This is the best salad I have had in a long, long time (made by my own hand). Everything just meshes incredibly beautifully and perfectly and what makes me most happy is that I did not even really plan to make this salad this way, it just came together.
You will need:
a bunch of rocket or arugula, preferably some green with a little kick or bitterness
1 small or 1/2 big kabocha squash, otherwise known as Japanese pumpkin
feta cheese
cherry tomatoes
olives (if desired)
a few sprigs of thyme or a dash if using dried thyme
a few leaves of rosemary or a dash if using dried thyme
brown sugar
salt and pepper
I mean, look at that ingredients list - am I worse than an Italian grandma or what? I obviously do not measure anything when I cook - and making salad can hardly be counted as cooking anyway.
Wash the squash thoroughly, scoop out the seeds, chop into 1 inch squares (or slightly bigger or slightly smaller depending on your preferences). Toss in olive oil, brown sugar, thyme, rosemary, salt and pepper. Plop the cubed squash onto a baking sheet.
Wash the tomatoes, halve. Plop the tomatoes onto a baking sheet.
Roast both the squash and the tomatoes in the oven at 400 F for about 10-15 minutes. The squash takes less time than you would expect. I was really surprised because I expected it to take a while, and nearly burned it all. The tomatoes will take a while longer, depending on how close to "sundried" you like your tomatoes.
While the squash is baking, wash the lettuce, dry with a salad spinner (invaluable kitchen tool, definitely in my top 10), chill.
Chop up the feta cheese (it will likely have come in a big block).
Once the tomatoes and squash have cooled, toss into the rocket along with the olives and feta. Toss everything with your choice lemon or balsamic vinaigrette. I dare you to try, just try, not to finish this in one setting!
You will need:
a bunch of rocket or arugula, preferably some green with a little kick or bitterness
1 small or 1/2 big kabocha squash, otherwise known as Japanese pumpkin
feta cheese
cherry tomatoes
olives (if desired)
a few sprigs of thyme or a dash if using dried thyme
a few leaves of rosemary or a dash if using dried thyme
brown sugar
salt and pepper
I mean, look at that ingredients list - am I worse than an Italian grandma or what? I obviously do not measure anything when I cook - and making salad can hardly be counted as cooking anyway.
Wash the squash thoroughly, scoop out the seeds, chop into 1 inch squares (or slightly bigger or slightly smaller depending on your preferences). Toss in olive oil, brown sugar, thyme, rosemary, salt and pepper. Plop the cubed squash onto a baking sheet.
Wash the tomatoes, halve. Plop the tomatoes onto a baking sheet.
Roast both the squash and the tomatoes in the oven at 400 F for about 10-15 minutes. The squash takes less time than you would expect. I was really surprised because I expected it to take a while, and nearly burned it all. The tomatoes will take a while longer, depending on how close to "sundried" you like your tomatoes.
While the squash is baking, wash the lettuce, dry with a salad spinner (invaluable kitchen tool, definitely in my top 10), chill.
Chop up the feta cheese (it will likely have come in a big block).
Once the tomatoes and squash have cooled, toss into the rocket along with the olives and feta. Toss everything with your choice lemon or balsamic vinaigrette. I dare you to try, just try, not to finish this in one setting!
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