Wednesday, January 25, 2012

Roasted Yellow Squash Salad

This started as just a throw together side dish, but was so delicious.  It is only a few ingredients, but the flavors play so well together that I figured I would share.

Roasted Yellow Squash Salad
2 med yellow squash, cut into half moons
extra virgin olive oil
salt, pepper, cayenne
~3 C baby arugula
1/4 C chopped kalamata olives
Roasted Garlic and Mustard Vinaigrette

   Toss squash with about 1 Tbsp oil, ~1/2 tsp salt, ~1/4 black pepper, and a pinch of cayenne.  Roast at 400 deg F for 10-12 minutes.
   Place on top of fresh baby arugula.  (The lettuce is supposed to wilt a little under the heat of the squash.)  Top with olives and a drizzle of vinaigrette.
   Serves 2.

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