There is so much more to a salad than iceberg lettuce and ranch dressing, even for senior living. No offense to those who love the classic “tossed” salad!
Leafy greens are more nutrient dense than iceberg lettuce, and can be topped with meat, seafood, fruit, vegetables, grains, nuts, cheese, and so much more. Two of our favorite salads this time of year are squash and beets.
We have found that butternut squash are easier to work with than other varieties. The skin is softer and the shape allows you to cut it in half horizontally creating a flat edge for the cutting board. Peel and dice butternut squash raw like you would a melon.
Toss the diced squash with vegetable oil and maple syrup, and place on a sprayed sheet pan. You can line the pan with foil for easy cleanup but don’t use parchment paper. The foil will keep the juices around the squash for roasting, parchment will absorb the juices.
The squash is finished when it is fork tender and starting to brown. Cooking too long will create mushy squash. Once it’s tender you can pop under the broiler to crisp the edges.
Choose seasonal toppings that play off the maple syrup in the dressing. We went with crispy bacon, cubed white cheddar cheese, candied pumpkin seeds, and dried apple rings.
Toss the greens in a small amount of dressing. Think of your plate as a blank canvas and build your salad one component at a time. With the salad pictured below, the greens are in the center and the squash is placed in a ring around. The bacon, cheese and seeds are sprinkled, and the apple rings are placed on top.
Beets are much easier to work with after they have been blanched. Cut the tips off the ends of the beets and place them in a large pot of water. Simmer the beets until they can be pierced with a fork. The simmer time will depend on the size of the beets.
Once blanched, run cold water over them until they are cool enough to handle. Peel the beets by running a sharp knife just under the skin. Cut 1/2 inch thick slices and then cut into 1/2 inch cubes.
While the beets are simmering prepare the balsamic dressing. Toss the diced beets in a small amount of dressing and place on a sprayed sheet pan. Again, you can line the pan with foil but not parchment.
Roast the beets until they fork tender. The beets will start out red but once they are cooked through will turn the classic deep beet color.
Starting with another blank canvas layer your salad with greens, roasted beets, feta cheese, and candied pecans. Drizzle with additional balsamic dressing.
Admire your works of art and then dig in for nutritious and delicious flavor combinations!
Roasted Squash Salad
Dressing:
1/2 cup Olive oil blend
1/4 cup Maple syrup
2 T Apple cider vinegar
2 T Stone ground mustard
6 cups Peeled & cubed butternut squash
2 T Vegetable oil
2 T Maple syrup
Salt & pepper
Lettuce greens, chopped
1/2 lb. Bacon, diced & sauteed
Dried apple slices or chips
White cheddar cheese, cubed small
Candied pumpkin seeds
Peel and cube butternut squash.
Toss cubed squash in 2 T veg oil, and 2 T maple syrup.
Place on sheet pan lined with foil.
Roast at 425° about 20 minutes until tender and beginning to brown.
Whisk together dressing ingredients and set aside.
Sauté bacon and drain.
Cut white cheddar into small cubes.
Toss greens and in dressing and arrange on plate.
Place roasted squash around greens.
Top with bacon, cheese, and pumpkin seeds.
Place dried apple on top.
Roasted Beet Salad
Dressing:
1 cup Olive oil blend
1/2 cup Balsamic Vinegar
1 T Dijon mustard
1/3 cup Sugar
1 tsp Garlic
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 tsp Thyme leaf
2 lb. Beets, blanched & diced
Lettuce greens, chopped
Feta cheese
Candied pecans
Blanch beets in boiling water and chill.
Peel beets and dice beets into 1/2-inch cubes.
Combine dressing ingredients with whisk or immersion blender.
Toss diced beets in enough dressing to coat (about 1/2 cup), and roast on sprayed sheet pan in 375° oven until tender and caramelized.
Stir beets after 20 minutes and continue roasting another 10 minutes. Continue roasting until tender.
Save remaining dressing for greens.
Layer salad plates with lettuce greens, roasted beets, feta cheese, and pecans.
Drizzle salads with remaining dressing.