Weekend Recipe: Roasted Squash Salad
I don't know about you, but the day after Christmas has me craving veggies to compensate for the cookies, cakes, and giant meals from the day before. This recipe from Helen Rennie sounds like the perfect fix.
Ingredients
2 medium Delicata Squash
1/3 cup olive oil
1/2 tsp salt
1/8 tsp black pepper
2 tsp lemon juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard (optional)
3 Tbsp olive oil
Salt and pepper to taste
8 cups mixed greens
1/2 cup dried cranberries
1/4 cup pine nuts, toasted
Directions
1. Place a rack into the bottom third of the oven. Preheat the oven to 375 degrees F. Cut the squash in half lengthwise, and scoop out the seeds with a spoon. Do not peel. Cut the squash into 3/4" cubes. Place the cubes in a bowl and toss with olive oil, salt, and pepper. Spread on a baking sheet in one layer without crowding. Roast squash for 20 minutes.
2. Stir the squash, and roast another 10-15 minutes or until very tender. Cool until warm (about 15 minutes). While squash cools, make the salad.
3. In a small bowl mix lemon juice, balsamic vinegar, and Dijon mustard with a fork until well blended. Pour the olive oil in a slow steady stream whisking constantly. Whisk until well combined. Season with salt and pepper.
4. Put the greens into a big bowl and toss with the dressing and salt to taste. Only use as much dressing as you need to coat the greens lightly (otherwise the acid in the dressing will wilt them). Arrange salad on plates, top with roasted squash. Sprinkle with dried cranberries and pine nuts. Serves 4.
--AndreaLeigh
alp on December 27, 2008 at 05:05 AM
thnks
sultan on December 27, 2008 at 05:06 AM
thnks
sultan on December 27, 2008 at 05:06 AM
thnks