Roasted kohlrabi and chayote with feta and pistachios
Prep Time:
20 minutes
Cook Time:
1 hour
Servings:
Ingredients
  • 2 pound kohlrabi, peeled, cut into 1-inch pieces
  • 2 chayote squash, peeled, halved, pitted, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 3 to 4 tablespoon olive oil
  • 1/2 teaspoon each: salt, dried italian seasoning (or a combination of dried basil, oregano and thyme)
  • freshly ground pepper
  • several handfuls baby arugula or spinach
  • 1 cup crumbled feta or goat cheese
  • 1/4 to 1/3 cup chopped nuts, like pistachios
  • chopped fresh parsley and chives
Directions
  1. Heat oven to 400 degrees.
  2. Mix kohlrabi, chayote squash and onion on a large rimmed baking sheet in a single uncrowded layer. Drizzle with olive oil, then sprinkle with salt, Italian seasoning and pepper to taste. Mix well.
  3. Roast, stirring every 15 minutes, until vegetables are fork-tender and golden brown, 50 to 60 minutes.
  4. Taste and season again with salt. Stir in arugula or spinach. Spoon into a wide, deep serving bowl. Top with cheese and nuts. Sprinkle with the fresh herbs. Serve hot.