Shared by Remi Attia
Shared by Remi Attia
Garden Greens and Squash Salad
Yield: 6 servings
Garden Greens and Squash Salad
Yield: 6 servingsFamily Journey
Alexandria, EgyptSicilyLos Angeles
New York City
“This salad is influenced by my grandma,” says Remi Attia, founder of The Nosh Table. When Remi was growing up, holiday and Shabbat meals were always accompanied by big salads that would be passed around the table. Often, it was an arugula based salad with fresh vegetables and ricotta salata. Here, Remi adds roasted slices of sweet delicata squash. She dresses the salad simply, with lemon juice, sea salt, and olive oil, like her family in Italy does.
Read more of Remi Attia’s family story in “This Grandmother’s Shabbat Table Brought Together Egypt, Italy, and California” and get her recipes for Rigatoni with Butternut Squash Sauce and Arugula and Pomegranate Salad.
Ingredients
Ingredients:
- 1 medium delicata or acorn squash, around 1 lb.
- ¼ cup + 1 tablespoon extra virgin olive oil
- 1 teaspoon Kosher salt
- 5 cups fresh garden greens (butter lettuce, arugula, kale or any combination)
- ½ cup roasted sliced almonds
- Ricotta salata, shaved (optional)
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon honey
- Freshly ground black pepper (to taste)
Preparation
Step 1
Roast the squash: reheat the oven to 425 degrees. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into ½-inch wide rounds or half moons.
Step 2
Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of the olive oil and a sprinkle of Kosher salt. Use your fingers to lightly coat all surfaces of the squash with the olive oil and salt.
Step 3
Bake for about 30 to 35 minutes or until the squash is tender and golden, flipping halfway. Remove from the oven and let squash cool.
Step 4
For the dressing, whisk together the olive oil, lemon juice, honey, salt, and pepper in a small bowl.
Step 5
Assemble the salad: In a large bowl, combine the fresh garden greens, squash, and sliced almonds. Toss with the dressing and top with the ricotta salata if using.
Step 6
