Recipes

Autumn Squash Salad

2 Mins read
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Introduction

Autumn Squash Salad is a vibrant and comforting dish that celebrates the bounty of fall harvests. This salad brings together an assortment of seasonal squashes, kale, and other fresh ingredients to create a colorful and hearty meal that’s perfect for any occasion or family dinner.

With its mix of textures and rich flavors balanced by the tanginess of pickling liquid, this salad is both satisfying and refreshing. It’s a great way to enjoy the variety of squash available during autumn while also incorporating some essential kitchen tools for preparation.

Tips for this recipe

To achieve the best results, ensure your vegetables are prepared uniformly by using a mandoline slicer. For dressing, mix olive oil, vinegar, and honey to create a harmonious blend that complements the sweetness of the squashes. Don’t forget to prepare kale properly—stems removed for ease and tenderness in your final dish.

Why you will love this recipe

This Autumn Squash Salad is not just a meal; it’s an experience that celebrates the season with every bite. The combination of hearty squashes and crisp greens offers a balance between comfort food flavors and light, refreshing textures. Plus, its nutritional profile makes it a guilt-free choice for health-conscious diners who don’t want to compromise on taste.

Ingredients

1 cup Vegetable Pickling Liquid
Thin ribbons Hubbard squash, skin on, cut on a mandoline
1 kabocha squash, cut into large wedges
Salt
Freshly ground black pepper
Healthy drizzle plus 1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon honey
1 clove garlic, grated
Leaves from 1 bunch Tuscan kale, stems removed
1 delicata squash, halved and cut into half-moons, then blanched in salted water for 30 seconds
Slices of watermelon radish, plus greens
Few slices jamón serrano or other cured meats
1/4 cup toasted pepitas (pumpkin seeds)

Adviced equipments

– Mandoline Slicer: Perfect for evenly thin squash ribbons.
– Salad Spinner: Quick drying method without wilting greens.
– Chef’s Knife: Handy for various prep tasks, including slicing and dicing vegetables.
– Cutting Board: Essential for safe ingredient preparation.
– Mixing Bowl: Ideal for combining salad components like dressings or greens.
– Measuring Cups & Spoons: Ensure accurate ingredient quantities, especially for liquid and dry mixes.
– Vegetable Peeler (if needed): To remove any vegetable skins as per recipe requirements.
– Colander or Strainer: Helps in draining excess moisture from blanched veggies.
– Salad Serving Bowls or Plates: Best for serving and presenting the finished salad dish.

History of the recipe

The Autumn Squash Salad, while a modern concoction that marries traditional ingredients in new ways, is inspired by age-old culinary traditions. Squashes have been central to fall harvests for centuries, serving as staple foods during this season. This dish pays homage to these roots with its mix of autumnal squash varieties and emphasis on fresh vegetables like kale—a leafy green that’s seen a resurgence in popularity due to its health benefits and versatility in the kitchen.

Fun facts about this recipe

The ingredients of Autumn Squash Salad highlight not just the variety available during fall but also showcase how squashes have been a canvas for culinary creativity over time. From pickling liquids that add unique flavors to diverse cuts and preparations, each component is chosen to enhance both the salad’s taste profile and its visual appeal. The use of pepitas—once primarily a livestock feed—now adds an exotic crunchy texture, reflecting today’s broader global culinary influences.

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Autumn Squash Salad

Autumn Squash Salad

amanda

Equipment

  • - Mandoline Slicer: For thinly slicing squash and other vegetables consistently.

  • - Salad Spinner: Useful for quickly drying mixed greens without wilting them.

  • - Chef's Knife: A versatile tool for various tasks like chopping nuts, herbs, and cutting the squash.

  • - Cutting Board: Essential for safely preparing ingredients.

  • - Mixing Bowl: For combining salad components such as dressings or tossed greens.

  • - Measuring Cups & Spoons: Ensures precise quantities of each ingredient, especially for dressing and seasoning mixtures.

  • - Vegetable Peeler: To peel any vegetables if required in the recipe preparation steps (though not directly mentioned).

  • - Colander or Strainer: Useful for draining excess liquid from vegetables that might have been soaked in dressings.

  • - Salad Serving Bowls or Plates: For presenting and serving the final dish.

Ingredients

  • 1 cup Vegetable Pickling Liquid

  • Few thin ribbons Hubbard squash, skin on, cut on a mandoline

  • 1 kabocha squash, cut into large wedges

  • Salt

  • Freshly ground black pepper

  • Healthy drizzle plus 1/4 cup olive oil

  • 1/4 cup cider vinegar

  • 1 teaspoon honey

  • 1 clove garlic, grated

  • 1 bunch Tuscan kale, stems removed

  • 1 delicata squash, halved and cut into half-moons, then blanched in salted water for 30 seconds

  • 1 watermelon radish, sliced paper-thin, plus greens

  • Few slices jamón serrano, prosciutto, or cured country ham

  • 1/4 cup toasted pepitas (pumpkin seeds)

  • Leaves from 1 bunch fresh cilantro

Instructions

1

Instruction 1

Preheat the oven to 375°. Heat the pickling liquid over medium-high heat in a medium saucepan and add the Hubbard squash ribbons. Simmer until tender, about 5 minutes. Set aside to cool in the liquid.
2

Instruction 2

In a medium-sized roasting pan, toss the kabocha squash wedges with salt, pepper, and a drizzle of olive oil. Roast until tender, about 15 minutes. Set aside.
3

Instruction 3

For the dressing, whisk together the vinegar, honey, and grated garlic in a bowl and slowly add the 1/4 cup olive oil until well mixed.
4

Instruction 4

Here, our fingers are our best tools. Wash your hands and tear the kale into bite-sized pieces and distribute on a platter. Layer on the pickled Hubbard squash, roasted kabocha squash, blanched delicata squash, and the watermelon radish slices. Drizzle on the dressing, then gently run your fingers through the salad to distribute the dressing without breaking the delicate squash slices. Lace a few slices of ham over the top and scatter the toasted pumpkin seeds and cilantro.
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