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Roasted Squash Salad Recipe


Ingredients
By Measure
For The Salad:

2 Cups Zucchini - 1 inch Pieces
2 Cups Yellow Squash - 1 inch Pieces
2 Cups Sweet Potatoes - 1 inch Pieces
1 Cup Walnuts - Toasted
3/4 Cup Goat Cheese
6 Cups Salad Greens
Salt and Pepper - To Taste

For The Vinaigrette:

2 Cups Basil Leaves
1/2 Cup Cider Vinegar
2 Garlic Cloves
1 Shallot - Chopped
2 tsp Sugar
1 Cup Oil
Salt and Pepper - To Taste

 
 
Preparation

For The Salad:
  1. Toss the zucchini, squash and sweet potatoes in a little oil and season with salt and pepper.
  2. Cook the zucchini and squash on one pan and the sweet potatoes on another because they have different cooking times.
  3. Roast in a 400 degree oven until done. About 10-12 minutes for the zucchini and squash and 20-22 minutes for the sweet potatoes. They should be done but still have texture.
  4. Set aside to cool and prepare the vinaigrette.

For The Vinaigrette:
  1. Add all the ingredients except the oil
  2. Puree in a blender then slowly drizzle in the oil until it thickens
  3. Season with salt and pepper

Assembly:
  1. Toss the cooled vegetables with the greens, walnuts, goat cheese and some of the vinaigrette
  2. Season with salt and pepper and serve immediately drizzled with a little more vinaigrette 
 


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