Roasted beet and butternut squash salad with pumpkin seeds and goat cheese.
Need an idea for the holidays or a fall season dish? When I think of Autumn, like most people, I think of the changing colors of foliage. At the farmer’s market, I noticed an abundance of large squashes, root vegetables and gourds. Most of the these things seem to marry well too. Here’s a simple recipe for a Roasted Autumn Salad you can make ahead and serve at Thanksgiving or enjoy throughout the weeks to come.
Roasted Autumn Salad
2 medium beets
1 medium butternut squash
1/2 cup pumpkin seeds
1 small pomegranate
1 small package of goat cheese
small package of baby kale or arugula
Roasting beets couldn’t be more simple.
While the oven is preheating to 400° remove the skin from the beets and butternut squash and cut into bite-size pieces. Place the beets in an ovenproof dish, toss with oil, a pinch of salt, pepper and few sprigs of fresh thyme. Cover with foil. Do the same with the squash, only, place them on a baking sheet and do not cover. Roast the beets for 45 minutes, remove and place in the fridge. Roast the squash for 30 minutes and toss occasionally until slightly golden and soft. Place in a container in the fridge. When your ready to serve, arrange all of the ingredients on salad plated except for the goat cheese, olive oil and vinegar. Finally, drizzle with olive oil and vinegar and sprinkle with goat cheese. Enjoy!
I love to use burrata on my Italian bread salad!
Italian bread salad or Panzanella is one of my favorite dishes to create during the summer because it showcases one of the best fruits of the season, the tomato. You can make it even better by adding fresh burrata cheese and balsamic glaze. I found a Barolo syrup infused with truffle and it’s amazing on this salad! One thing I find is that if you mix the salad prior to adding the bread, the salt will draw some of the water out of the tomatoes. This adds great flavor and moisture to the bread.
3 cups sourdough bread cut into 1 inch cubes
Fresh burrata cheese
2 medium heirloom tomatos
8 basil leaves chopped
1/4 cup red onion thinly sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Place the cubed bread onto a baking sheet and cook at 400° F tossing every few minutes until evenly browned. Meanwhile cut the tomatoes into a large dice and thinly slice onion. Toss all ingredients in a salad bowl. Finally, add bread and toss. Top with Burrata and enjoy the best Italian bread salad.
Ciboteca is a unique Italian marketplace in Santa Monica.
Ciboteca is a gourmet market, bakery and fast-casual restaurant now open in Santa Monica. Robert Ivan or “Bobo” is co-owner and executive chef this modern Italian marketplace. The menu includes an array of panini as well as deli items, pasta dishes, salads, charcuterie and rotisserie chicken. The food here is good but the rotisserie chicken steals the show! If you like slow cooked fresh herb crusted bird this is for you! If you are in the area it is not to be missed! Perhaps most intriguing is the patisserie which features an amazing selection of cakes, tarts and cookies. Yakari Kamiya lovingly creates Japanese/Italian fusion desserts that provide a insightful glimpse of Ciboteca’s potential. Also, not to be missed is the espresso (which I’m told Bobo roasts himself). One of the best espressos I’ve had stateside!
Yakiri Kamiya segments a grapefruit for one of his creative fusion desserts.
Japanese/Italian fusion leads to unique desserts such as sesame cheesecake.
Santa Monica, CA 90401