roasted winter squash + arugula salad // toasted curry croutons

you know fall is just around the corner when beautiful winter squash starts popping up at the farmers market. truthfully, i look forward to the transition into each new season. winter to spring, spring to summer & summer to fall all have something special to offer us and bring with them a renewing energy.

fall is definitely my favorite season - warm sweaters, skinny jeans with boots, apples, pumpkins & winter squash are just some of my favorite things about fall - really i could go on and on....cool crisp fresh air, fall foliage, halloween & thanksgiving. okay, i am sure you get it - i ADORE fall!

i went to the saturday market on a mission to find the first acorn squash of the season. only to find that acorns are not quite ready yet, instead i found these little beauties - sweet dumpling squash. the sweet dumpling squash is a relative of the delicata - one of my favorite winter squashes.

let me tell you, the sweet dumpling squash will give your favorite squash a run for its money.

the flavor is amazing - sweet and velvety in texture.

fall also brings with her the perfect growing weather for arugula, spinach & lettuce. my favorite being arugula - which i harvested into november last year and hope to do so again this year.

this simple salad is tossed with the last of the seasons nectarines, sunflowers and topped with the roasted sweet dumpling squash - then dressed with a maple dijon vinaigrette.

to make this salad extra special, homemade curry croutons are added bringing another layer of flavor to the plate. the croutons are a cinch to make and the left over croutons are a perfect addition to any soup or salad

i personally enjoyed this salad with a cup of curry corn chowder (recipe to follow!) then the following day for lunch. the squash is excellent warm or at room temp.

another great thing about the sweet dumpling squash is the skin is edible and pretty beautiful too!

what is your favorite winter squash?

do you have a favorite season?

Roasted Winter Squash & Arugula Salad ~ Toasted Curry Croutons

serves 2 as a main, 4 as a starter

 you will need:

for the salad

4 cups arugula

1 sweet dumpling squash
(or winter squash of your choosing)
4 tsp sunflower seeds

2 nectarines pitted & thinly sliced

olive oil

salt to taste

for the croutons

2 slices peasant bread

2 tsp butter

1 tsp olive oil

1 tsp curry
1/2 tsp nutritional yeast
sprinkle of salt

for the dressing
3 tbsp apple cider vinegar
6 tbsp olive oil
2 tbsp maple syrup
2 tsp Dijon mustard

assembly:

pre heat oven to 350* - prep squash by cutting in half and remove the seeds.
cut each squash half in half, then slice into half moons.
drizzle olive oil over the squash & toss with salt - roast in the oven for 20-25 minutes.

prepare the croutons while the squash is roasting. cube the bread into 1/2" cubes - in a medium saute pan, melt better and olive oil over medium/high heat. place bread cubes in pan and sprinkle with curry, salt & nutritional yeast. toss bread cubes until all pieces are well coated with butter/olive oil & seasonings. cook on the stove top until golden brown on each side - set aside.

make the dressing by combining all ingredients in a jar with a cover and shake well to emulsify.

assemble salads by placing the greens on the plate, top with roasted squash, nectarines & sunflower seeds. drizzle the dressing over the salad & top with croutons.

enjoy!