Winter Salad with Banana Squash
We found these tiny potatoes at the Santa Monica farmers market. Gold, red, and purple bites of root vegetable goodness. If you cannot find such petite potatoes, use the smallest gold, blue, and red potatoes you can find and cut them into halves or quarters to make them bite size. As for the squash, I used banana squash, but butternut or even acorn squash would also be delicious.
*Note: Size matters. Larger potatoes and cubes of squash will take longer to cook than their petite cousins, so test with a fork and keep an eye on them.
**Note: For those who enjoy cheese, add a sprinkle of fresh organic goat cheese or a shaving of Parmesan.
- 1 ½ -2 pounds tiny young potatoes or very small fingerlings
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon thyme
- Sea salt and freshly ground pepper, to taste
- 1 -1 ½ pounds banana or butternut squash, peeled, seeded, and cubed
- One 5-ounce mixed bag baby spinach and baby greens
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
Preheat the oven to 400 degrees.
If the potatoes are larger than bite size, slice them in half. Combine the potatoes, olive oil, garlic, and thyme. Season with salt and pepper, to taste. Stir the potatoes to distribute the olive oil and seasonings. Place in the oven and roast until tender but not quite done, about 15-20 minutes.
Stir the winter squash and potatoes together and make sure the squash is coated with the oil and seasonings. Place the roasting pan back into the hot oven and roast until the potatoes and squash are fork-tender and the squash is caramelized, about 15-20 minutes.* When the potatoes and squash are done, remove the pan from the oven and let cool on a rack.
Plate a mix of baby spinach and baby greens. Spoon the warm roasted squash and potatoes onto the greens. Dress lightly with a drizzle of your best extra-virgin olive oil and balsamic vinegar. Top with freshly ground pepper.**