Roasting vegetables changes their flavor profile from mild to marvelous because it concentrates their natural sugars, and tossing them on top of a bed of greens can create one of the most amazing meals you’ve eaten in a while. Vegetable salads are hardier than traditional summer salads, making it the perfect time to start enjoying the new seasons bounty of vegetables.
Butternut Squash is probably the most familiar in the squash family, but Delicata Squash has a unique taste and you can cook it with the skin on. Slicing Delicata is also not so difficult to do because it’s a bit more tender, making it easier to glide your knife right through its skin. This striped yellow squash crisps up in the oven is a short amount of time, while still keeping its magnificent color. It brightens a bowl of dark peppery greens brilliantly.
Roasted beets are always a favorite, but when tossed with roasted squash, arugula and feta cheese you have a forkful of delicious fun. This salad is super satisfying, you can eat it as a meal, but it’s also nice with some roasted chicken, or fish.
5 small beets, washed and trimmed
1 Delicata squash, sliced in half and seeded
4 cups baby arugula
1/3 cup feta cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon agave nectar
1/2 teaspoon dried oregano
pinch of salt & pepper + more for roasting
1/3 cup olive oil+ more for roasting
- Preheat oven to 400 degrees. Wrap beets in foil and place in oven to roast for 45 minutes. Slice squash and place on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven to roast for 20-25 minutes, or until edges are golden brown. Remove vegetables and let cool. Remove skin from beets and slice into quarters.
- In a jar with fitted lid, add vinaigrette ingredients – shake until combined. Place arugula in a bowl and drizzle with half of vinaigrette, toss. Place arugula on platter and top with beets and squash.
- Sprinkle feta on top of salad and drizzle with a little more vinaigrette. Enjoy!