Mesclun Salad with Roasted Kabocha Squash, Pears, and Nuts

By Sarah Brull

1 small kabocha squash
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon thyme
⅛ teaspoon black pepper
1 Fuji apple, thinly sliced
1 Bartlett pear, thinly sliced
6 ounces mesclun salad mix
¼ cup roasted hazelnuts, coarsely chopped
¼ red onion, thinly sliced
2 tablespoons olive oil
Salt and pepper
¼ teaspoon thyme
A few sprigs fresh basil and fresh dill, for garnish
¼ cup balsamic vinegar
¾ cup extra virgin olive oil
2 teaspoons honey
1 small garlic clove, minced
1 teaspoon Dijon mustard
½ teaspoon salt
⅛ teaspoon pepper

  1. Whisk together ingredients for dressing until completely emulsified.
  2. Preheat oven to 425°F. Peel and slice squash into half circles. Toss with olive oil, salt, thyme, and pepper. Roast in a single layer for about 20 minutes until soft and browned in spots. Brush some of the dressing on the squash pieces and roast for another 5–10 minutes, until the edges get a bit crisp.
  3. Toss the lettuce with about ¼ of the dressing. Layer squash and the rest of salad ingredients over lettuce. Drizzle some more dressing over the top. Serve immediately.

Yield: serves 4

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