Squash and Cauliflower Salad with Salsa Verde
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the Salsa Verde
  • 2 whole pickled jalapeno in escabeche (or the equivalent), finely chopped (I like Embasa brand which are available in my local grocery store. Or you could make your own)
  • 3 T cilantro, finely chopped (if you're a cilantro hater, replace with Italian parsley)
  • 2 cloves garlic, minced
  • 3 T lime juice
  • 4 T olive oil
For the salad
  • 3 Yellow Summer Squash, chopped into bite sized pieces
  • 12 oz. cauliflower florets, cut into bite sized pieces
  • 2 -4 T olive oil
  • salt
  • 1 c. cooked cranberry beans (these could be replaced with any cooked beans, including chick peas or cannellini. I just happened to have cranberry beans)
For the salsa:
  1. Combine all ingredients. Salt to taste. Set aside.
For the salad:
  1. Preheat oven to 450. Toss squash and cauliflower in olive oil. You want each piece to be lightly coated in oil. Spread vegetables on a cookie sheet in a single layer, sprinkle generously with salt and roast until browned and soft -- 20-30 minutes. Let cool, and combine with beans and salsa verde.
The cauliflower and salsa verde is adapted from A Homemade Life by Molly Wizenberg
Recipe by The Domestic Front at http://www.thedomesticfront.com/eat-at-your-desk-squash-and-cauliflower-salad-with-salsa-verde/