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Roasted squash salad

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Roasted squash salad

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 1 acorn squash

  • 200 g shiitake mushrooms

  • 2 tbsp olive oil

  • 4 cups arugula

  • shaved parmesan, to garnish

Dressing

  • 3 tbsp olive oil

  • 3 tbsp sherry vinegar

  • 2 tbsp maple syrup

  • 1 tsp Dijon mustard

  • 1/2 tsp salt

Instructions

  • PREHEAT oven to 400F.

  • MICROWAVE acorn squash on high for 4 min.

  • CUT into 1/2-in. slices, crosswise, then cut slices into quarters. Remove and discard seeds.

  • TOSS squash and shiitake mushrooms, stems removed, with 2 tbsp olive oil on a foil-lined baking sheet. Spread out in a single layer. Bake until tender, 15 to 20 min.

  • WHISK 3 tbsp olive oil and sherry vinegar with maple syrup, Dijon and salt in a large bowl. Add arugula and roasted vegetables. Top with shaved parmesan.

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