Roasted Pattypan Squash and Corn Salad
By Leah ColinsPublished on September 21, 2021
Yield
Serves 4 to 6
Ingredients
Dressing
1 ounce dandelion greens, trimmed and torn into bite-size pieces (1 cup)3 tablespoons roasted sunflower seeds 3 tablespoons water 1 tablespoon maple syrup 1 tablespoon cider vinegar 1 garlic clove, minced¼ teaspoon table salt ⅛ teaspoon red pepper flakes ¼ cup sunflower oil or extra-virgin olive oilSalad
2 tablespoons sunflower oil or extra-virgin olive oil 2 teaspoons maple syrup ½ teaspoon table salt ⅛ teaspoon pepper 1½ pounds baby pattypan squash, halved horizontally4 ears corn, kernels cut from cob1 pound ripe tomatoes, cored, cut into ½-inch thick wedges, and wedges halved crosswise1 ounce dandelion greens, trimmed and torn into bite-size pieces (1 cup)2 tablespoons roasted sunflower seedsBefore You Begin
You can use baby arugula or watercress instead of dandelion greens. Preheat your oven while you make the dressing. Use baby pattypan squash that measure between 1½ and 2 inches in diameter. If you can't find baby pattypan squash, you can use zucchini or summer squash cut crosswise into 1-inch-thick rounds.
Instructions
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Process dandelion greens, sunflower seeds, water, maple syrup, vinegar, garlic, salt, and pepper flakes in food processor until finely ground, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly drizzle in oil until incorporated. (Dressing can be refrigerated for up to 2 days.)
- Whisk oil, maple syrup, salt, and pepper together in large bowl. Add squash and corn and toss to coat. Working quickly, spread vegetables in single layer on hot sheet, arranging squash cut side down. Roast until cut side of squash is browned and tender, 15 to 18 minutes. Transfer pan to wire rack and let cool slightly, about 15 minutes.
- Combine roasted squash and corn, half of dressing, tomatoes, and dandelion greens in large bowl and toss gently to combine. Drizzle with remaining dressing and sprinkle with sunflower seeds. Serve.
for the dressing
for the salad
Yield
Serves 4 to 6Ingredients
Dressing
Salad
Ingredients
Dressing
Salad
Ingredients
Dressing
Salad
Why This Recipe Works
To make a salad showcasing a vegetable native to the Americas—pattypan squash—we paired it with other native foods: sweet corn and fresh tomatoes in a vibrant dressing of pureed sunflower seeds and peppery dandelion greens. Pattypans come in different sizes; we chose baby green and yellow ones for their tender skin and vibrant flavor (some say the squash loses flavor as it matures). Roasting the squash on a sheet pan was the fastest and easiest way to cook it all in one batch. Cutting it in half horizontally before roasting allowed us to keep its lovely shape intact, and adding corn to the sheet pan reduced our overall cooking time. First we tossed the squash and corn in oil and maple syrup to complement the squash's sweet, creamy profile and promote browning. We didn't even have to turn the squash during roasting—it retained its bright color and was fully cooked through.
Before You Begin
You can use baby arugula or watercress instead of dandelion greens. Preheat your oven while you make the dressing. Use baby pattypan squash that measure between 1½ and 2 inches in diameter. If you can't find baby pattypan squash, you can use zucchini or summer squash cut crosswise into 1-inch-thick rounds.
Instructions
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Process dandelion greens, sunflower seeds, water, maple syrup, vinegar, garlic, salt, and pepper flakes in food processor until finely ground, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly drizzle in oil until incorporated. (Dressing can be refrigerated for up to 2 days.)
- Whisk oil, maple syrup, salt, and pepper together in large bowl. Add squash and corn and toss to coat. Working quickly, spread vegetables in single layer on hot sheet, arranging squash cut side down. Roast until cut side of squash is browned and tender, 15 to 18 minutes. Transfer pan to wire rack and let cool slightly, about 15 minutes.
- Combine roasted squash and corn, half of dressing, tomatoes, and dandelion greens in large bowl and toss gently to combine. Drizzle with remaining dressing and sprinkle with sunflower seeds. Serve.
for the dressing
for the salad
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