Warm Spinach Salad With Delicata Squash And Ricotta Salata
This delightful delicata squash salad is a burst of contrasting flavors and textures - sweet and creamy squash, crisp spinach, salty cheese, and crunchy almonds - all drizzled with a tangy sherry or red wine vinegar dressing. The warm roasted squash offers a comforting element to this nutritious dish, making it a perfect addition to any meal.
— Constant Cookbook
Ingredients
- 1 1/2 lb. Delicata squash
- 4 Tbs. olive oil
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 3 Tbs. sherry or red wine vinegar
- 8 oz. baby spinach leaves
- 4 oz. ricotta salata or feta cheese, crumbled
- 1/2 cup sliced almonds, toasted
Instructions
- Preheat an oven to 400°F.
- Rinse and dry the squash. Cut the squash in half lengthwise and remove the seeds, then cut the squash crosswise into half-moons 1/2 inch thick. In a 12-by-17-inch baking pan, toss the squash with 1 Tbs. of the olive oil, 1/4 tsp. of the salt and a few grindings of pepper. Bake until the squash is tender, about 20 minutes.
- In a large bowl, whisk together the vinegar and the remaining 1/4 tsp. salt. Add the squash, spinach, cheese and almonds.
- In a small fry pan over medium-high heat, warm the remaining 3 Tbs. olive oil. Carefully pour over the salad (the oil may splatter) and toss to coat and wilt the spinach evenly. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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