Bruschetta is nothing more than a good piece of bread acting as a vessel for some yummy toppings. You almost can’t go wrong with any combination you put together.

Today I pair the long awaited butternut squash with a light radish and pea shoot salad for a lovely summer-meets-all version. Rounding out the flavors is the orange parsley dressing. It’s light yet hearty, soft and crunchy, all in one bite. Delicious.

This is definitely a “use a fork and knife” bruschetta over a simple “pick it up and take a bite” one, and that just adds to the dish’s depth and character.

Try this out as a plated appetizer or salad course at your next dinner party. You’ll get some well deserved Fat and Happy kudos!


 

Squash and Pea Shoot Salad Bruschetta

  • 4 radishes, thinly sliced

  • 1/4 cup celery, chopped

  • 1 can chickpeas

  • 2 cups butternut squash, cubed

  • 2 oz goat cheese

  • 1 cup pea shoots

  • 1 teaspoon fresh thyme

  • 6 baguette slices

  • 1 packed cup Italian parsley

  • juice of 1 orange

  • 4-6 tablespoons sesame (or olive) oil

  • Himalayan pink salt and fresh black pepper

Mix together the dressing: blend (or finely chop together) the parsley with the orange juice, 2-3 tablespoons of oil and salt; use additional oil if needed to achieve desired consistency. Set aside.

Over medium heat, warm a tablespoon of oil. Add the cubed squash and cook until just fork tender (not mushy).  Add in the chickpeas and celery with a good pinch of salt and pepper. Toss well and turn off the heat.

Toss the radishes, pea shoots and fresh thyme with the remaining tablespoon of oil and a pinch of salt and pepper. Set aside.

Squash-2

Toast the baguette slices under the broiler (Rub a little oil on each slice for the best results and to avoid a dry bread). Pile a scoop of the warm squash and chickpea mixture on top of each bread slice. Top with a bit of the radish and pea shoot salad. Crumble the goat cheese over the top. Drizzle each with the orange parsley dressing. Grind fresh black pepper over the top.

Fat and Happy Food Blog Tips and Techniques: Though they have different flavors, pumpkin and squash are so similar in texture you can use either in this recipe.

For more recipes, go to Monique’s blog: FatandHappyBlog.com and Monique’s new site, HappyEatsHealthy.com

 

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