Roasted Squash Salad with Marinated Bean Dressing
6
- Prep Time20 mins
- Total Time35 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Crunchy seeds, warm squash and crisp arugula make this salad textural delight.
Marinated Beans
1/4 cup sherry vinegar
3 tbsp olive oil
2 tbsp maple syrup
1 tsp Dijon mustard
1 tbsp thyme leaves
1 small shallot, finely chopped
1 garlic clove, minced
1/4 tsp salt
1 398-mL can navy beans, drained, rinsed and patted dry
Salad
2 delicata squashes, about 500 g each
1 red onion, cut in 1-in. wedges
2 tbsp olive oil
1 tbsp maple syrup
1/2 tsp salt
1 142-g pkg baby arugula
1/4 cup unsalted raw pepitas
1/2 cup pomegranate seeds
Instructions
Position rack in centre of oven and preheat to 425F.
Beans: Whisk vinegar with 3 tbsp oil, 2 tbsp maple syrup, Dijon, thyme, shallot, garlic and 1/4 tsp salt in a medium bowl. Season with pepper. Stir in beans. Set aside for 20 min.
Salad: Meanwhile, trim ends off squashes, and then cut in half lengthwise. Using a spoon, scoop out and discard seeds. Cut squash halves into 3⁄4-in.-thick slices. Toss squash and onion with 2 tbsp oil, 1 tbsp maple syrup and 1⁄2 tsp salt on a large baking sheet until coated. Arrange in a single layer.
Roast until squash is golden-brown, about 10 min per side.
Divide arugula among plates. Top with warm squash and onion. Drizzle with beans and dressing. Sprinkle with pepitas and pomegranate seeds.
Kitchen tip
If you have some extra time, let the beans marinate longer for a more developed flavour.