Roasted Squash and Taro Salad
A Wholesome Vegetarian Salad Featuring Seasonal Squash and Taro
Discover a delightful vegetarian salad crafted with hearty, mature squash from the garden and fresh taro, a seasonal star. This dish is not only nutritious but also wonderfully flavorful, making it a perfect light meal.
Main Ingredients- 1/2 small mature squash
- 5 taros
- 10 cherry tomatoes
- 20-30g arugula
Cooking Instructions
Step 1
Begin by preparing half of a small mature squash. Be cautious when using a knife, as the skin of mature squash can be quite tough.
Step 2
Carefully peel the tough skin off the squash with a knife. Then, use a spoon to scoop out and discard the seeds and fibrous inner part. Cut the squash into bite-sized pieces, suitable for roasting or frying.
Step 3
Place the prepared squash pieces into an oven-safe dish or bowl. Having them in a container will make it easier to season and cook later.
Step 4
Now, let’s prepare the taro. Peel the taro thoroughly. Taro can be slippery when peeled, so you might find it helpful to rinse it under water or wear cooking gloves.
Step 5
Cut the peeled taro into bite-sized pieces, similar in size to the squash. Avoid cutting them too small, as they might become mushy when cooked.
Step 6
Add the cut taro pieces to the same container as the squash. Combining them now will allow for easier and more even seasoning.
Step 7
Season the squash and taro mixture with sea salt (or a good quality salt) according to your preference. Salt enhances the natural flavors, so it’s best to start with a little and add more after tasting.
Step 8
Freshly grind Kampot pepper (or white pepper) over the ingredients. The pungent aroma of the pepper will beautifully complement the natural sweetness of the squash and taro.
Step 9
Drizzle generously with fragrant basil oil. If basil oil is unavailable, a good quality olive oil makes an excellent substitute, offering a wonderful aroma and flavor.
Step 10
Gently toss the ingredients in the bowl to ensure they are evenly coated with the seasonings and oil. Mix carefully to avoid breaking the pieces.
Step 11
Arrange the seasoned squash and taro pieces in the basket of your air fryer. Try not to overcrowd the basket for more even cooking.
Step 12
Preheat your air fryer to 200°C (390°F). Place the basket in the air fryer and cook for approximately 20 minutes. Midway through cooking, shake the basket or toss the ingredients to ensure they roast evenly and turn a lovely golden brown.
Step 13
Once roasted to perfection, carefully transfer the warm squash and taro to a serving plate. Serving them while warm enhances their deliciousness.
Step 14
Prepare fresh Italian parsley. This herb will add a fresh aroma and vibrant color to your salad.
Step 15
Finely chop the Italian parsley and sprinkle it evenly over the warm squash and taro on the plate. Its subtle fragrance will be delightful.
Step 16
Squeeze the juice of half a lemon over the salad. The lemon juice will add a refreshing zest, balancing any richness and elevating the overall flavor profile.
Step 17
Finally, grate some Grana Padano cheese (or Parmesan cheese) over the salad. The salty and nutty notes of the cheese will complete this dish beautifully.
Step 18
At this point, your basic Squash & Taro Salad is complete. It’s a satisfying and healthy meal on its own.
Step 19
For an even fresher and more vibrant salad, consider adding halved cherry tomatoes and a handful of arugula. The peppery bite of arugula combined with the sweetness of the tomatoes will create a wonderfully refreshing and layered salad experience. Toss everything together before serving for the best flavor integration.
