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Chard and Squash Salad

winter squash salad

photo by Ray Kachatorian

1 small winter squash, such as sweet dumpling, acorn or golden
2 small beets, trimmed
1 Tbsp olive oil
1 bunch Swiss chard, tough ribs removed and leaves torn
Red wine vinaigrette or vinaigrette of choice
Sea salt and freshly ground pepper

Cut the winter squash into wedges and remove the seeds, if desired. Transfer the wedges to a baking dish. Halve the beets and add to the dish. Drizzle with the oil and toss to coat. Bake in a preheated 450° F oven, stirring once, until tender and lightly browned, 20 to 40 minutes. Let cool. Peel and slice the beets. Place the chard in a bowl, drizzle with some of the vinaigrette. Toss to coat. Add the squash and beets, drizzle with the remaining vinaigrette, and season to taste with salt and pepper.

From Cooking in Season: 100 Recipes for Eating Fresh, by Brigit Binns