Roasted Squash Salad

Based on a Google search I just did, (and the help of the University of Illinois Extension) I think that the summer squash varieties I got at the CSA pick-up were Goldbar Squash (the yellow one) and either Vegetable Marrow White Bush Zucchini or Lebanese White Bush Zucchini (the green one). Does anyone know about squash varieties? (I guess I'll have to do a post about squash soon.)

Regardless of what type of summer squash they were, they were very tasty! This is what we had for dinner last night:

Roasted Squash Salad (Adapted from Eatomaniac)

INGREDIENTS:

- 2 summer squash
- 2 cups baby spinach
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
- 1/2 cup Craisins
- 1/4 cup feta cheese

- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey

PREPARATION:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Cut the squash into 3/4-1 inch wedges, coat them with about 1 tablespoon of olive oil and place them in a baking tray.


3. Place the prepared squash and apples in the oven for about 20-30 minutes until they are soft. Once done, set aside and let them cool to room temperature.

4. Combine remaining olive oil with lemon juice, balsamic vinegar (I used our 12-year aged balsamic!) and honey.

4. Assemble salad ingredients and top with dressing. Enjoy!


(The original recipe called for the addition of roasted green apples, but we didn't have any apples. I added honey to the dressing to make up for some of the sweetness that was missing, and Craisins because I like them!)

I also discovered a new website, Food52, that has some great recipes and tips. They're doing a contest for most of the summer featuring a different ingredient each week. The winner gets a Whole Food gift card! This week's challenge is actually summer squashes - check out some of the recipes or submit your own here.

PS: The spinach also came from the CSA...