Squash Salad with Roasted Potatoes
- 1.5 pounds small to medium potatoes (the recipe calls for fingerlings, but these are from the farm we visited)
- 1/3 cup plus 3 tablespoons olive oil
- 2 medium delicate squash
- 2 tablespoons minced shallots
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 10 packed cups baby arugula (about 8 ounces)
- seeds from one pomegranate (about 1 cup)
- 1 cup crumbled Feta (recipe calls for Parmesan)
- Sea salt and freshly ground black pepper
- Preheat oven to 425 degrees.
- Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.
- While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick. Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.
- Remove potatoes from the oven and add the squash. Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.
- Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified.
- In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine.
- Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)
- Top with the remaining cheese and pomegranate seeds.
- and Serve.