As the heat of the summer fades, so do seasonal favorites like salads, as we are drawn to warmth and that includes wanting warm comforting foods. But just because the summer fades doesn’t mean your salads have to go with it! Brussels Sprouts, Butternut Squash& Pumpkin, are some of the best foods that come for the fall, and they are versatile and nutritionally powerful. Here is a “hot and cold” salad that will not only satisfy your need for fresh veggies but also comfort you with the flavor and heat of roasted cubes and ribbons of some fall favorites.

 

Butternut & Mushroom Salad

INGREDIENTS

2 tablespoons Tahini

2 tablespoons Dijon mustard

1/4 cup plus 3 tablespoons olive oil

1/2 pound wild mushrooms, coarsely chopped

1 lg Butternut Squash (1 1/2 pounds), cut into 1 1/2-inch pieces

Kosher salt

Freshly ground pepper

Chopped chives, for garnish

 

Preheat the oven to 425°. In a small bowl, whisk the tahini with the mustard, 1/4 cup of the olive oil and 2 tablespoons of water.

In a large bowl, toss the mushrooms and sweet potatoes with the remaining 3 tablespoons of olive oil and season with salt and pepper.

Spread the butternut cubes on a baking sheet. Roast for 15 minutes. Turn the butternut cubes and add the mushrooms.

Roast for 10 minutes longer, until the butternut is tender and golden and the mushrooms are browned. Transfer the potatoes and mushrooms to a platter and drizzle with the dressing. Garnish with chives and serve warm.

Serve on fresh chilled greens with lemon juice