Monday, October 14, 2013
Warm Spiced Butternut Squash Salad with Winesap Apples and Raw Pumpkin Seeds
Serves: 4 Preparation Time: 30 minutes
For the Vinaigrette Dressing:
1 clove garlic
1 tablespoon shallots
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 cup unsweetened apple juice or water
2 tablespoons raw almond butter
1 tablespoon maple syrup
1/2 cup parsley
6 leaves sage
For the Butternut Squash:
12 ounces butternut squash, cut into 3/4 inch dice
1 tablespoon date sugar
pinch ground cinnamon
pinch ground cloves
pinch ground allspice
1/2 cup unsweetened apple juice
For the Salad:
4 tablespoons raw pumpkin seeds
2 apples (Winesap or other local apple), diced
2 tablespoons chopped unsulfured unsweetened dried apples
2 tablespoons red onions, sliced
3 cups spinach, sliced
3 cups kale, sliced very thinly
Combine all dressing ingredients in a high-powered blender. Blend at high speed until combined.
Preheat oven to 350 degrees. To roast the butternut squash, mix the squash with the date sugar, cinnamon, cloves, allspice, cayenne and apple juice. Place the mixture in a baking pan, cover with foil and roast until caramelized but still firm when a fork is inserted, about 15 minutes.
While the squash is roasting, combine pumpkin seeds, apples, dried apples, onions, spinach and kale in a bowl.
Remove squash from oven and combine with vinaigrette. Pour over the salad, mix to combine and serve immediately.
Chef Martin Oswald's Tip: This salad shines with all the great produce the fall season has to offer. When cooking the butternut squash, you want to lightly brown them on all sides to release their natural sugar, also as they turn color, you want to check repeatedly for doneness by poking them with a fork or knife. A little resistance when inserting the fork will guarantee a good "bite" and lots of smiling faces. In place of butternut squash you can use sweet potatoes, parsnip, delicata squash, acorn squash or buttercup squash.