End of Summer/Early Fall Salad

Makes four servings

Olive oil

1 delicata squash, seeds removed and sliced

4 medium carrots, peeled and sliced

4 shallots, peeled and sliced

4 cups salad greens

1 cup cherry tomatoes, halved

Kernels cut from two ears of steamed corn

1 cup feta cheese, crumbled

½ cup sliced almonds, toasted

Green Goddess Dressing, recipe follows

Preheat the oven to 375 degrees. Toss the squash, carrots and shallots with just enough olive oil to coat lightly, then spread out on a parchment-lined baking sheet. Use two sheets if the vegetables are crowded. Roast for twelve minutes, then stir and roast for ten more minutes. Remove from the oven and allow to cool. 

Meanwhile, spread the salad greens on a platter, and arrange all of the vegetables, cheese and almonds on top. 

Drizzle a bit of salad dressing over all, and serve the rest on the side. 

Green Goddess Dressing

Makes about 1 ½ cups

1 ripe avocado

½ cup extra virgin olive oil

Juice of 1 lemon

1 packed cup mixed fresh herbs (flat-leaf parsley, cilantro, dill, tarragon, etc.)

1 garlic clove, peeled

½ teaspoon salt

Black pepper

Water, for thinning

Combine the avocado, oil, lemon, herbs, garlic, salt and pepper in a blender. Turn the motor on and slowly pour in water – up to ⅓ cup, until the dressing is smooth and pourable. Dressing keeps refrigerated in an airtight container (a small glass jar works well) for three days. 

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