Very Berry Salad with Blood Orange Poppy Seed Dressing
The fresh sweet berries in this salad are complemented by robust and crunchy maple pecans along with the zesty zing of fresh red onions.
During squash season you might consider stealthily leaving a bountiful basket on your neighbor’s porch. This easy summer soup, enhanced with herbes de Provence, gives you another way to appreciate the glorious abundance of yellow squash.
Ingredients
SERVINGS: 4 Serving(s)
- 2 pounds yellow squash
- Spray oil for pan prep and light spray on squash
- 1 medium sweet or yellow onion
- 1 cup cherry tomatoes, or 2 medium tomatoes, chopped
- 1–2 tablespoons herbes de Provence
- ½ teaspoon salt
- ½ teaspoon pepper
- Feta cheese and fresh thyme for garnish
Preparation
Preheat oven to 400°F and prepare pan with spray oil.
Slice squash into medallions about ¼ inch thick.
Slice onion and tomatoes, if needed.
Assemble squash, onion and tomatoes on prepared pan. Sprinkle on herbes de Provence and salt and pepper, then spray lightly with olive oil.
Roast until tender (about 20 minutes). Puree in food processor until smooth. Add salt to taste.
Serve warm or cold. Garnish with feta cheese and a sprig of fresh thyme.
Related Stories & Recipes
