Roasted Mushroom and Acorn Squash Salad with Curry Viniagrette
Ingredients
For Salad
- ½ small acorn squash
- 6 cups assorted wild mushrooms
- 4 tablespoons butter
- 6 cups arugula and/or spinach
- ¼ cup cotija cheese, crumbled
- 2–4 tablespoons sunflower seeds
- salt and pepper to taste
For Dressing
- ¼ cup canola or other neutral oil
- 2 teaspoons curry powder
- 1 splash water
- 1½ tablespoons balsamic vinegar
- 1 egg yolk
- 1 pinch salt
- 1 pinch sugar
Instructions
- Preheat oven to 375º. While oven is preheating, prepare squash. If working with whole squash, slice in half and remove seeds. Slice into ½- to 1-inch slices. Tear mushrooms into medium chunks. Tearing maintains a rustic look. Place acorn squash on 1 side of a baking sheet, and place mushrooms on the other side. Place 2 tablespoons butter on mushrooms, break up the butter to insure even distribution during cooking. Place remaining butter on the squash, making sure each slice has a bit of butter. Sprinkle salt and pepper generously. Bake mushrooms and squash for 35–45 minutes, flipping squash and stirring mushrooms every 15 minutes. Remove vegetables from oven and cool for 20 minutes. Once cool, pull the meat of the squash from the skin in large chunks. While the mushrooms and squash are cooking, prepare dressing by heating canola oil in a sauté pan on medium heat. While oil is heating, make a paste out of the curry powder by adding a splash of water. Once oil is hot, add the curry powder paste to the oil and stir for 2 minutes. Remove from heat and allow to cool for 20 minutes. Once cool, strain through a mesh strainer lined with a paper towel. Add balsamic and egg yolk and whisk to combine. Finish with a pinch of sugar and a pinch of salt. To arrange salad, dress the arugula and spinach with enough dressing to coat the leaves. Transfer to the serving dish and arrange. Nestle the squash and mushrooms amongst the leaves. Top with cheese and sunflower seeds. Add more dressing to the top if desired.
