Chef notes
This salad is a great accompaniment to chicken, fish or any fall meal, be it lunch or dinner. It is fast, fresh and full of flavor.
Technique tip: Bibb lettuce is very fragile. Do not overdress with the vinaigrette or over toss the salad before serving. Simply pouring the dressing around the perimeter of the bowl rather than directly on top of the bibb lettuce will help keep the salad light and fresh.
Swap option: Feel free to swap the toasted walnuts for almonds or any other nut of your choice. Toasted pine nuts could also work nicely.
Ingredients
- 1 acorn squash
- 1/2 cup extra virgin olive oil, plus more for drizzling
- salt, to taste
- 8 walnut halves, roughly chopped
- 1/2 cup champagne vinegar
- 6 chives, sliced
- 1 shallot, minced
- 1 head bibb lettuce
- 1 block feta cheese
Preparation
1.Preheat oven to 350 F.
2.Clean and de-seed your acorn squash. Cut it into chunks, then drizzle with olive oil and salt. Place on a baking sheet and cook in the oven for 40 minutes.
3.Place the chopped walnuts on a sheet pan and roast in the oven for approximately 10 minutes, or until toasty brown.
4.Place the 1/2 cup olive oil and champagne vinegar in a bowl. Add chives and shallots and season with salt. Whisk well to combine.
5.Clean bibb lettuce then add to a large salad bowl. Add roasted squash chunks. Drizzle vinaigrette around the perimeter of the bowl and lightly toss. Garnish with feta and toasted walnuts.
