateful for the thriving local food system in my new home. (Photo source: Olivia Leadbetter)
Ingredients
Roasted veggies
1/4 acorn squash, cut into 1/2-inch slices
1 bell pepper, sliced thin
2 scallion stalks, whole
1 handful (5-10 heads) Brussels sprouts, cut in quarters
1/2 head broccoli (use the buds and the stalk!)
1 handful squash blossoms
2 tablespoons olive oil
2 ounces goat cheese (optional)
Salt & pepper to taste
Salad greens
1 bunch kale, sliced thin (or swap in salad greens)
1/4 head small cabbage, sliced thin
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt & pepper to taste
Preparation
For the roasted veggies:
Preheat oven to 375 F.
On a baking sheet, lay out the squash, bell pepper, scallions, Brussels sprouts, broccoli, and squash blossoms. I like to stuff each squash blossom with a teaspoon of goat cheese, but this step is optional.
Coat veggies and stuffed blossoms with olive oil, and sprinkle with salt and pepper to taste.
Bake for approximately 30 min, or until vegetables and blossoms are tender and golden.
Once the roasted veggies are cool, mince the scallions and cube the squash, removing the skin.
For the salad greens:
Add 1 tablespoon apple cider vinegar to the greens and mix to combine.
Bringing it all together:
Combine the cooled roasted veggies with the salad greens and toss.
Zero-waste tips
Save the ends of your veggies, as well as any scraps, and freeze them. You can use them for making vegetable stock at a later date!
Recommended Pairings
Visit our Bookstore
