November 14th, 2024
Recipes
Roasted Squash and Crouton Salad
Valentina P
- Difficulty
•
- Time 30"
Roasted Squash and Crouton Salad! Delicata squash, mushrooms, torn bread, and pine nuts all roasted together on a sheet pan and then piled warm over arugula, hummus, and a simple lemon vinaigrette. Perfect for fall.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 2 medium delicata squash (about 1.5 pounds total, Note 1)
- 3/4 cup hummus (store-bought or homemade)
- 6 ounces shiitake mushrooms, sliced
- 2 big handfuls arugula (about 2.5 ounces)
- 3 handfuls crusty bread cubes (such as sourdough)
- 1/4 cup pine nuts
- 3 tablespoons olive oil For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoons lemon juice
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Rinse the squash and cut off the stem. Slice the squash in half horizontally and scoop out the inner seeds. Dice each squash half into 1 inch slices. Toss the sliced squash with 1 tablespoon of the oil and spread evenly on a baking sheet. Roast for 10 minutes.
- Step 3: Meanwhile, toss the sliced mushrooms and cubed bread with 2 tablespoons of the remaining olive oil and season with salt and pepper.
- Step 4: After the squash has roasted for 10 minutes, add the seasoned mushrooms and croutons to the baking sheet with the squash and stir everything together. Spread evenly and roast for 5 more minutes. Note: Use an extra baking sheet if everything can't fit on one sheet.
- Step 5: After the 5 minutes, sprinkle the pine nuts over the roasted vegetables and roast for another 5 minutes, or until the squash is tender and the pine nuts are toasted.
- Step 6: Stir together the dressing ingredients in a small bowl or jar. Dress the arugula lightly with some of the dressing and divide onto plates. Top each with the warm roasted vegetable mix and a dollop of the hummus on the side.
- Serve: Enjoy with the remaining dressing served on the side.
Recipe Notes
Note 1: No delicata squash? Try substituting with an equal weight amount of kabocha squash or butternut squash. Kabocha squash has an edible skin like delicata squash, whereas butternut squash will need to be peeled before roasting.
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Roasted Squash and Crouton Salad
PT30M 2 medium delicata squash (about 1.5 pounds total, Note 1) 3/4 cup hummus (store-bought or homemade) 6 ounces shiitake mushrooms, sliced 2 big handfuls arugula (about 2.5 ounces) 3 handfuls crusty bread cubes (such as sourdough) 1/4 cup pine nuts 3 tablespoons olive oil 3 tablespoons extra-virgin olive oil 1 tablespoons lemon juice salt and pepper, to taste Gluten Free Vegan 3 Servings
Ingredients:
