Salad
• 1 small butternut squash (about 500 g)
• 10 small carrots (or 5 large ones, cut lengthwise)
• 1/2 large mango (or 1 small mango, not fully ripe)
• 2 small oranges (or 1 large orange, cut into supremes, juice reserved for
the dressing)
• 1 handful of fresh parsley (coarsely chopped)
• 1/4 cup pistachios (unsalted, shelled, coarsely chopped)
• 50 g fresh goat cheese (about 1/2 small log)
• 1 tbsp honey (or maple syrup)
• 1 tbsp olive oil
• 1 pinch of cayenne pepper (or another spicy seasoning to taste)
• Salt and pepper to taste
Dressing
• 1/4 cup olive oil
• Juice of 2 small oranges (or 1 large orange)
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• Salt and pepper to taste
Bagel Chips
• 2 sesame bagels (thinly sliced, about 2 mm thick)
• Olive oil, salt, and pepper
Roasted Vegetables and Bagel Chips
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut the butternut squash in half, remove the seeds, and slice it into half-moons about 3–4 mm thick. If the carrots are small, you can leave them whole; if larger, slice them lengthwise to retain their shape. In a large bowl, toss the squash and carrots with 1 tablespoon olive oil, 1 tablespoon honey, a pinch of cayenne pepper, and some salt and pepper. Spread them on the prepared baking sheet and roast for 20–25 minutes, until tender but still firm.
Meanwhile, thinly slice the sesame bagels with a sharp knife into rounds about 2 mm thick. Arrange them on another baking sheet, brush lightly with olive oil, and sprinkle with salt and pepper. Bake alongside the vegetables, but keep an eye on them, as they only take 6–7 minutes to crisp up. Remove the bagel chips from the oven when golden and let them cool.
Salad
While the vegetables roast, prepare the salad ingredients. Cut the mango into sticks or cubes (strips look prettier in my opinion) and prepare the orange supremes by carefully removing the skin and membranes. If supremes feel too complicated, you can simply slice the oranges into thin rounds.
Coarsely chop the fresh parsley and pistachios. Once the roasted vegetables are ready, toss them in a large bowl with the mango, oranges, parsley, and pistachios.
Dressing
For the dressing, combine the reserved orange juice, olive oil, honey, Dijon mustard, and apple cider vinegar in a small bowl. Whisk well to create a smooth emulsion and season with salt and pepper to taste. Pour the dressing over the salad and gently toss to coat all the ingredients.
Serving
Arrange the salad on a serving platter, crumble the fresh goat cheese on top, and serve with the crispy bagel slices for a crunchy, flavorful contrast. This colorful, simple, and flavorful salad is perfect for brightening up a gray day!
-xoxo-
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