Lifestyle

Cook this: Euchre tourney salad from My New Table


‘It’s almost like an artist’s palette,’ Trish Magwood says of this winter salad

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Our cookbook of the week is My New Table by Trish Magwood. Over the next three days, we’ll feature more recipes from the book and an interview with the author.

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A substantial combination of roasted butternut squash and red pepper, chopped greens, toasted pepitas and crumbled goat cheese, Trish Magwood’s euchre tourney salad “came from the ‘look in your fridge or look in your vegetable/fruit bowl and see what you’ve got leftover.’”

As temperatures drop and produce options narrow, she finds it more challenging to come up with enticing salads. But Magwood created this one “organically, naturally” for her friends’ annual Christmas card game tournament in Creemore, Ont. It’s since become a ritual.

“I like it because it’s composed, meaning it’s got different components. And it’s almost like a meal, so it can be as hearty as you want it to be,” says Magwood, a food and lifestyle entrepreneur who divides her time between Toronto and Creemore. “It’s a bit of a catchall because often at this time of year, we have leftovers and we’re trying to figure out what to do with them.”

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It’s as flexible as it is satisfying, she adds: Omit the cheese altogether for a dairy-free option or swap the goat for any other type you like. “You can alternate your cheeses; you can eliminate your cheeses. So it’s almost like an artist’s palette.”

Magwood adds quick pickled onions — “which I love” — for an extra hit of acidity. Use the leftovers on tacos, burgers, pizza, grilled fish or meat, she suggests. Or in another salad “especially those with cheese, to balance the fat and acid.”

My New Table by Trish Magwood
My New Table is food and lifestyle entrepreneur Trish Magwood’s third cookbook. Photo by Appetite by Random House

CHRISTMAS EUCHRE TOURNEY SALAD

3 cups peeled, deseeded and cubed butternut squash
1/4 cup and 1 tbsp olive oil
Salt and freshly cracked pepper
1 red bell pepper
4 cups chopped kale and mixed greens
1/4 cup aged balsamic vinegar
1 1/2 cups Pickled Onions (recipe follows)
1/4 cup pepitas, toasted
1/2 cup soft goat cheese

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Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil. Spread the squash out on the prepared sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Bake for 30 minutes or until the squash is soft and brown. Set aside to cool.

Step 2

If you have a gas burner, place the whole pepper directly into the high flame using metal tongs, turning to char it completely on all sides, about 6 minutes total. If you don’t have a gas range, halve the pepper, discard the stem and seeds, and broil on a sheet pan until charred, about 5 minutes.

Step 3

Seal the pepper in a plastic or paper bag and set aside to steam and cool. When cool enough to handle, remove from the bag and peel off the blackened skin (it should slide off easily). Don’t rinse. If you roasted the pepper on an open flame, discard the core and seeds. Slice the pepper into thin strips.

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Step 4

To assemble the salad, combine the kale, remaining olive oil and the balsamic. Season with salt and pepper, and toss to coat. Layer the squash, bell peppers, pickled onions, pepitas and goat cheese on top.

Serves: 6

PICKLED ONIONS

1 large red onion
1/2 tsp fine sea salt
Juice of 2 limes

Step 1

Slice the onion very thinly. Place in an airtight 2-cup sealable jar and sprinkle with the salt. Cover with the lime juice, add 1 tablespoon of water, lightly stir to combine and seal the jar. Refrigerate for at least 1 hour before serving. Store, sealed, in the fridge for up to 2 days.

Makes: about 2 cups

Excerpted from My New Table by Trish Magwood. Copyright © 2021 Trish Magwood. Photography© Ksenija Hotic. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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