By Casa de Suna
Published Nov 13
Warm, roasted dumpling squash is undoubtedly the star of this hearty winter salad for its light, sweet flavor and delicious, edible skin.
Served alongside tangy Bartlett pears, tossed with a peppery dressing, and topped with walnuts, pecorino, and parsley, this salad will warm you from the inside out on winter’s chilliest days.
Shop This Article
How to Make It
Difficulty: Easy
Overall Time: 55 min
Prep Time: 25 min
Cook Time: 25 min + 5 min standing time
Serves: 4
INGREDIENTS
- 2 small sweet dumpling, carnival, or acorn squash, about 2.5 lbs (1.1 kg), halved lengthwise, seeds removed and cut into ½-inch slices
- ¼ cup olive oil, divided
- 2 tbsp very roughly chopped rosemary
- 1 ¼ tsp kosher salt, divided
- Freshly ground black pepper
- 1 tbsp apple cider vinegar
- 1 tsp grainy mustard
- 4 ripe Bartlett pears, halved, cored and sliced into eighths
- ¾ cup roughly chopped toasted walnuts
- ½ cup shaved Pecorino Bianco or Pecorino Romano
- ¼ cup roughly chopped parsley
INSTRUCTIONS
- Preheat oven to 425°F.
- Toss squash with 2 tbsp oil, rosemary, and 1 tsp salt on a large, rimmed baking sheet. Season with black pepper. Roast until tender and lightly browned, approximately 25 to 30 minutes. Let stand for 5 minutes.
- Meanwhile, whisk remaining 2 tbsp oil with vinegar, mustard, and remaining ¼ tsp salt in a small bowl. Season with black pepper.
- Layer squash with pears on a large platter. Drizzle with dressing. Top with walnuts, pecorino and parsley. Serve immediately.
