Roasted Shallot, Squash, Grape and Green Bean Salad (adapted from Vegetarian Times Magazine)
Serves 4 (or 2 hungry people post-workout!)
6 oz green beans, trimmed
2-3 delicata squash chopped into half moons (you could also use 1 butternut squash)
4 large shallots, peeled and quartered
1 cup red grapes
1 large bunch (roughly 4 cups) greens of choice (watercress, arugula, etc.)
4 Tbs olive oil, divided
1 1/2 Tbs white whine vinegar
1 1/4 tsp finely chopped fresh (or dried) rosemary
1/2 tsp minced garlic
1 tsp stone ground (or dijon) mustard
Preheat oven to 425 degrees and coat a baking sheet with olive oil spray. Toss chopped squash and shallots in bowl with 1 1/2 Tbs of the olive oil and pepper. Place on baking sheet and roast for 10 minutes. Flip squash/shallots and then add trimmed green beans to baking sheet tossing to coat with olive oil. Roast for another 10-15 minutes until green beans begin to roast and become crisp-tender. Toss grapes onto baking sheet and roast for another 5 minutes.
Whisk together remaining 2 1/2 Tbs oil, vinegar, rosemary, garlic and mustard in bowl. Season with pepper and salt (if desired).
Divide greens among plates. Divide roasted veggies onto greens and drizzle with herbed olive oil (toss the remaining over remaining veggies for great leftovers or save for another salad). Top with sliced and toasted almonds (optional).
What are some of your favorite ways to enjoy local and seasonal produce?