Linda M. Kurth Author: Divorce & Faith, Romance & Food
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Harvest Salad with Greens and Roasted Butternut Squash

10/23/2018

1 Comment

 
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 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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​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
1 Comment
Donna Rudiger
10/30/2018 05:24:37 pm

This sound simply yummy! Will try this and keep it on hand for Thanksgiving!

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    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2