Squash, Beets & Collards with Mustard Vinaigrette
The beets, butternut squash and mustard vinaigrette can be prepared up to 3 days ahead. Refrigerate until ready to use. Reheat vegetables or serve at room temperature over hot collard greens.
1 Red Dog Farm acorn squash, peeled, seeded, and cut into 3/4-inch cubes
1 Tablespoon olive oil or coconut oil
1/4 teaspoon sea salt
2 Red Dog Farm beets, peeled and diced
1.5 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1/4 cup olive oil
1 tablespoon olive oil or coconut oil
1/2 cup finely chopped yellow or white onion (1/2 medium onion)
1/4 teaspoon sea salt
2 garlic cloves, minced
1/2 teaspoon ground cardamom
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 bunch Red Dog Farm collard greens, stems and ribs discarded, cut into 1/2-inch ribbons
Preheat oven to 400°F. Line a large sheet pan with parchment paper.
In a large bowl, toss squash with 1/2 tablespoon olive oil and 1/8 teaspoon salt. Spread in a single layer on prepared sheet pan. Place in preheated oven and roast 20 to 25 minutes, turning once, until tender.
In same bowl, toss beets with 1/2 tablespoon olive oil and 1/8 teaspoon salt. Spread in a single layer on prepared sheet pan. Place in preheated oven and roast 30 to 35 minutes, turning once, until tender.
To make mustard vinaigrette, whisk vinegar and mustard. Continue to whisk while slowly drizzling in olive oil. Set aside.
To make collard greens, heat 1 tablespoon oil in a large skillet over medium heat. Add onions and remaining 1/4 teaspoon salt and sauté over moderate heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes. Add garlic, cardamom, thyme and pepper and cook, stirring occasionally, for 1 minute. Add collards to skillet in large handfuls, letting each batch wilt slightly before adding more. Cover and cook over moderate heat, stirring occasionally, until collards are just tender, 5 to 10 minutes. Uncover and cook, stirring, until most of the liquid has evaporated, about 5 minutes.
Toss roasted butternut squash and beets with mustard vinaigrette. Serve over collard greens.