Butternut Squash & Shiitake Salad
One of my favorite salads ever (and one that I requested for my wedding) combines just a few simple ingredients. The good thing is you can do the steps in any order--they don’t have to be hot to taste great together.
1 head Butter Lettuce
Wash and chop into salad-sized pieces
1 cup Roasted Butternut Squash
Turn the oven to 400 and prepare the squash by peeling it, scooping out the seeds and chopping into small cubes. Toss onto a foil-lined pan with 2 tbsp Olive Oil, and Salt, Pepper and Garlic to taste (or save a step and add Garlic Salt!).
Cook for 25-30 minutes, flipping halfway through, until tender. Set aside.
1 cup Sauteed Shiitakes
Remove the stems and wipe them down (or rinse, depending on your preference). Heat a small saute pan on medium-high, and when hot, add 1 tbsp of Olive Oil. Saute, stirring regularly until they’re crisp and slightly caramelized. Set aside.
Now for the toppings!
1 cup Goat Cheese, crumbled
A handful of Pepitas (Shelled Pumpkin Seeds)
Salt & Pepper, to taste
Lemon Vinaigrette, to taste
It’s the best savory salad for a winter’s night. And you’ll probably end up with more dressing than you need, so just stash it away in a mason jar for future salad cravings!
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