Hi! Still in Chicago here. I just came back from a run along the water. And I ate at a great restaurant — MK — last night.
Yep, knew you’d be jealous.
In any case, here’s a warm salad that I made for the family at Easter. I know, I know — it’s not really warm salad season. But it is BBQ season and this salad makes pork tenderloin sing. So there.
It’s also fantastic with turkey so bookmark this recipe for Thanksgiving and I’ll take that day off.
Warm Squash Salad With Mint
(Adapted from Williams-Sonoma Cookbook Cooking for Friends: Fresh Ways to Entertain With Style, by Alison Attenborough & Jamie Kimm. A note about this cookbook: I use it all the time. I keep this at my bedside table so I can flip through it before bed.)
- 2 small butternut squash
- 1/2 cup of extra-virgin olive oil
- 1/4 cup of red wine vinegar
- 1 small red onion, thinly sliced
- 1 tsp minced fresh oregano
- 1 garlic clove, thinly sliced
- 1/2 tsp of red pepper flakes
- 1/4 cup of mint leaves
Preheat oven to 400 F. Peel squash then cut into cubes.
Lightly oil 2 rimmed baking sheets. Arrange squash in a single layer on sheets and brush on both sides with 1/4 cup of olive oil. Sprinkle with sale and pepper. Roast, turning once, until just tender, about 30 minutes.
Meanwhile, make a dressing. In a small bowl, whisk together 1/4 cup of olive oil, vinegar, onion, oregano, garlic and red pepper flakes. Season to taste with salt and pepper.
Transfer squash to a platter. Pour dressing over top and let stand until flavours have blended, about 20 minutes. Garnish with mint and serve at once.
Happy Thanksgiving! Or, happy random spring BBQ night!