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Late Summer Tomato and Squash Salad

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Late Summer Tomato and Squash Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 25 minutes
Servings
6
Ingredients
  • 2 winter squash such as delicata, seeded and thinly sliced into 1/2-inch rings
  • 1/2 cup extra virgin olive oil divided
  • salt and pepper to taste
  • 4 cups heirloom cherry tomatoes halved and quartered
  • 3 tablespoons red wine vinegar
  • 1/2 cup basil leaves torn
  • 2 tablespoons Chives sliced
  • 1 cup aged cheddar cheese crumbled
  • Edible flowers (e.g. violets, marigolds, lavender), to garnish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
6
Ingredients
  • 2 winter squash such as delicata, seeded and thinly sliced into 1/2-inch rings
  • 1/2 cup extra virgin olive oil divided
  • salt and pepper to taste
  • 4 cups heirloom cherry tomatoes halved and quartered
  • 3 tablespoons red wine vinegar
  • 1/2 cup basil leaves torn
  • 2 tablespoons Chives sliced
  • 1 cup aged cheddar cheese crumbled
  • Edible flowers (e.g. violets, marigolds, lavender), to garnish
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees F. Arrange sliced squash rings on parchment-lined baking sheet, drizzle with 1/4 cup olive oil, season with salt and pepper and roast until tender, about 20 minutes. Once cool, cut squash rings in half to create half moons.
  2. In large bowl, combine roasted squash, tomatoes, vinegar, remaining olive oil, basil and chives.
  3. Transfer salad to serving platter, scatter with crumbled cheddar cheese and edible flowers, and season with salt and pepper.

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