I don’t post a lot of recipes, but you can bet if I do, it’s going to involve butternut squash. (See here, here, and here.)
A few years ago, I went to Meril for lunch with some work people, and I had this amazing salad. I think they called it a salad. I don’t know if I would call it a salad. But I’m not going to get into some weird argument about what makes a salad. Let’s just call it a bowl, okay?
Anyway, it was so delicious that I recreated it at home the very next day, posted about it on Instagram, and them promptly forgot about it.
A couple of days ago I suddenly remembered it, and I decided yesterday it was the perfect comfort food for a distressing, anxiety-filled day. And I wasn’t wrong.
Roasted Veggie and Other Stuff Salad or Bowl
There. That’s a descriptive name. Also catchy.
- Butternut squash (like, say, a medium one. The one I got was GINORMOUS and I only used about 2/3 of it.)
- Brussels sprouts (like, a pound, maybe? Or more? I wish I’d had more.)
- Olive oil, salt, pepper for roasting
- Chopped walnuts (maybe half a cup?)
- Blue cheese (just get a small chunk. a little goes a long way.)
- Green grapes (probably a cup or so would do. get those really nice firm seedless ones.)
- Steen’s Cane Vinaigrette (recipe here)
I recognize that if you don’t live in Louisiana, perhaps Steen’s Cane Vinegar isn’t as easy to procure as it was for me. I’ll bet if you used balsamic vinegar instead you’d be fine. The recipe makes two cups. I used about half in the salad, so you can make this delicious meal again next week!
- Look, I’m not going to tell you how to roast butternut squash and brussels sprouts. Cut the squash into 1″ cubes (or better yet, buy them already cut) and toss with olive oil and salt and pepper and roast at 400 for 45 minutes or so. Do the same with the sprouts, but cut them in half after you cut off the bit at the bottom, but I don’t know, maybe that’s optional, but I always cut it off. The sprouts definitely cook faster, I think they came out after 30 minutes? I dunno. Make sure they’re cooked through but not burned. I shouldn’t have to tell you this. (I put them on two cookie sheets but cooked them together.)
- Make the dressing while the roasting is happening.
- Toast the walnuts in a hot pan (just a few minutes, you don’t want to burn them!)
- Put the warm veggies in a big bowl, and top them with the dressing. Cover the bowl and let it all sit together for a while to soak up everything and cool off a bit.
- Throw in the walnuts whenever.
- Wait til everything is closer to room temp before you crumble the blue cheese over it. You don’t want it melting.
- Quarter the grapes and toss ’em in.
The end! I mean, it’s easy, but not quick, really. But soooo worth it. This would be a fabulous side for Thanksgiving.
Here’s the bowl I had for dinner last night. Tastes better than it looks, I promise!