After a good week a bad one… And I know the next 2 weeks are going to be terrible. I have to start writing my dissertation, which means endless hours in front of the computer writing. Not sure I will want to write anything more, even if I have the time. Anyway, I will try to post at least once a week. So please be patient with me. I will eventually be done with all of this and be back to you guys!
Since we are still around Halloweeen time I will give you the recipe for a great pumpkin salad. Well technically in my case it was a butternut squash salad, but you can use any winter squash you like, as long as its flavorful and not too dry.
I found this salad really nice with the heat from the chili flakes and the citrus flavor of the dressing. And it can rally lighten up a fall dinner with a bright note.
- mixed greens
- 1/2 butternut squash (or any other squash you like)
- 1 onion
- chili flakes
- olive oil
- toasted nuts
For the dressing
- juice of 1/2 orange
- juice of 1 lime
- extra virgin olive oil
- Thinly slice your squash and your onion and place them on a oven dish in a single layer. Dress them with 2 spoons oil and a pinch or 2 of chili flakes (depending on how much you like heat). Give it a good stir so that the are all coated in oil and chili and put in a 400F oven for 10 minutes or until they are uniformly wilted and relatively dry. Take them out of the oven and mix in the chopped toasted nut to absorb some of the moisture and to give the salad a bit of a crunch.
- For the dressing, mix the juices with oil in the ratio of roughly 2 part oil, 1 part lime juice, 1 part orange juice in a sealable container (think jam jar or Tupperware). Add a pinch of salt, close the lid and and shake until emulsified.
- Prepare the salad by putting the greens in a bowl and top them with the cold roasted squash mix. At the last minute, dress the salad.