Squash & Mushroom Salad
Makes 6 servings
INGREDIENTS
1 small butternut squash (about 1¼ pounds), peeled, seeded, and cut into ½-inch pieces
½ pound baby shiitake mushroom caps, left whole, or larger caps, cut into ¼-inch-thick slices
3 large shallots, cut into ¼-inch dice
¼ cup extra-virgin olive oil
½ teaspoon Maldon or other flaky sea salt
Coarsely ground black pepper
1 tablespoon truffle oil or extra-virgin olive oil
2 tablespoons balsamic vinegar
Juice of 1 lemon
1 teaspoon minced fresh rosemary
¼ pound cremini mushrooms, trimmed and thinly sliced
DIRECTIONS
1. Preheat the broiler. Combine the squash, shiitake mushrooms, and shallots in a large bowl. Add the oil, tossing to coat. Season with salt and pepper.
2. Spread the vegetables out on a large baking sheet and broil, stirring occasionally, until the squash is slightly charred and just tender, 15 to 20 minutes. Transfer to a serving bowl.
3. Meanwhile, whisk the balsamic vinegar, lemon juice, truffle (or extra-virgin) oil, and rosemary together in a small bowl.
4. Scatter the cremini over the warm salad and add the vinaigrette, tossing to coat. Serve warm or at room temperature.
Per Serving: Calories 140; Fat 9 g; Sat Fat 1.5 g; Protein 2 g; Carbs 14 g; Fiber 3 g; Cholesterol 0 mg; Sodium 170 mg.
