Winter Salad with Banana Squash

Winter Salad with Banana Squash
Staff Writer
Warm Winter Salad with Roasted Banana Squash and New Potatoes
Karina Allrich

Warm Winter Salad with Roasted Banana Squash and New Potatoes

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.

4
Servings
70
Calories Per Serving
Deliver Ingredients

Notes

*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.

Ingredients

  • 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

Directions

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.**

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
6g
25%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
24mg
2%
Choline, total
1mg
0%
Folate, total
3µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
3mg
1%
Phosphorus, P
3mg
0%
Sodium, Na
1mg
0%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.