This roasted squash salad is tossed in an out-of-this-world roasted shallot dressing, and includes crunchy red cabbage, toasted pecans, and nutty Parmesan. It's hearty enough to be a main dish but could also be served as a side salad.
Place shallot halves on a piece of foil and sprinkle with a pinch of salt. Tightly seal foil around the shallots and place on baking sheet with squash. Roast squash for 40-50 minutes, until flesh is fork tender. Remove shallots after 30 minutes.
Make dressing: In a blender or food processor, whiz warm shallots with apple cider vinegar, lemon juice, smashed garlic, mustard, and cayenne. With the machine running, slowly drizzle in ½ cup olive oil and blend until smooth.
Assemble salad: In a large bowl, toss arugula with cabbage and half of the dressing. Arrange squash slices on top, fanning out slices if you prefer. Sprinkle salad with toasted pecans, Parmesan, and drizzle with another 2 tablespoons of dressing. Serve with remaining dressing on the side.
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!