Market Recipe Blog: Autumn Squash Salad

Autumn Squash Salad

Salads do not have to be boring, or as one of my friends call it, “crunchy water”; nobody likes a plate of crunchy water! Fall is here, so this means squash of all colours, sizes, tastes, and textures are available at the market… and what better way to enjoy their sweet flavour than to feature it front and center in an autumn salad?

Recipe

• ½ small kabocha, kuri or hubbard squash, sliced
• Oil, salt & pepper for roasting
• 3 big handfuls of mixed greens
• 1 apple, finely sliced
• About ½ cup finely sliced red cabbage

• Juice of ½ a lemon
• 2 tbsp olive oil
• 2 tsp honey or maple syrup
• 1 tbsp Dijon mustard
• ½ shallot, finely minced
• A pinch each of sea salt and black pepper

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Toss sliced kabocha squash in a drizzle of oil and a dash of salt and pepper. Arrange in a single layer on prepared baking sheet and roast for 30 minutes, or until browned and easily pierced with a fork.
2. To make the dressing, add all dressing ingredients into a small jar and shake to combine.
3. To assemble, toss mixed greens with red cabbage, sliced apples, roasted squash, and dressing to taste. Garnish with crumbled pieces of oat crackers.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.