Roasted Butternut Squash and Mushroom Medley Salad

1. Preheat Broiler

Preheat your broiler. This high heat will caramelize the butternut squash, giving it a delightful, slightly charred flavor that enhances the entire salad.

2. Combine Vegetables

While the broiler is heating, combine the butternut squash, shiitake mushrooms, and diced shallots in a large bowl. Drizzle the mixture with ¼ cup of extra virgin olive oil and toss everything together to ensure the vegetables are evenly coated.

3. Season Vegetables

Once the vegetables are well-coated, season them generously with Maldon sea salt and coarsely ground black pepper.

4. Broil Vegetables

Spread the seasoned vegetables out on a large baking sheet in a single layer. Place the baking sheet under the broiler and cook for 15-20 minutes, stirring occasionally. The goal is to get the squash slightly charred and just tender.

5. Prepare Vinaigrette

While the vegetables are broiling, prepare the vinaigrette. Mince the canned sliced black truffles finely, making sure to reserve the oil they come in. In a small bowl, whisk together the balsamic vinegar, lemon juice, and the minced truffles along with their oil (or just use an extra tablespoon of olive oil if you're not using truffles). Add the minced fresh rosemary to this mixture and whisk until well combined.

6. Combine and Serve

Once the broiled vegetables are ready, transfer them to a serving bowl. Scatter the thinly sliced cremini mushrooms over the warm vegetables. Drizzle the prepared vinaigrette over the top and toss gently to coat everything evenly. Serve this delightful salad warm or at room temperature.