Butternut and Apple Salad on a bed of Bitter Greens
Vegetarian by Crescent Dragonwagon, Robbin Gourley
4 to 6
large butternut squash, about 1 pound, halved, seeded, and peeled
- Cooking spray
- 2 teaspoons tamari or shoyu soy sauce
- 1 teaspoon olive oil
1 1/2 teaspoons honey
- Honeyed Red-Wine Vinaigrette (recipe follows)
- 8 to
10 cups assorted salad greens, half mild (oakleaf, romaine, and/or Boston lettuces)
and half bitter or pungent (arugula, watercress, curly endive), well washed and
- 1 to 2 cups very thinly sliced green cabbage
- 1/2 cup cilantro leaves,
- 1 sweet, crisp apple, such as Galla, peel on, diced into
1/3 inch pieces
- 2 to 3 tablespoons toasted sesame seeds, or chopped, toasted
pecans, toasted pumpkin seeds, or - best yet - tamari-roasted pumpkin seeds (optional)
the oven to 400 F.
4 to 6 salad plates in the freezer to chill.
the peeled squash into 1/2-inch dice.
- Place the cut-up butternut squash on a large
nonstick baking sheet or one that has been sprayed with cooking spray.
- Toss the
squash with the soy sauce and oil and bake until the squash pieces are lightly
browned, slightly shriveled-looking and semi crisp on the outside and barely tender
all the way through, 20 to 30 minutes.
- The squash should definitely keep its shape.
- Remove the squash from the oven, keeping the oven on.
- Immediately drizzle a little
honey over the squash, toss and return to the oven.
5 to 10 minutes more, until the squash is all browned.
- Remove from the oven and
let cool to room temperature.