Winter Salad With Banana Squash
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 ½ -2 pounds tiny young potatoes or very small fingerlings
  • 2 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon thyme
  • sea salt and freshly ground pepper, to taste
  • 1 -1 ½ pounds banana or butternut squash, peeled, seeded, and cubed
  • one 5-ounce mixed bag baby spinach and baby greens
  • extra-virgin olive oil, for drizzling
  • balsamic vinegar, for drizzling
Directions
  1. Preheat the oven to 400 degrees.
  2. If the potatoes are larger than bite size, slice them in half. Combine the potatoes, olive oil, garlic, and thyme. Season with salt and pepper, to taste. Stir the potatoes to distribute the olive oil and seasonings. Place in the oven and roast until tender but not quite done, about 15-20 minutes.
  3. Stir the winter squash and potatoes together and make sure the squash is coated with the oil and seasonings. Place the roasting pan back into the hot oven and roast until the potatoes and squash are fork-tender and the squash is caramelized, about 15-20 minutes.* When the potatoes and squash are done, remove the pan from the oven and let cool on a rack.
  4. Plate a mix of baby spinach and baby greens. Spoon the warm roasted squash and potatoes onto the greens. Dress lightly with a drizzle of your best extra-virgin olive oil and balsamic vinegar. Top with freshly ground pepper.