I’ve decided after close to an hour that I don’t have much to say about this salad, except that it’s tasty, and I’ll be making it again.
My backyard greens have long since frozen solid, and I’m back to buying bins of the stuff, which mostly tend to sit in wait and go slimy in the fridge, not only because I’ve been away a lot but because I’m less inspired to eat a salad than usual. Comes with the snow, I guess – I’d rather be scooping up baked Brie with a crusty baguette.
I came home today and turned the oven on to warm the house up, and decided that if I roasted some winter veggies, I would eat them. And after the past few weeks, I could do with filling up on veggies. Turns out a butternut squash makes as fab a salad as a roasted beet – had I had goat cheese, I would have used it, but big curls of sharp Parm did the trick. Add a sweet, vinegary dressing and crunchy walnuts and you have a winner. I love that the roasted squash is still warm, and that a salad can be warm, and more interesting to eat than a pureed soup.