“Keep the hot side hot and the cool side cool!” This was the revolutionary selling point for the McDonald’s McDLT, in 1985 so the consumer didn’t have soggy warm lettuce against a hot hamburger. Truly, I think this idea simply led to additional packaging for a crappy sandwich no matter how you build it and another ad campaign that has stuck in my head for a good 25 years.
This week’s winter squash recipe thankfully has nothing to do with McDonalds, but it is a warm and cool salad. In the cooler months, I like to make salads that combine fresh greens with warm roasted vegetables, contributing an element of comfort food. In addition to flavors, varying textures and temperatures make food more dynamic and appealing to eat.
Week two of The Squash Project, in which I am making a new winter squash dish every week until Christmas, involves acorn squash. This is an easy to find squash that is ridged and shaped like an acorn, hence the name. The flavor is nutty and sweet, but with a drier texture and less sugary than some of it’s siblings. Acorn squash are categorized as winter squash, but actually are in the same species as summer squash, like zucchini. Acorn squash are not as concentrated in beta carotene as most other winter squash, but they are still high in potassium and fiber. If the acorn squash is organic, the skin is absolutely edible.
My Rosemary Roasted Acorn Squash Salad would be a delightful addition to the Thanksgiving table with it’s bright colors and delicious, seasonal ingredients. It is also an easy weeknight meal with the addition of cooked chopped chicken breast or a scoop of garbanzo beans.
May we be grateful for the opportunity to eat healthy food, the primary step to thriving in our one precious life.
Rosemary Roasted Acorn Squash Salad
Serves 6
1 medium organic acorn squash
2 tablespoons olive or avocado oil
1/2 teaspoon sea salt
1 1/2 tablespoons chopped fresh rosemary (1 1/4 teaspoon dried)
1/2 cup walnuts, toasted*
1/2 green apple, thinly sliced and tossed in lemon juice to prevent browning
1/2 cup dried cranberries
8 ounces mixed salad greens
Preheat oven to 425 degrees. Cut squash in half. Scoop out seeds. Cut squash into 2 inch pieces. Toss with 2 tablespoons oil, 1/2 teaspoon salt and rosemary. Spread evenly on baking sheet. Roast for 30 minutes or until squash is lightly caramelized on corners and tender when pierced with a fork. Set aside.
*To toast walnuts: Preheat oven to 350 degrees. Spread nuts evenly over pan and toast for about 7 minutes or until lightly browned.
A wonderful thing about living in the Pacific Northwest is rosemary grows like a weed.
Dressing:
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1/8 teaspoon fresh ground pepper
1/4 teaspoon sea salt
1 tablespoon maple syrup
1/4 teaspoon garlic granules or powder
Whisk together all ingredients in a measuring cup or small jar. Set aside until ready to serve salad.
In a large salad bowl, add greens, cranberries, apple and warm or room temperature squash. Toss salad with dressing (you any have a little dressing leftover depending on your saturation desire). Hand crumble walnuts over salad and serve immediately.
Luscious Light 