Our friends in Creemore host a big annual euchre tournament. The first year I was invited I Was new to euchre - which was not going to work for this party. So I won them Over by offering to bring a salad which became a ritual.
Serves 6
Ingredients-
3 cups peeled, deseeded and cubed butternut squash
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1/4 cup and 1 tbsp olive oil
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Salt and freshly cracked pepper
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1 red bell pepper
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4 cups chopped kale and mixed greens
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1/4 cup aged balsamic vinegar
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1 1/2 cups Pickled Onions (recipe follows)
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1/4 cup pepitas, toasted
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1/2 cup soft goat cheese
Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil. Spread the squash out on the prepared sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Bake for 30 minutes or until the squash is soft and brown. Set aside to cool.
If you have a gas burner, place the whole pepper directly into the high flame using metal tongs, turning to char it completely on all sides, about 6 minutes total. If you don’t have a gas range, halve the pepper, discard the stem and seeds, and broil on a sheet pan until charred, about 5 minutes.
Seal the pepper in a plastic or paper bag and set aside to steam and cool. When cool enough to handle, remove from the bag and peel off the blackened skin (it should slide off easily). Don’t rinse. If you roasted the pepper on an open flame, discard the core and seeds. Slice the pepper into thin strips.
To assemble the salad, combine the kale, remaining olive oil and the balsamic. Season with salt and pepper, and toss to coat. Layer the squash, bell peppers, pickled onions, pepitas and goat cheese on top.
PICKLED ONIONS
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1 large red onion
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1/2 tsp fine sea salt
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Juice of 2 limes
Slice the onion very thinly. Place in an airtight 2-cup sealable jar and sprinkle with the salt. Cover with the lime juice, add 1 tablespoon of water, lightly stir to combine and seal the jar. Refrigerate for at least 1 hour before serving. Store, sealed, in the fridge for up to 2 days.
