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Author:This Mess is Ours
Yield:4 servings 1x
Ingredients
Scale
2 russet potatoes, scrubbed and sliced into rounds
1 delicata squash, halved, seeds removed, sliced into half-moons the same width as the potatoes
2 tablespoons olive oil
kosher salt and pepper to taste
1/8 teaspoon garlic powder
1/2 pound green beans, cleaned and steamed
5-6 handfuls baby spinach
1/4 cup slivered almonds
1 1/2 tablespoons finely chopped chives
lemon wedges
Sour cream and chive dressing
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon chopped fresh chives
1 small clove garlic, minced
kosher salt and pepper to taste
Instructions
Roast the veg
Preheat the oven to 400°F and line two sheet pans with parchment paper. Set aside.
In a large bowl toss the potatoes, squash, olive oil, salt, pepper and garlic powder. Spread onto the baking sheets in an even layer. Roast for 20-25 minutes, flipping once, until golden in color.
Make the dressing
In a small bowl whisk together the sour cream, lemon juice, chive san garlic. Season to take with salt and pepper.
To serve
Arrange the spinach on a large platter. Layer the green beans and roasted veg on top of the spinach. Sprinkle with almonds and parsley. Serve with lemon wedges and sour cream and chive dressing.
