Roasted Squash Salad

Roasting intensifies and sweetens the flavor of many vegetables.  I find it preferable to boiling or steaming vegetables since some flavor can be lost through those methods.  This recipe benefits by the addition of fresh herbs.

Roasted Squash Salad


  • 2 pounds winter squash (such as acorn, buttercup, or kabocha)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon fresh marjoram, minced
  • 1/2 teaspoon fresh thyme, minced
  • kosher salt
  • fresh ground black pepper
  • 1 tablespoon maple syrup
  • 1 tablespoon coarse sugar
  • 2 tablespoon red wine vinegar
  • 1 shallot, minced
  • 10 ounces bitter greens (such as baby arugula, frisee, and/or endive)
  • hard cheese (such as Toussaint or Parmesan), shaved


Preheat oven to 375° F.

Wash squash well, then cut in half lengthwise.  Remove seeds and slice crosswise into 3/4-inch thick slices.

On a rimmed baking sheet, toss squash with 2 tablespoons of the olive oil, parsley, marjoram, and thyme.  Season with salt and pepper.  Spread in a single layer and roast just until softened, turning once, 20 to 25 minutes.

Sprinkle the squash with half the maple syrup and half the sugar.  Roast for 15 minutes.

Turn squash over, sprinkle with remaining syrup and sugar.  Roast 15 minutes.  By now the squash should be tender and golden in color.  Let cool.

In a large bowl, whisk together vinegar, shallot, and 1/4 cup oil.  Add greens and toss to coat.  Season with salt and pepper.

Arrange greens on a serving platter, top with squash, and garnish with shaved cheese.

Serves 4.

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