Roasted Squash Salad with Roasted Garlic Vinaigrette

Today, I had to participate in one of the things that us Americans hate most.

That’s right my friends. I had jury duty.

This was my second trip to the dreaded juror waiting room.

Luckily, I was released early in the day. But apart of me was a little sad.

Before we took our juror’s oath this morning, a judge gave a phenomenal speech about why we should want to be jurors. It was funny, charismatic and motivating.

It really made me feel like by being there I was helping out my country in a small but important way. And I do hope that at sometime, when the timing is better, I do get to be a bigger part of the judicial process.

Until then, I will continue to drink coffee out of my election special coffee cup and attempt to better the world one dish at a time.

You will need…

3 small yellow squash, sliced

3 small zucchini, sliced

2 heads radicchio or travissio

2 tablespoons chopped sage

2 heads roasted garlic

½ cup olive oil, plus 2 extra tablespoons

¼ cup balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together 2 tablespoons olive oil, the squash, the zucchini and the sage. Season the squash well with salt and pepper and spread it onto a baking sheet.

Pop the squash in the oven and roast it for 20 minutes.

While the squash is roasting, chop the lettuce into bight sized pieces.

Then, combine the garlic, vinegar and olive oil in a food processor and pulse until completely combined.

Season the dressing with salt and pepper.

When the squash has finished roasting, let it cool for a couple minutes.

Add the squash to the lettuce.

Drizzle the squash and lettuce with the vinaigrette, toss and serve.

Love and Beer Floats

Angela

Roasted Squash Salad with Roasted Garlic Vinaigrette

3 small yellow squash, sliced

3 small zucchini, sliced

2 heads radicchio or travissio

2 tablespoons chopped sage

2 heads roasted garlic
½ cup olive oil, plus 2 extra tablespoons

¼ cup balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together 2 tablespoons olive oil, the squash, the zucchini and the sage. Season the squash well with salt and pepper and spread it onto a baking sheet.

Pop the squash in the oven and roast it for 20 minutes.

While the squash is roasting, chop the lettuce into bight sized pieces.

Then, combine the garlic, vinegar and olive oil in a food processor and pulse until completely combined.

Season the dressing with salt and pepper.

When the squash has finished roasting, let it cool for a couple minutes.

Add the squash to the lettuce.

Drizzle the squash and lettuce with the vinaigrette, toss and serve.