• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Michelle Bernstein’s Roast Calabaza Salad with Pepitas and Ricotta Salata Cheese

    Salads don't always have to be light diet fare. This hearty salad, from chef Michelle Bernstein, pairs roasted squash, toasted pepitas, arugula, and a bit of salty ricotta salata cheese for a satisfying way to get your veggies.

      

    James Beard Award-winning chef Michelle Bernstein is the chef-owner, with her husband David Martinez, of renowned restaurants Michy’s and Crumb on Parchment. Of Argentine and Jewish heritage, she was born in Miami where she lives with her husband and son. She is the author of Cuisine a Latina.


    Ingredients
    1/2
    cup
    pepitas or pine nuts
    1/2
    cup
    Olive Oil
    3
    tablespoons
    brown sugar
    1/2
    teaspoon
    fresh thyme leaves
    1
    Calabaza or butternut squash, peeled, seeded and cut into 2-inch chunks
    1 1/2
    pounds
    baby or regular arugula leaves, washed and dried
    3
    tablespoons
    balsamic vinegar
    4
    ounces
    ricotta salata or feta cheese
    *
    kosher salt and freshly ground black pepper
    Directions
    Preheat the oven to 375F. Spread pepitas on a baking sheet and roast until toasted, 8 to 10 minutes. Cool.
    Whisk 1/4 cup of the olive oil, brown sugar, and thyme together in a large bowl, season heavily with salt and a little pepper. Toss the calabaza or squash with the sugar and oil mixture.
    Place directly on a baking sheet and roast until the calabaza is tender but not mushy, about 25 minutes. Remove from the oven and cool to room temperature.
    Toss the squash with the arugula. In a small bowl, mix together the remaining oil, vinegar, salt and pepper. Add the vinaigrette to the salad. Mix gently to combine.
    Divide salad between 6 plates, top with the pepitas and using a grater or microplane, grate some ricotta salata over the whole salad and serve.

    The base number of servings for this recipe is 6
    OK

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