Roasted Squash and Red Onion Salad
Yep, we’re having a heat wave. Day and after day of sunny goodness, making us want to kick off our shoes and go splashing in the ocean blue. Still, if you’ve poked your head out the door in the evening (to take a gander at the moon perhaps) you’ll notice that the nights are starting to cool down. For cooler weather we say, Yeah! This means we can get our oven fired up again, and commence to making fall foods. Let’s celebrate the harvest season with a scrumptious dish from our Co-op Deli.
Roasted Squash and Red Onion Salad
2 1/2 cups red onion, halved then cut into wedges
2 pounds hard squash
2 tablespoons olive oil
2 teaspoons stone ground mustard
2 tablespoons red wine vinegar
2 cups spinach leaves
1/4 cup pumpkin seeds, roasted
1 teaspoon sea salt
1/4 teaspoon black pepper
Combine the onion, squash and 1 Tbsp. olive oil, sea salt, and black pepper, then roast on a baking sheet for 40 -60 minutes or until squash is soft, stirring every 20 minutes. Allow to cool. Combine remaining olive oil, vinegar, and mustard. Mix with the cooled squash and onion. Add the pumpkin seeds and spinach. Toss lightly, making sure not to bruise the spinach too much. Done!
