Taste Tested: Roasted Squash, Speck & Watercress Salad

Light summer suppers seem like a distant memory at this time of year, but that doesn’t mean you should be skipping your salad course. A�In the ring this week is a salad recipe that puts up a fight!


“Sometimes, lettuce just isn’t enough. A�Not only does this salad pack a hearty autumn punch, but it’s got two dressings–that’s right, TWO dressings. A�This ain’t your ordinary salad. A�This salad – itA�does what it chooses, when it chooses, where it chooses. A�It answers to no one…except maybe your fork.”


Recipe: Roast Squash, Speck & Watercress Salad

From butternut to sugar pumpkin, feel free to sub any seasonal squash into this recipe.


  • 1 whole Ontario acorn squash, cleaned and cut into wedges
  • 1 tsp Ontario cold pressed Canola oil
  • 1 bunch of Ontario watercress
  • 4 slices of Ontario speck or proscuitto (you’ve tried Pingue, right?)
  • 2 tbsp Ontario maple syrup
  • 1 tsp Sriracha
  • 2 tbsp Ontario cows milk yogurt
  • 2 tbsp lemon juice
  • 1 tsp olive oil
  • Salt & Pepper to taste


  1. Preheat oven to 375 degrees.
  2. Toss cleaned squash in canola oil, season with salt, and arrange in single layer across half a cookie sheet.
  3. Roast squash for 40 minutes flipping once halfway through cooking, or until golden brown.
  4. Meanwhile, whisk yogurt, olive oil, and lemon juice together in small bowl. Set aside.
  5. Mix sriracha and maple syrup in small bowl. Set aside.
  6. Once done, lay 4 pieces of speck on baking sheet in single layer and continue baking for 4 minutes until crisp.
  7. To assemble, spoon yogurt sauce on large plate. Layer squash, crispy speck and watercress in alternating layers in the center of plate. Drizzle with spicy maple sriracha sauce to finish.
  8. Serve immediately, while warm.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 2

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!


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