Monday, November 9, 2015

Spinach Salad with Roasted Georgia Squash & Pecans

The farmer described the Georgia Squash as "like a sweet potato, but sweeter".  Served as roasted slices with nuts on raw vegetables, the "candy roaster" squash was quite beautiful.  Here's how I made it:

Green Salad with Roasted Georgia Squash & Pecans

(Serves 1)

Brush squash slices with oil.   Sprinkle with cumin, thyme and garlic.  Bake at 400 F. 15 minutes per side.  Sprinkle with pecans the last 5 minutes of baking.

5" piece Georgia Squash, peeled and cut in 1/2 inch slices
1 teaspoon walnut oil
1/8 teaspoon cumin
3 sprigs thyme, leaves only
1 garlic clove, minced
2 tablespoon chopped pecans

Assemble salad with spinach, radishes, carrots and grated ginger.  Top with roasted squash slices.  Squeeze juice over salad and sprinkle with Blue Cheese.
1 1/2 cups fresh spinach leaves, stemmed removed
2 radishes, sliced
1 small carrot, shredded
1/2 teaspoon grated ginger
2 tablespoon lemon juice
2 tablespoon Bleu cheese 

I also added ground hemp and sesame seed mix  I'd roasted for another recipe.  (This makes a great finish!)
1/2 teaspoon toasted ground hemp and sesame seed mix 

 Happy Meatless Monday!



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