Kabocha squash salad with pistachios, dill and caper vinaigrette
So its only been about three and a half years since I’ve posted on here. No time like the present to start up again.
I’ve made this with pistachios and pecans. I think it could also be good with pomegranate seeds. ANYWAYS enjoy as is or as you see fit.
Serves 4-6 as a side dish
Salad
1 small kabocha squash, cut in half, deseeded and thinly sliced (1/8”)
1.5 tablespoons olive oil
2 garlic cloves, thinly sliced
salt and pepper to taste
2 tablespoons red wine vinegar
2 teaspoons honey
4 big handfuls of arugula
1/4 cup toasted pistachios, chopped
1/4 cup (or more!) feta (optional)
dill to taste
Vinaigrette
1 tablespoon red wine vinegar
1 tablespoon lemon juice (~juice of half a lemon)
1 teaspoon dijon mustard
1 teaspoon honey
1/4 cup olive oil
1 heaping tablespoon chopped capers
1 tablespoon finely chopped dill
Preheat oven to 400F and line two baking trays with parchment
In a large bowl, toss kabocha squash with 1.5 tablespoons of olive oil, thinly sliced garlic and salt and pepper to taste. Arrange squash slices on the parchment lined baking sheets, making sure they are in one single layer.
In a small bowl combine 2 tablespoons red wine vinegar with 2 teaspoons honey. Set aside.
Bake squash for 25-30 mins until its cooked through and starting to caramelize.
While squash bakes, make viniagrette. Combine red wine vinegar, lemon juice, dijon and honey. Slowly whisk in olive oil until everything is mixed throughly. Stir in chopped capers and dill. Season with salt and pepper to taste.
When squash is done, drizzle over the reserved red wine vinegar and honey mixture and toss to coat.
Assemble salad …
On a large platter arrange half of the arugula in a single layer. Drizzle with vinaigrette. Top with half the squash and drizzle with more vinaigrette. Salt and pepper to taste. Repeat layers with the remaining arugula and squash. Top the whole thing with chopped pistachios, feta (if using) and some sprigs of dill.
ENJOY :)
