RECIPE

Composed Winter Salad with Orange-Poppy Seed Vinaigrette

Recipe Created For

30cm Iron Handle Skillet

Main Course

Vegetables

Cook Time

Over 1 hour

Serving Size

Cook Mode

INGREDIENTS

Orange-Poppy Seed Vinaigrette

1 navel orange, juiced
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) cider vinegar
1 ½ tbsp (22.5 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) chopped thyme leaves
1 tbsp (15 ml) poppy seeds
1 tsp (5 ml) sumac
¼ cup (60 ml) olive oil

Salad

1 acorn squash, sliced into wedges 1 inch (2.5 cm) wide, seeds removed
1 lb (450 g) small parsnips, peeled and quartered lengthwise
1 cup (250 ml) cubed feta cheese
1 tbsp (15 ml) olive oil
1/3 cup (75 ml) pumpkin seeds
1/3 cup (75 ml) chopped pecans
2 navel oranges, skin and white pith removed, sliced into halfmoons
2 blood oranges, skin and white pith removed, sliced into halfmoons
2 pears, thinly sliced
4 cups (1 litre) watercress
4 cups (1 litre) arugula
¼ cup (60 ml) mint leaves

INGREDIENTS

Orange-Poppy Seed Vinaigrette

1 navel orange, juiced
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) cider vinegar
1 ½ tbsp (22.5 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) chopped thyme leaves
1 tbsp (15 ml) poppy seeds
1 tsp (5 ml) sumac
¼ cup (60 ml) olive oil

Salad

1 acorn squash, sliced into wedges 1 inch (2.5 cm) wide, seeds removed
1 lb (450 g) small parsnips, peeled and quartered lengthwise
1 cup (250 ml) cubed feta cheese
1 tbsp (15 ml) olive oil
1/3 cup (75 ml) pumpkin seeds
1/3 cup (75 ml) chopped pecans
2 navel oranges, skin and white pith removed, sliced into halfmoons
2 blood oranges, skin and white pith removed, sliced into halfmoons
2 pears, thinly sliced
4 cups (1 litre) watercress
4 cups (1 litre) arugula
¼ cup (60 ml) mint leaves

INSTRUCTIONS

Orange-Poppy Seed Vinaigrette
Preheat the oven to 425°F (220°C).

In a bowl, whisk together all the vinaigrette ingredients, except for the oil, until smooth. Slowly drizzle in the oil while whisking until well combined. Season to taste with salt and pepper.

Salad
Place the squash and parsnips on a large plate. Brush all over with some of the vinaigrette and season with salt and pepper.

In a bowl, combine the feta with a few spoonfuls of the vinaigrette. Let marinate while you prepare the next steps.

Arrange the squash and parsnips in an Iron Handle Skillet. Transfer to the middle rack of the oven. Roast, stirring halfway through, for 35 minutes or until browned and fork tender. Remove the vegetables from the skillet and keep warm.

Heat the olive oil in the same skillet over medium heat (be careful-the handle will still be hot!). Add the pumpkin seeds and pecans to the skillet. Cook while stirring for 3 to 4 minutes or until nicely toasted. Remove from the skillet.

When ready to serve, in a Classic Serving Bowl, combine the squash, parsnips, citrus slices, pears, watercress and arugula. Toss with vinaigrette and season with salt and pepper to taste. Garnish with the feta, nuts and mint leaves. Serve any extra vinaigrette in a Mini Au Gratin Dish.