Come fall, I start thinking of warm, hearty and soulful recipes. Squash, apples, pomegranates and greens fill the farmer's market. My favorite part of walking the aisles in autumn is, of course, the slightly chilly sweater weather. No more of that sweltering heat.
I gravitate toward easy salads with roasted vegetables and a wholesome ancient grain as my choice of meal, such as this Roasted Butternut Squash and Beet Salad with Red Chile and Tamarind Vinaigrette. The salad is easy, nutritious and makes for a fantastic packed lunch for kids and adults alike.
Beets are probably one of my favorite superfoods - and I do not have a favorite here - I love both the red and orange varieties. Though I must say, the orange beets are much sweeter than their red counterparts.
My love of beets originated from a memorable dinner at the Girl and the Fig, a French restaurant with a few vegetarian options. It was one of our first trips as a married couple to Sonoma County, several years ago, pre-kids and all, when having a meal in peace wasn't yet a novelty. We ordered a three-course meal; I believe it was their Thanksgiving special. They had a beet gratin, which was dark magenta in color and, let's be honest, not very appetizing to look at. But that first bite into the gratin - with the sweetness from the beets, married with the salty cream cheese mixture, along with herbs like thyme and rosemary - was heavenly. These days, I roast beets and keep them handy in my fridge to add to salads or sandwiches.
The salad featured today starts off by roasting butternut squash and beets. I add flair to the squash and beets by coating them in a dressing made with red chile powder, cumin, coriander, tamarind (paste or concentrate) and extra-virgin olive oil. The dressing adds earthiness and gives it a lovely tart and slightly spicy flavor that gels perfectly well with the sweetness of the squash and the beets, especially once they are roasted and caramelized in the oven.
The vinaigrette is made with the red chile powder, tamarind paste or concentrate (easily available online or at an Asian or Indian grocery store), honey, red wine vinegar and extra-virgin olive oil. I love adding this sweet, tangy and spicy combination to my salads.
Farro is a nutty, chewy and ancient whole grain that is high in fiber and good for digestive health. It must be cooked properly, otherwise it might be a bit hard to chew. A fantastic tip to know with farro is that as soon as it is cooked, you'll want to coat the drained and still-hot farro with most of the vinaigrette (leaving some behind), so that it is absorbed and gets a good flavor. Once cooled, add arugula to the farro and toss it gently so as not to wilt the leaves too much.
Spread the farro onto a plate and top with the roasted butternut squash and beets. I add red onions to mine as well, along with a soft cheese like goat cheese. You can also use feta if you prefer that tangy taste. Toasted pumpkin seeds provided the much needed crunch. The remaining vinaigrette is drizzled on top. This salad is a medley of flavors, textures and colors - all in one bite.
Enjoy the salad by itself, or as a side with some form of protein. It can be easily stored in the fridge, in an airtight container and packed as lunch for the next day. My kids have been blown away by this salad and the vinaigrette is on repeat.
Roasted Butternut Squash and Beet Salad with Red Chile and Tamarind Vinaigrette
Serves 2
Make this easy and nutritious fall salad with butternut squash and beets that are roasted in a tangy, earthy dressing. They are served on a bed of farro and arugula that is tossed in a Red Chile and Tamarind Vinaigrette - all topped with goat cheese and toasted pumpkin seeds for the added creaminess and crunch.
Roasted Butternut Squash and Beet
3 cups heaped butternut squash, peeled and cut into 1-inch cubes
1 ¼ cups beet, peeled and cut into 1-inch cubes
4 tablespoons extra-virgin olive oil
1 tablespoon tamarind paste or concentrate
1 teaspoon table salt
1 teaspoon red chile powder
½ teaspoon ground cumin
½ teaspoon ground coriander
¾ teaspoon garlic powder
Red Chile and Tamarind Vinaigrette
3 tablespoons extra-virgin olive oil
1 tablespoon tamarind paste or concentrate
1 tablespoon red wine vinegar
1 tablespoon honey
1 teaspoon table salt
1 teaspoon red chile powder
Other Ingredients
1 cup uncooked farro, cooked per package instructions
1 cup arugula
¼ of a small red onion, thinly sliced
¼ cup toasted pumpkin seeds
½ to ¾ cup crumbled goat cheese
Roast the butternut squash and beets: Preheat the oven to 415 degrees. On a baking sheet, add the squash to one half and beet on another. In a small jar, add the olive oil, tamarind paste or concentrate, salt, red chile powder, cumin, coriander and garlic powder. Stir with a small whisk until well combined. Add ⅔ of the mixture to the squash and ⅓ of the mixture to the beets. With your hands, mix the squash with the olive oil mixture on the baking sheet. Repeat with the beets. Place the baking sheet in the middle rack of the oven for about 40-42 minutes, flipping the squash and the beets halfway through. For the last two-three minutes, broil the vegetables on high for a slight char. Remove and cool.
Make the Red Chile and Tamarind Vinaigrette: In a small jar, add all the ingredients and whisk with a balloon whisk until well combined. Set aside.
Assemble the ingredients: Once the farro is cooked and the water is drained completely, add ⅔ of the vinaigrette to the hot farro and stir to combine. This helps the vinaigrette to adhere and absorb into the farro. Add the arugula and, using two large spoons, mix gently. Plate the farro onto a platter. Top with the sliced onions, roasted squash and beets. Scatter the crumbled goat cheese onto the vegetables. Drizzle the remaining vinaigrette and scatter the toasted pumpkin seeds all over. Serve immediately.
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