Decomposed Salad

  • Yield: Serves 8
Decomposed Salad

Source: Martha Stewart Living, Special Issue 2000


  • 1 butternut squash, (1 1/2 pounds), peeled, cut into 3/4-inch pieces
  • 2 shallots, peeled and sliced 1/4 inch thick
  • 1/4 cup olive oil
  • 2 teaspoons coarse salt
  • Freshly ground black pepper
  • 1/2 cup pumpkin seeds
  • 2 tablespoons sugar, plus a pinch
  • 3/4 teaspoon ground cinnamon
  • 1 pinch of cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons balsamic vinegar
  • 1 six-ounce head red or white endive, leaves separated
  • 1 ten-ounce head red-leaf lettuce, torn into bite-size pieces


  1. Preheat oven to 450 degrees with rack in the lower third. Combine butternut squash, 1 1/2 shallots, 1 tablespoon olive oil, 1 teaspoon salt, and a pinch of black pepper in a bowl; toss to coat. Transfer the mixture to a Silpat-lined baking sheet, and roast until tender and golden brown, 30 to 40 minutes.

  2. Place pumpkin seeds in a small nonstick skillet, and toast until the seeds begin to pop, 3 to 5 minutes. Remove from heat; set aside. Combine sugar, cinnamon, cayenne pepper, and 1/2 teaspoon salt in a small bowl. Add pumpkin seeds. Drizzle with honey, and toss to coat.

  3. Finely mince the remaining 1/2 sliced shallot, and place in a large bowl. Add balsamic vinegar, the remaining 1/2 teaspoon salt, and a pinch each of black pepper and sugar; whisk to combine. Continue whisking, slowly drizzling in the remaining 3 tablespoons olive oil. Add the endive leaves, roasted squash, and shallots; toss to coat. Transfer the salad to a large platter, and sprinkle with pumpkin seeds. Serve immediately.


Be the first to comment!