The Sunset Salad Recipe
roasted vegetable salad with cucumber, butternut squash, charred corn, fresh avocado, cilantro, grilled poblano, onion, lime zest, queso fresco, and chef's herbed chimichurri sauce
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Ingredients
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Roasted vegetables & salad assembly
Chef's herbed chimichurri
Method
Roasted vegetables & salad assembly
- 1
Preheat and prepare squash
Preheat the oven to 425°F (220°C). Toss the 4 cups cubed butternut squash with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, stirring once halfway through, until the edges are caramelized and the squash is tender. Remove from oven and let cool slightly.
- 2
Char corn and poblano
While the squash roasts, char the 2 ears of corn and the poblano. For the corn: using a gas flame or a heavy cast-iron skillet set to high, turn the ears frequently until several kernels are blackened and blistered (about 6–8 minutes total). Let cool slightly, then cut kernels off the cob. For the poblano: place it directly over a gas flame or on a hot skillet, turning until the skin is blistered on all sides (about 6–8 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam; this makes peeling easier. Peel off blistered skin, remove stem and seeds, and slice into 1/2-inch strips.
- 3
- 4
Quick toss for greens
In a large bowl, combine 4 cups mixed greens with the lime zest, 2 tbs lime juice, and a light pinch of the finishing salt and pepper (about 1/4–1/2 tsp salt and 1/8–1/4 tsp pepper). Toss gently to coat the leaves evenly.
- 5
- 6
Finish and season
Taste and adjust seasoning with the remaining 1/2 tsp salt and 1/4 tsp black pepper if needed. Drizzle the prepared chimichurri over the salad (amount and placement described in the chimichurri section below) and serve immediately.
Chef's herbed chimichurri
- 7
- 8
Emulsify and season
In a medium bowl, combine the chopped parsley, chopped cilantro, and minced garlic. Add 2 tbs red wine vinegar, 1 tbs lime juice, 1/3 cup extra-virgin olive oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp dried oregano, and 1/4 tsp red pepper flakes. Whisk vigorously (or pulse briefly in a small food processor) until the mixture is well combined but still slightly chunky. Taste and adjust — add a touch more vinegar for brightness, oil for richness, or salt for seasoning.
- 9
Rest and integrate flavors
Let the chimichurri sit at room temperature for at least 10 minutes to allow the flavors to meld. If preparing ahead, refrigerate in an airtight container for up to 48 hours and bring to room temperature before serving. If it thickens in the fridge, whisk in a teaspoon of warm water or a little extra olive oil to loosen.
- 10
Dress the salad
When the salad is assembled, spoon the chimichurri over the top in a couple of generous tablespoons (about 3–4 tbs total) and gently toss a few times to distribute. Reserve some chimichurri on the side for guests who want extra. Garnish with additional cilantro or a light sprinkle of queso fresco if desired.
