Roasted Broccoli & Squash Salad with Dates

Squash is served at least 3x per week during October and November in this house, it just seems right.

Butternut squash being my favorite, though it is a pain to peel.

This is a simple weekday salad that is sure to please.

No measurments are necessary, it just comes together and is so delicious, with or without the cheese on top.

Here is what you will need:

1 head of broccoli, cut into florets

1 butternut squash, peeled and cut into cubes

1 large shallot, sliced

handful of dates, chopped

olive oil

kosher salt

pimenton (smoked paprika)

Vinaigrette (my staple):

1 tbsp honey

2 tbsp red wine vinegar

1 tsp grainy mustard

3 tbsp olive oil

pinch of Maldon salt

Parmigiano Reggiano (optional)

On a baking sheet, lay your cut up squash (here, I show rings, because I used them in another recipe, then cut the extras into cubes).   

Add the broccoli to the same sheet pan. (I usually line my pan with parchment paper).

Drizzle with olive oil, and sprinkle liberally with kosher salt and some pimenton.

Roast in a 400F oven for about 20-25 minutes, turning everything at the half point mark.

In a large bowl, add the shallots and the dressing and the chopped dates.

Throw in the roasted broccoli and squash while still warm.   Mix everything together.

Garnish with fresh mint and Parmigiano Reggiano slices if you like.

Delicious!