If you’re hosting, potlucking, or doing any sort of eating for Turkey day, then I’ve got your perfect side dish! I always host a gaggle of vegetarians and pescatarians, so it’s all about the sides. You won’t miss the Turkey with this roasted delicata squash and Israeli couscous salad. It is hearty and fresh–from the preserved lemon–at the same time. Plus, since it’s served at room temperature, it won’t hog your oven or stove top space.
1 cup of Israeli coucous
2 cups of water
1 teaspoon of turmeric
2 tablespoons olive oil
2 small delicata squash, cut lengthwise and sliced into 1/4 inch half moons
1 head of kale, destemmed and sliced into ribbons
1 fennel bulb, shaved on a mandoline
1/4 cup of ricotta salata, grated or shaved
1/4 of the rind of a whole preserved lemon, minced
2 tablespoons parsley, minced
1/3 cup olive oil
2 tablespoons of white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
1. Pre-heat oven to 400 degrees. On a cookie sheet, spread squash in a single layer and drizzle with olive oil. Season with salt and pepper. Roast until deeply caramelized. Set aside to cool to room temperature.
2. In a medium saucepan, heat the 1 tablespoon of the olive oil on medium-high heat. Add the couscous and toast until slightly browned, about 3 to 5 minutes. Add the water and bring to a boil. Add salt and pepper and turmeric. Simmer for 10-12 minutes or until the liquid has evaporated and pasta is tender. Set aside to cool to room temperature.
3. Mix the dressing ingredients together.
4. Dress kale, fennel, pasta, and roasted squash. Transfer to a serving bowl and top with ricotta salata.