Roasted Squash, Parsnip, and Grape Salad with Blue Cheese by Meike Peters
In this salad, autumn is at last as bright and vibrant as the previous season.
This is one of two featured recipes from NOON: SIMPLES RECIPES FROM SCRUMPTIOUS MIDDAY MEALS AND MORE by Meike Peters. Paid subscribers can also enjoy a recipe for Sauerkraut and Hummus on Sourdough. Read our Q&A with Meike here.
Excerpted with permission from NOON: SIMPLES RECIPES FROM SCRUMPTIOUS MIDDAY MEALS AND MORE by Meike Peters.
In this salad, autumn is at last as bright and vibrant as the previous season. Parsnip, squash, and grapes, all roasted on one baking sheet, are layered with fresh green lettuce and radicchio leaves. A quick vinaigrette and a handful of blue cheese crumbled on top—just for fun—round it out. This is the perfect salad for a day when you don’t mind turning on your oven and can let the veggies roast for thirty minutes while you do a bit more work at your desk or just relax. You can roast everything in advance and double the recipe to use leftovers for other salads, sandwiches, or soups.
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