Charred Pumpkin & Shiitake Salad with Truffle Vinaigrette

1. Preheat Broiler

Preheat your broiler. This high heat will help caramelize the vegetables, bringing out their natural sweetness and adding a delightful char.

2. Prepare Vegetables

In a large bowl, combine the diced squash, sliced shiitake mushrooms, and shallots. Drizzle them with the oil and toss to ensure everything is evenly coated. Season generously with salt and pepper, then spread the mixture out on a large baking sheet.

3. Broil Vegetables

Place the baking sheet under the broiler and cook for 15-20 minutes, stirring occasionally. You'll know they're done when the vegetables are slightly charred and just tender.

4. Prepare Truffle Vinaigrette

While the vegetables are broiling, if you’re using truffles, mince them finely and reserve their oil. In a small bowl, whisk together the balsamic vinegar, lemon juice, minced truffles (or truffle oil), and finely chopped rosemary.

5. Assemble Salad

Once the vegetables are done, transfer them to a serving bowl. Scatter the sliced cremini mushrooms over the top. Pour the truffle vinaigrette over the vegetables and toss everything together gently to ensure the salad is well coated.

6. Serve

Serve the salad warm or at room temperature. Enjoy the rich, earthy flavors of the charred pumpkin and mushrooms, complemented perfectly by the fragrant truffle vinaigrette.