Fall Squash Salad
This squash salad is as delicious as it is beautiful! A warmly spiced salad showcasing squash three ways. Roasted, pickled & a velvety puréed swirl. Seasoned with our warm Fall Spice Blend & drizzled in our Apple Vinaigrette, topped with roasted pumpkin seeds.
We love this salad for large or small gatherings, served on a platter, as an appetizer or a lightish lunch. We love the koginut squash featured in this dish, its sweet & nutty, with a hints of vanilla & citrus notes.
Ingredients
pickled squash
roasted squash
puréed squash
honey crisp apple thinly sliced(optional)
kale OR arugula Or a blend of both
roasted pumpkin seeds
Step 1: Preparing the squash
cut off the top & bottom
stand-up squash, cut down the centre lengthwise
scoop out the seeds
reserve 1/4 squash for julienned strips for pickling (set aside)
reserve the rest for roasting
TIP: hold tip of knife with kitchen towel when cutting the squash lengthwise
Step 2: Pickled squash
1 1/2 cups sugar
3/4 cup vinegar
1 lime juiced
1 1/2 TBSP salt
METHOD
bring above ingredients to a boil & dissolve solids
cut reserved squash into julienned strips or small cubes
pour hot pickling liquid over julienned squash, cover with cling film, set aside for one hour
TIP: refrigerate pickled squash for up to one month
TIP: add the pickled squash to other dishes such as roasted root vegetables, add to sandwiches. Use as a burger topping
Step 3: Roasted squash
pre-heat oven to 425°F
cut the remaining squash into wedges
lay squash wedges onto parchment lined sheet pan
drizzle with oil, sprinkle with Fall Spice Blend, salt & maple syrup
roast 20-30 minutes until golden brown
set aside roasted wedges, to build the salad
use the rest of the roasted squash for the squash puree
TIP: paring knife inserts into roasted squash easily when cooked through
TIP: roast squash a day ahead, refrigerate, reheat just prior to plating the salad or serve cold
Step 4: Squash Purée
2 TBSP water
2-3 TBSP lemon juice
honeynut squash wedges
6 oz mascarpone cheese
1/4 cup olive oil
1 tsp Fall Spice Blend
place water & lemon juice into the emersion blender container, add the squash, fall spice blend, gently pulse the blender to start incorporating the ingredients
add the mascarpone cheese, lemon juice & start blending
add 1/4 cup olive oil, blend until velvety smooth
TIP: run the blender until a velvety smooth consistency is achieved, add water if too thick
TIP: taste the purée add a splash of lemon juice to brighten, add a pinch of fall spice blend, add a splash of oil, flavour should be bright
TIP: a velvety smooth purée swirls easily into a smear
TIP: puree can be made ahead of time and frozen in 8oz containers, thaw in fridge. When ready to use, you will need to emulsify as the water will separate.
Step 5: Roasted pumpkin seeds
pre-heat oven to 325°F
1 cup pumpkin seeds
1 small egg white beaten
1-2 tsp Fall Spice Blend
toss pumpkin seeds with egg whites until all the seeds are covered
TIP: strain gently over a sieve to drain off excess whites
place seeds on parchment lined sheet pan, sprinkle liberally with Fall Spice blend
roast 10 minutes, with a fork break up seed clusters, continue roasting 5-10 minutes, until golden brown
TIP: the pumpkin seeds crisp up as they cool down
TIP: store in an air tight container up to a month (they wont last that long)
Step 6: Assembling the salad
washed greens (kale or arugula or a combination of both)
squash purée
thin apple slices optional
pickled squash
roasted squash
toasted pumpkin seeds
TO ASSEMBLE
into a work bowl toss kale with a little salt and massage leaves gently to soften for 10 minutes.
to the bowl of kale, add pickled squash, Apple Vinaigrette, toss, set aside
place a large spoonful of puree on plate, with back of spoon drag the purée around the rim
place squash wedges over the purée or cut into smaller pieces and toss with greens
place tossed greens over the squash wedges, sprinkle pumpkin seeds
The components to this salad can be made ahead
