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Roasted Squash & Wild Cress Salad


Roasted Squash & Wild Cress SaladRoast Squash & Wild Cress Salad Recipe
Serves 6-8


One butternut squash, peeled, seeded, cut into 2.5 x 1 inch long pieces
3 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon kosher salt
Toss together all ingredients, place on a baking or cookie sheet in a single layer and roast in a 425F oven for about 30 minutes or until tender and golden. Remove and set aside to cool to room temperature.



For the Salad:
2 ribs celery, sliced thin
3 cups of your favorite cress or greens; Upland cress, watercress, mache, arugula...
1 cup Parmesan cheese, grated on a large hole box grater
1/2 cup pomegranate seeds
1 cup figs if available, cut in half
1/4 cup olive oil
2 tablespoons aged balsamic
Sea salt to taste

Candied Pepita Garnish:
1/2 cup salted pepitas
2 tablespoons sugar
Heat a pan on medium heat, add the sugar, as soon as it becomes golden, add the pepitas; mix once and remove.


Lay the salad greens and fruit nicely on a large platter; drizzle with oil and balsamic and top with a sprinkle of salt and candied pepitas.

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Don Pablo Badia Spices Whole Foods