This salad was prepared and served at the Food Wise booth on November 3, 2009.
2 pounds Delicata squash
A splash extra virgin olive oil plus ¼ cup
Kosher salt and freshly ground black pepper
Splash red wine vinegar
¼ pound dandelion greens, washed and dried
¼ pound salty tangy cheese, such as feta or ricotta salata
¼ cup pistachios, shelled, toasted and roughly chopped
- Preheat oven to 375 degrees. Cut squash in half length-wise, scoop out seeds and slice squash into thin half moons. Toss with splash of olive oil, salt, and pepper and bake on baking sheet until tender, about 20 minutes.
- In the meantime, in a small bowl, mix together red wine vinegar and remaining olive oil, season with a bit of salt and pepper and set aside. In a seperate serving bowl mix together dandelion greens, half of the cheese and half of the pistachios. Remove the squash from oven and let it cool just a bit. Then toss it in with the greens, pour the oil and vinegar over the top just to coat the leaves, and gently toss. Garnish with remaining cheese and nuts and serve.