mache salad with feta cheese, roasted kabocha squash, toasted walnuts, in a walnut-citrus vinaigrette
Generally, I don't like to fuss over salads too much. I just like to get good stuff in a bowl, add some olive oil, a sprinkle of fleur de sel, and away I go.
But I've been into walnuts and walnut oil lately. I figured that some roasted squash would be good. And heck, yea, it was. It is especially good with some mache, which is becoming increasingly popular green and even easier to find. But any dark green will work in a pinch.
I won't give you specific amounts because, heaven forbid you might add a teaspoon less feta cheese, or an extra walnut or two. For shame.... I mean seriously, it's a salad. And it's just not worth getting that serious about specifics for everything, oh, except one very important thing - just make darn sure it tastes good.
mache, feta, roasted kabocha squash with toasted walnuts and a walnut vinaigrette
1 kabocha or butternut squash
extra virgin olive oil
Preheat the oven to 400 degrees Fahrenheit. Slice the squash into 1-inch strips, and remove the seeds. Place the squash strips on a cookie sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes, until the squash is fork tender. Let cool, and then remove the skin with a knife. Cut the squash into 1-2 inch chunks.
roasted kabocha squash
fresh lemons, 1 lemon for every 2 servings
walnut oil, or
Roughly chop a small handful of walnuts per serving. Toast walnuts briefly on the stove, and set them aside to cool. Squeeze the lemon juice into a glass measuring cup. Add twice the amount of walnut oil, and couple teaspoons of honey per serving. Whisk. In each serving bowl, add some mache, roasted squash, toasted walnuts, and crumble some feta cheese. Spoon over some of the citrus-walnut vinaigrette, sprinkle with salt and pepper, and enjoy!