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A combination of your favorite winter and summer squash, both available year round, you can’t go wrong with this hearty and rustic salad.
4 cups butternut squash, diced
½ red onion, diced
1 large (or two small) zucchini, diced
1 large (or two small) yellow squash, diced
2 cups grape tomatoes
2 TBSP olive oil
2 tsp dried parsley
1 tsp sea salt
½ tsp fresh cracked pepper
8 cups spinach
¼ cup toasted pepitas (pumpkin seeds)
*optional: 1/3 cup crumbled feta, goat’s cheese, or queso fresco
1. Heat oven to 425 degrees. Prepare two, rimmed baking sheets with non-stick cooking spray.
2. On one sheet toss the butternut squash and red onion with half of the olive oil, parsley, salt and pepper. Roast 20 minutes, tossing once or twice, until the veggies are golden and start to soften.
3. On the other sheet toss the zucchini, yellow squash and tomatoes with the other half of the olive oil, parsley, salt and pepper. Roast 15 minutes, tossing once or twice, until the veggies are golden and start to soften, and the tomatoes burst.
4. Let veggies cool completely.
5. Arrange spinach on a large salad platter. Toss the roasted veggies over the spinach.
6. Drizzle with a small amount of olive oil and balsamic vinegar.
7. Finish by sprinkling the pepitas, and optional cheese, over the top.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.