1. Dice up squash
In the summer, Cervay and his staff focus on fresh vegetables lightly roasted or sauteed and then chilled for the salad bar. When the weather turns cooler, zucchini and yellow squash can be diced and roasted, then chilled and tossed with olive oil, citrus or fresh herbs. “Now you have a nice roasted vegetable ... that fits in that salad bar category, but is a different way to build a salad,” Cervay says.
Oven-roasted butternut squash is a staple on the salad bar at Tufts University in Medford, Mass., says Julie Lampie, nutrition and marketing specialist for Tufts Dining. “Our butternut is locally grown and available year-round, so it’s a nice addition, especially during the fall and winter,” she says.