One of our favorite places in Los Angeles to act like ladies who lunch is at Farm Shop. Set in the totally adorable Brentwood Country Mart, we feel chic just by association with the carefully curated artisanal products, the loads of streming natural light, and the posh clientele ranging from the most gorgeous yoga Moms to celebrities. On a recent trip we had their red rice salad with avocados and spicy greens and wanted a version we could call our own, hence the creation of this Spiced Delicata Squash Salad with Black Rice and Avocado.
cut in half lengthwise, seeded, and cut crosswise into half moond
halved, pitted, and sliced
For the squash: Heat the oven to 375°F. Arrange squash on a rimmed baking sheet, drizzle the squash with 2 tablespoons of the olive oil, the paprika, and cinnamon and a sprinkle of salt and pepper. Toss to coat all of the squash with olive oil then bake until the squash is tender and golden, flipping halfway, about 20 minutes.
For the dressing: Combine remaining 1/3 cup olive oil, rice wine vinegar, Dijon mustard, and honey in a jar. Season with salt and freshly ground pepper, close, and shake well to evenly combine. Taste, adjust seasoning as desired and serve.
Dressing can be made up to 4 days ahead – store refrigerated in an airtight container.
For the salad: To serve, arrange kale, black rice, squash, avocado, pumpkin seeds, and feta in a serving dish. Drizzle with some of the dressing and pass the rest on the side.
Photography and food styling by Aida Mollenkamp