Anyone else concerned that I went all summer without making a salad and now that it’s basically fall official, I’ve turned into a salad hoarder?
Don’t be alarmed, it happens every year, like clockwork. (Doesn’t make it any less weird.)
It’s one of the fun quirks of ME. My husband and child love it (hahahahahaha).
But guys, I can’t stand a boring salad. Like if you hand me a pile of iceburg, out-of-season tomatoes, and bland vinaigrette I will throw it at you. I will!! Consider yourself warned.
My favorite favorite salads are the non-lettuce kinds. Just piles of non-leafy veggies, nuts, cheese, and OF COURSE some bread for scooping it up. Swoon.
This roasted butternut squash and zucchini salad from the Falastin cookbook satisfies on all points. It starts with a bed of whipped feta (actually whipped feta, ricotta, AND Greek yogurt, but who’s counting) that is topped with roasted veggies dressed in a honey-cider vinaigrette, and then sprinkled with a dusting of spice, more feta, pistachios, and fresh herbs.
It’s my salad lovebird and it’s about to be yours too.
Pitas for scooping required AND recommended.
- ½ small butternut squash, sliced lengthwise, seeds scooped out and cut into ¾-inch slices
- 2½ tbsp olive oil
- salt and black pepper, to taste
- 1 lb zucchini, cut into 8 slices
- 1 tbsp honey
- 2 garlic cloves, grated
- 1 tbsp cider vinegar
- 1 cup ricotta
- 3 tbsp Greek yogurt
- 3.5 oz feta, roughly crumbled
- 1.5 tbsp lemon juice
- ⅓ cup pistachios, toasted and chopped
- 1 tsp ground coriander
- ¾ tsp aleppo chile flakes
- ¼ cup mint leaves
- Heat oven to 475F. Line two baking sheets with parchment paper. Set aside.
- Combine the butternut squash, 1.5 tbsp olive oil, ¾ tsp salt, and black pepper in a large bowl. Toss to combine. Spread on one of the prepared baking sheets in a single layer. Roast for 25 minutes, turning the squash slices over halfway through. Remove from the oven and let cool slightly.
- Meanwhile, heat a grill pan over high heat and grease with olive oil. Combine the zucchini, remaining tbsp of olive oil, ½ tsp salt, and black pepper in a large bowl. Toss to combine. Once the grill pan is hot, add the zucchini to the pan and cook for 3 minutes or until there are grill marks on all sides. Transfer to the second prepared baking sheet and bake for 5 minutes.
- Whisk together the honey, half of the garlic, the vinegar, and ⅛ tsp salt in a large bowl. Add the cooked squash and zucchini and stir gently to coat in the dressing.
- In a separate bowl, combine the ricotta, yogurt, 2.25 oz feta, the lemon juice, the remaining garlic, ⅛ tsp salt, and black pepper. Mix with a whisk until smooth. Spread the feta mixture on a large serving platter. Top with the zucchini and squash. Sprinkle with the remaining feta crumbles, the pistachios, coriander, chile flakes, and mint leaves. Serve immediately.