Roasted Butternut and Apple Salad on a bed of Bitter Greens

From the book
Passionate Vegetarian by Crescent Dragonwagon, Robbin Gourley

Serves 4 to 6

Ingredients:

• 1 large butternut squash, about 1 pound, halved, seeded, and peeled
• Cooking spray (optional)
• 2 teaspoons tamari or shoyu soy sauce
• 1 teaspoon olive oil
• About 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 dried
• 1 to 2 cups very thinly sliced green cabbage
• 1/2 cup cilantro leaves, chopped medium-fine
• 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)

Directions:

1. Preheat the oven to 400 F.
2. Place 4 to 6 salad plates in the freezer to chill.
3. Cut the peeled squash into 1/2-inch dice.
4. Place the cut-up butternut squash on a large nonstick baking sheet or one that has been sprayed with cooking spray.
5. 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.
6. The squash should definitely keep its shape.
7. Remove the squash from the oven, keeping the oven on.
8. Immediately drizzle a little honey over the squash, toss and return to the oven.
9. Bake 5 to 10 minutes more, until the squash is all browned.
10. Remove from the oven and let cool to room temperature.

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