Enough of us here at UF have lived in the Northeast US that when Fall rolls around our hearts yearn for those special signatures of Autumn: crispy leaves, apple-picking, and thick sweaters. But with Bay Area weather acting like it's June, it's hard to act out most of those fantasies.
The kitchen, however, offers a chance to live "in-season". Take Coach Will's recipe for Fall Squash Salad, for example. Built with basic roasted squash (recipe here), apples, and whatever herbs you can find, this salad is easy-peasy but tastes classy as hell--and perfectly captures the season. Enjoy!
1 squash, roasted (recipe here); make sure to retain the squash seeds when you scoop out the center!
2 TB cup vinegar apple cider or rice vinegar
1 Granny Smith apple
½ small onion
½ tsp salt
¼ tsp ground pepper
¼ tsp cinnamon
2 TB olive oil
1 bunch lemon balm (Will likes lemon balm, but fresh herbs like rosemary, basil, oregano or parsley will work well when chopped fine)
salt and pepper to taste
- Preheat oven to 425℉.
- Mix seeds with ½ TB oil (or fat) of choice, and the measured salt, pepper and cinnamon. Place in single layer on a cookie sheet, put in oven to bake; check every 5 minutes, shake to move them around, and rescue them just when they start to brown. Let cool.
- Dice onion, slice lemon balm into thin ribbons, and combine in a large bowl. Cover with vinegar, season to taste with salt and pepper. Let sit for at least 15 minutes undisturbed. Then, add the ¼ cup oil in a drizzle as you mix with a fork.
- Cut apple into ¼-in cubes. Combine apples, roasted squash, and seeds, and mix thoroughly.