Warm Autumn Salad with Spinach Pesto Dressing

Hello fall! Even though the temperatures are high, the squash and root veggies are here! September is a special time of year where you still have some summer produce available (like tomatoes) and the fall gourds have made an appearance.


Warm Autumn Salad with Spinach Pesto Dressing

Serves: 2

  • 1 acorn squash - seeds removed, cut into half moons
  • 1 zucchini - cut into half moons
  • 5-7 fingerling potatoes
  • ½ cup cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1 egg - fried
  • a few handfuls of lettuce
  • pinch of salt, pepper and paprika

  • Spinach Pesto Dressing
  • ½ cup mixed almond, pistachios and cashews
  • ¼ cup grated parmesan
  • 2 cups packed spinach
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • 3 Tablespoons water
  • salt and pepper to taste
  1. Preheat the oven to 400 degrees.
  2. Toss the acorn squash, zucchini, potatoes and tomatoes in olive oil, salt and pepper. Spread them all evenly on a baking sheet & bake for about 10 minutes. Shuffle the veggies around and bake for another 10 minutes. The root veggies are done once they are slightly browned and crispy & the tomatoes are some once they look wrinkly and slightly blackened. If they need a bit more time, stick them back in the oven for another 5-10 minutes. The squash might need a little more time in the oven than the rest of the veggies, so you can remove everything else & just cook the squash for longer. Cut the fingerling potatoes into rounds after they are done.
  3. While the veggies are cooking, fry the egg and make the pesto by simply whizzing all the ingredients until smooth.
  4. To assemble, place a bed of greens into a bowl then lay the veggies and egg on top. Drizzle the pesto drizzle and sprinkle salt, pepper and paprika.


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