Roasted Squash Salad with Caper Vinaigrette


2 pounds winter squash (butternut, buttercup, delicata)

1 tablespoon extra virgin olive oil

Coarse kosher salt, to taste

1 medium garlic clove, peeled and minced

Pinch of salt

1 tablespoon capers, rinsed, patted dry and chopped

2 teaspoons Dijon mustard

1 teaspoon honey

4 tablespoons white wine vinegar

1/3 cup extra virgin olive oil

4 ounces field greens, baby spinach or arugula

Freshly ground black pepper, to taste

¼ cup toasted pumpkin and/or sunflower seeds (optional)

¼ cup dried cranberries and/or snipped dried apricots (optional)


Preheat oven to 425 degrees. 

Peel, seed and cut squash into 1½-inch cubes. Toss cubes with olive oil and season with salt. Turn out onto a baking sheet and roast for 30-40 minutes or until just tender.  Transfer squash to a serving bowl and let cool to room temperature.

Meanwhile, mash minced garlic to a paste with a pinch of salt. Transfer to a small bowl and add capers, mustard, honey and vinegar. While whisking, slowly add olive oil until dressing emulsifies.

Add salad greens to bowl of squash and gently toss together to combine. Drizzle with half of the vinaigrette and toss again. Taste, adding more dressing as needed. (Leftover dressing can be stored in a lidded jar or plastic container in the refrigerator for up to three days.)

Grind some black pepper over salad, along with toasted seeds and cranberries and/or apricots, if using, and serve.

Makes four to six servings.