Hardy harvest salads seem to be a “thing” these days. I was intrigued as to how the squash would integrate with the greens, so I googled some recipes and then tried my own. I loved the results, and so did our potluck group. But don’t use acorn squash like I did. Peeling it is nearly impossible! I bake the squash a day ahead of time
and refrigerate. Can be added to the salad cold or warmed for a few minutes in the oven or a couple of minutes in the microwave.
Prep time: 30 minutes Bake & cool time for squash: 1 hour Serves: 6
Basic Ingredients 6 cups greens, washed and torn (spinach, romaine, etc. I use “Power Greens” with baby chard, kale, & spinach) 1 small butternut squash or pumpkin 1 tablespoon oil 1/4 teaspoon cinnamon salt and pepper to taste Dressing Ingredients 1/4 cup extra-virgin olive oil 2 or 3 tablespoons lemon juice 2 teaspoons cumin, fresh ground 2 teaspoons fennel seed, fresh ground 1/2 teaspoon sea salt 1 teaspoon minced garlic
Mix & Match Ingredients Fresh basil leaves, torn 1 apple, chopped 1 firm pear, chopped Dried cranberries Pomegranate arils (seeds) Pumpkin seeds, toasted Sunflower seeds Walnuts, toasted Feta, crumbled
Roast Butternut Instructions Preheat oven to 400 degrees 1. Cut the ends off the squash, then slice it in half lengthwise. Scoop out the seeds,(You might want to save the seeds to roast. Yum!) and peel the squash. Cut into bite-size pieces. 2. In a bowl, toss the squash with the olive oil, cinnamon, and salt and pepper. 3. Place the squash on a roasting sheet or pan and roast in the oven until tender, about 30-40 minutes or more depending on how roasted you prefer. Set aside to cool.
Assembling the Salad 1. Combine the dressing ingredients in a covered jar and shake to mix. 2. Put the greens to a large bowl and add the ingredients you’ve chosen from the Mix-ins list. 3. Toss the salad with the dressing and squash and serve immediately.
I hope you enjoy this recipe. Leave a post here to let me know if you’ve tried this dish and how it turns out. Good cooking to you.
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