Autumn Salad Plate (Moosewood)

Name: Autumn Salad Plate (Moosewood)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 lbs winter squash (such as acorn, delicata, kuri, butternut, buttercup and sweet dumpling); 1 tablespoon olive oil or 1 tablespoon vegetable oil; kosher salt; 1/4 cup pepitas (pumpkin seeds); 4 ounces sharp cheddar cheese; 2 ripe pears; 1 tablespoon fresh lemon juice; 1/4 cup dried cranberries; 8 cups salad greens (arugula, spinach, lettuce or baby greens and can mix); 1 pear; 2 teaspoons minced fresh thyme; 2 tablespoons water; 2 tablespoons apple cider vinegar; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1/3 cup olive oil; 1 teaspoon Dijon mustard (optional); 1 -3 teaspoon honey (optional) or 1 -3 teaspoon maple syrup (optional)

Submitted by gailanng

"A favorite at Moosewood Restaurant, this hearty salad is perfect for fall via House and Home."

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Ready In:: 55mins
Ingredients:: 18
Serves:: 4

ingredients

2 lbs winter squash (such as acorn, delicata, kuri, butternut, buttercup and sweet dumpling)
1 tablespoon olive oil or 1 tablespoon vegetable oil
kosher salt
¹⁄₄ cup pepitas (pumpkin seeds)
4 ounces sharp cheddar cheese
2 ripe pears
1 tablespoon fresh lemon juice
¹⁄₄ cup dried cranberries
8 cups salad greens (arugula, spinach, lettuce or baby greens and can mix)
Pear-Thyme Dressing
1 pear
2 teaspoons minced fresh thyme
2 tablespoons water
2 tablespoons apple cider vinegar
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon ground black pepper
¹⁄₃ cup olive oil
1 teaspoon Dijon mustard (optional)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon maple syrup (optional)

directions

Preheat the oven to 400°F Lightly oil a rimmed baking sheet.
Scrub the winter squash and peel it , if desired; otherwise keep skin on. Halve the squash through the stem end and scoop out the seeds. Cut the halves horizontally into 1/2" slices. Small squash give you nice crescents, but if the squash is large, cut the slices into halves or thirds. In a large bowl, toss the squash pieces with the oil. Lay the squash out on the prepared baking sheet about 1/2" apart, and sprinkle with salt. Bake until easily pierced with a fork, about 20 minutes. Remove from the oven and set aside to cool.
While the squash bakes, spread the pepitas out on a small baking tray and, if they are not already salted, sprinkle with salt. Toast in the oven for about 5 minutes, or until somewhat puffed and crunchy. Set aside to cool.
Slice or cube the cheese. Quarter the pears lengthwise, remove the core, and slice thinly. To keep the cut surfaces of the pears from turning brown, sprinkle them with lemon juice. Make the dressing (see instructions below).
On a large platter or individual plates, make a bed of the greens. Arrange the roasted squash, pear slices and cheddar on top. Drizzle on the dressing and sprinkle with the toasted pepitas and cranberries.
To Make the Pear-Thyme Dressing: Core the pear and cut it into chunks, no need to peel it.
Put the pear, thyme, water, vinegar, salt and black pepper into a blender and puree. With the blender running, slowly pour in the oil.
Taste, and add mustard and honey or maple syrup, if desired.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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