One of the best parts about winter is the abundance of squash that is available. One of my favorite ways to prepare squash is to roast it. The roasting process brings out the natural sweetness of the vegetable and makes it downright addicting. I love seasoning squash with either sweet or savory spices depending on what kind of mood I’m in. A couple of weeks ago I was in the mood for a savory dish using squash so I made this delicious Roasted Squash and Green Bean Salad.
I am a total salad freak! I love the stuff and could eat it every day. Now when I say I love salad I don’t mean a bag of iceberg or romaine lettuce with a few carrots and tomatoes sprinkled on top. That my friends is the slop that some chain restaurants serve along with your meal and charge you $5.00 for when it probably only cost them 50 cents. When I say I love salad I’m talking about lettuces with flavor, color, and texture, then top it with a slew of colorful and mouthwatering toppings.
I love having a combination of texture, flavor, and color in my salad. Some of my favorite toppings are roasted vegetables like this acorn squash and green beans, almonds, crunchy fruits like apples or pears, tangy and salty cheeses like feta and goat cheese, and just the slightest drizzle of a flavorful homemade dressing. Nothing makes me more mad then when I order a salad at a restaurant and forget to ask for dressing on the side. It’s like they think what you really wanted was dressing with a side of lettuce…no, no that is not what I wanted!
Anyways enough of my ramblings about my ideal salad and the not so ideal salad you can end up with at a restaurant. Making this salad requires a couple steps and a little more time, but it is totally worth it. The salad is vegetarian, but it’s hearty. You could also serve it along side some roast chicken or grilled steak, a great choice for Valentine’s Day! To make the salad start by roasting the squash, green beans, and red onion in a little bit of olive oil, salt, and pepper. While the vegetables are roasting go ahead and make the lovely dressing that is drizzled over the top. The dressing is actually quite simple. It’s non fat Greek yogurt, lemon pepper seasoning, lemon juice, and agave nectar for sweetness. Once the vegetables are roasted place them on top of mixed greens and drizzle the salad with the dressing just before serving.
This salad is beyond delicious with the perfectly roasted vegetables on top of the tender mixed greens. The creamy, tangy, and slightly citrusy flavor or the dressing goes perfect with all the vegetables. The colors are gorgeous and make you actually crave a bite of this salad. Don’t waste your time or money on those mediocre side salads from a bag or that the restaurant slops together, instead treat yourself and someone special to this Roasted Squash and Green Bean Salad!
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