I feel a little sheepish offering this up as a recipe – most of the time you don’t need a recipe for a salad – but I still struggle with creative salad combinations, and so here it is. It’s getting to be the season for winter salads made with kale, Brussels sprouts and winter squash, and I particularly love roasted squash in just about anything – not least of all doused in something vinegary. And I love bowls filled with a jumble of tasty things, and having some cooked quinoa in the fridge to turn into lunch at my desk, and how brilliant pomegranate arils look scattered over just about everything. I’m having a wee panic that we’re a week (A WEEK) into November already, and am trying to resist calming my nerves with copious quantities of raisin toast.
Delicata has a thin skin you can eat, so there’s no need for peeling – you can swap in just about any squash, roasted by the slice or cubed and doused in oil, sprinkled with salt and pepper, then roasted until tender. You can do this while you’re making dinner – or for dinner, planning on leftovers to keep in the fridge for the next day’s lunch.