Roasted Autumn Salad with Warm Fig Vinaigrette | Sequatchie Cove Farm

Ingredients:

• One acorn squash
• A handfull of shiitake mushrooms, stems removed and quartered
• Two kohlrabi bulbs, peeled and sliced into wedges
• Arugula
• A large sprig of fresh rosemary, finely minced
• Three tablespoons of butter, melted
• Sea salt and pepper to taste
• One dried black mission fig
• 1/2 cup olive oil
• 1/3 cup white balsamic fig-infused vinegar
• Freshly grated Parmesan cheese

Directions:

Slice the top from the acorn squash and scoop out the seeds and fibers.  Carefully slice the squash into rings (about one inch thick).  Brush with butter and season with sea salt.  Place in a glass baking dish and bake in the oven at 375 degrees until soft (about one hour).   Toss the mushrooms and kohlrabi with the rest of the butter, sea salt and some of the minced rosemary.  Place in a baking dish or roasting pan and bake for about 45 minutes.

Meanwhile, mince the fig or pulse in a small food processor.  In a small saucepan, gently warm the olive oil, vinegar, fig, rosemary and sea salt together.  Remove from heat and whisk to blend well.  Stir in Parmesan cheese.

To assemble:  Place the circle of acorn squash over a bed of arugula.  Fill the center of the squash with the roasted mushrooms and kohlrabi.  Drizzle the warm vinaigrette over the top and serve.

Filed under: Seasonal Food Recipes on October 14th, 2009 |