Looking for a delightful recipe inspired by Wicked the Musical? Make my De-Greenified Salad inspired by Elphaba! I used yellow squash and white asparagus, two veggies we typically associate with the color green, for this easy, whimsical dish.
Would it be alright by you if I de-greenify you?
Here all-white ingredients are tossed with a delicious garlic champagne vinaigrette. The dish is then (dramatically!) finished with a sprinkling of fresh oregano, the only bit of green left in our De-Greenified Salad.
This is a winning dish even if you aren’t a Wicked fan. This make-ahead recipe stays perfect for days making it perfect for workday lunches or picnics.
De-Greenified Wicked Salad
2 cups dry pearl couscous
4 yellow squash
Salt, black pepper, paprika
1 jar pickled white asparagus, drained and chopped
8 oz feta cheese, crumbled
Fresh oregano
Garlic champagne vinaigrette, recipe follows
- Preheat oven to 400 degrees. Cut squash into thick slices and toss with olive oil, salt, black pepper, and paprika. Roast for 12-15 minutes or until squash is fork tender. Remove squash from oven and set aside.
- Cook couscous according to package instructions. Let cool and fluff with a fork. You should have 3-4 cups of cooked couscous.
- Whisk together dressing ingredients.
- Toss couscous with roasted squash, pickled white asparagus, feta cheese, and fresh oregano. Add dressing, stirring to coat. Serve immediately or refrigerate until ready to serve.
Garlic Champagne Vinaigrette
1/4 cup olive oil
1/8 cup champagne vinegar
1 small garlic clove, minced
Salt and pepper to taste
- Slowly pour champagne vinegar into olive oil, whisking vigorously to emulsify. Season with salt and black pepper to taste and whisk in minced garlic.
Read more about my Wicked party here. Watch the episode:
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