If you still have some winter squash hanging around the house but like me are starting to crave a nice, light summer salad, then, friends, eat a transition salad! Here’s the key: warm vinaigrette. On soft, tender lettuce. Yes. I’m serious.
Here it is, guys. I’m short on words tonight.
The Transition Salad: Squash, Lettuce, + Warm Chorizo Vinaigrette
1 whole red kuri squash (or others, they’ll all work), roasted and sliced
1 Chinese eggplant, sliced and roasted
1 bunch red leaf, green leaf, or boston lettuce, washed and torn
8 oz Mexican chorizo
1 clove garlic, minced
1 jalapeño, minced
1/4 cup apple cider vinegar
cilantro, to garnish
sliced green onion, to garnish
Roast the squash and Chinese eggplant in the oven. Heat oven to 400, cut the squash in half and slice the eggplant into 1/4-inch coins. Brush both the squash and eggplant with olive oil. They’ll cook at different speeds, so just keep an eye on them. You’ll want to flip the eggplant after about 10 minutes.
Get the lettuce ready in what serving bowls you’re using. Top with the squash slices, eggplant slices, cilantro, and green onion. Then start the dressing. In a pan, begin to sear the chorizo, breaking it up as it cooks. As the oil starts to sizzle, add the garlic and jalapeño. When the chorizo is fully cooked, add the vinegar. Let warm through, then immediately pour over the salads. Eat immediately.