Fall Squash Salad
Scott Hagnas | December 1 2008
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Time: 35 minutes
• 1 Delicata squash
• 3 1/2 Tbsp olive oil (divided)
• 2 tsp lemon juice
• 1 tsp Dijon mustard
• 2 tsp balsamic vinegar
• 1 tsp lemon peel
• 2 Tbsp pine nuts
• sea salt
• veggie mix - 8 mixed cups of the following fall vegetables: Lacinato kale, Curly kale, chard, radicchio, frisee.
Preheat your oven to 350 degrees. Cut the squash in half lengthwise, then scoop out the seeds. Chop the squash into cubes, then toss with 2 Tbsp of olive oil in a roasting pan. Sprinkle with sea salt if you like. Roast for 30 minutes, tossing every 10 minutes or so.
Meanwhile, chop your veggies, then toss them in a large salad bowl. I used a wide variety of seasonal greens from a farmer's market here; you might not want to track all of these down. Your salad will still be good with just a couple of the above.
Next, make the dressing. In a small dish, add the remaining 1 1/2 Tbsp of olive oil, lemon juice, Dijon mustard, balsamic vinegar, and lemon peel. Mix well, then add to the salad. Toss well, then transfer the salad to serving plates.
Once the squash is done, allow it to cool for 5 minutes. Top the salad with the squash, then scatter 1 Tbsp of pine nuts over each serving.
Zone info: 2 servings at 3.5 carb blocks, 19 fat blocks
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