A few days ago, Chris and I found ourselves enjoying a Thursday afternoon together last week when hunger struck! We had the usual debate about where to get a bite, somewhere good but something we hadn’t had in a while and suddenly we realized…oh my god! Ithaca Beer Co is open! We usually have Mondays and Tuesdays off and can never seem to make it to the brewery during their open hours.
So, of course, we ordered a heavy smattering of the menu including an absolutely seasonally delicious salad with pickled beets, roasted butternut squash, blue cheese and radishes with sunflower seeds. It was phenomenal and perfectly reflected the seasons changing here in the Finger Lakes.
It inspired me to make a similar salad this week with my Plowbreak CSA veggie haul. This salad has crunch, sweetness, savoriness, warmth and tang. It’s a total package.
Roasted Butternut Squash:
- 1 peeled and sliced Plowbreak Farm butternut squash
- olive oil
- salt and pepper
Practically Pickled Roasted Beets:
- 3-4 Plowbreak Farm beets, peeled and sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon olive oil
- salt and pepper
Curry Roasted Pumpkin Seeds:
- seeds from 1 Plowbreak Farm pie pumpkin
- 1 teaspoon curry powder
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- olive oil, salt and pepper
Grated Tomato Vinaigrette (makes enough for leftovers) :
- 1 Plowbreak Farm tomato, grated on the large side of a cheese grater
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon cumin
- 1 tablespoon dijon mustard
- 1/2 cup olive oil
- thinly sliced Plowbreak Farm watermelon radishes
- your favorite local cheese like blue cheese, chevre or feta
- Plowbreak Farm greens such as mustard greens, arugula, spinach, head lettuce
Preheat the oven to 400 degrees.
In a bowl, add all the spices for the curry roasted pumpkin seeds. Pour in enough olive oil until the spice mixture becomes a paste. Add the seeds and toss to combine. Spread out onto a foil lined baking sheet. Roast in the oven until golden brown and crispy, 15-20 minutes.
Toss the butternut squash with olive oil, salt and pepper and place onto a baking sheet.
Add the sliced beets, vinegar, water, salt, pepper and olive oil to a baking dish and cover tightly with aluminum foil. Place the beets and squash in the oven and roast for 35-40 minutes, until the squash is golden brown and the beets are soft.
To prepare the vinaigrette, grate the tomato on the large side of a box grater into a bowl. Add the vinegar, honey, cumin, mustard and salt and pepper and whisk to combine well. Slowly stream in the olive oil until the vinaigrette is emulsified.
To assemble the salad, tear the mustard greens and arugula into bite sized pieces and form a nice bed for the rest of the salad ingredients. Layer on the cooled roasted beets, roasted squash and shaved watermelon radish. Drizzle some of the vinaigrette all over the salad. Sprinkle over the curried pumpkin seeds and cheese and drizzle with a bit more dressing. Sprinkle over a bit of extra salt and serve!
This salad is the perfect way to celebrate the changing of the seasons. The bright tomato vinaigrette serves as the last sneaky essence of summer produce lavishly bathing the sweet earthy squash and beets and it’s bursting with color!! Work this one into your weeknight rotation!