Warm Zucchini and Winter Squash Salad

· arugula, cherries, pumpkin seeds, parmesan ·

September 20, 2015 9 Comments

Warm Zucchini and Winter Squash Salad | From the Land we Live on

I thought I was done with zucchini, but picking the final few zucs last week made me miss them already. We had a wild harvest, many kitchen experiments, and a newfound appreciation for the humble fruit.

Warm Zucchini and Winter Squash Salad | From the Land we Live onFor the days when summer spills over into fall and zucchini has the chance to briefly meet its winter cousin, I have a salad. It’s warm and cozy, quick to prepare, and is perfect for both cool summer evenings and warm fall afternoons.

I’m so excited for fall food, you guys! Stay tuned :)

Warm Zucchini and Winter Squash Salad | From the Land we Live on

Warm Zucchini and Winter Squash Salad | From the Land we Live on

Warm Zucchini and Winter Squash Salad

Yield: 2 - 4

Ingredients

  • ~1 lb zucchini or other summer squash (about 1 large)
  • ~1 lb butternut or other winter squash (about 1/2)
  • 2 packed cups of baby arugula leaves
  • 2 Tbsp. dried cherries
  • 1/4 cup pumpkin seeds
  • 1/4 cup grated Parmesan
  • olive oil + sea salt
  • Balsamic Dressing
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. grainy mustard
  • 2 tsp. liquid honey
  • a few pinches of salt

Instructions

  1. Preheat the oven to 400°F.
  2. Peel and halve the winter squash, scooping out the seeds + stringy bits on the inside.
  3. Chop zucchini and butternut squash into bite sized cubes.
  4. Toss them with a little bit of olive oil and a generous seasoning of salt.
  5. Arrange the squash on a parchment-lined baking sheet or in a baking dish on a single layer (no overlapping) and bake for 15 - 20 minutes, until soft and cooked through (don't overcook, as the pieces will break down in the salad, but some toasty bits are good too)
  6. While the squash is baking prepare the dressing and gently toast the pumpkin seeds in a small skillet. Whisk all the dressing ingredients until combined.
  7. Once the squash is done and still hot, toss it arugula, seeds, cherries, parmesan, and dressing. This should be done right away so that the arugula wilts and cheese melts. Taste, and add more salt and balsamic vinegar, if necessary.
  8. Serve warm and make just enough to eat right away - the leftovers are meh...
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fromthelandweliveon.com/warm-zucchini-and-winter-squash-salad/

9 Comments

  1. Reply

    Brianne

    September 21, 2015

    What a neat combination! I’m zucchinied out, for sure, but I’d give this a try! I’m excited for fall baking–apples and pumpkins, here I come!

    • Reply

      Sofia

      September 21, 2015

      Thanks, Brianne :) I think you can totally do something like this with apples and pumpkin….no need for the zucchini. Pumpkin vs. squash and some fresh crunchy apples….???

  2. Reply

    Julia (@Imagelicious)

    September 21, 2015

    The photos are amazing! Such beautiful shadows and colours!

    • Reply

      Sofia

      September 21, 2015

      Thanks so much, Julia :)

  3. Reply

    Thia

    October 20, 2015

    My gosh, your food looks lush and nourishing, and your photos are gorgeous!!
    More, please!!!

    • Reply

      Sofia

      October 21, 2015

      Aww…thanks :) More coming soon!

  4. Reply

    danielle is rooting the sun

    October 23, 2015

    good day to you sofia! i’m just discovering your blog, but instantly i am drawn close to you. it seems that you and i share a kin passion for growing and preparing food. your recipes are so incredibly thoughtful and inspired, as well your photography is the perfect compliment. i really adore it all! i will be following along. ♥

    • Reply

      Sofia

      October 23, 2015

      Thanks so much, Danielle :) For visiting and for the kind words! Can’t wait to check out your blog too!

LEAVE A COMMENT