Although our local temperatures took a little while to feel like fall, squash and root veggies of all kinds are finally starting to fill the shelves of both farmer’s markets and grocery stores. Everyone raves about summer produce, but let’s not forget about the gems of fall. Is there really anything better than fresh pumpkin roasting in your oven?
If you’re anything like me, at first sight of fall produce, you grabbed an armful. Now there’s a delicata and a butternut squash both staring me in the face every time I contemplate cooking. Lucky for me, this recipe will take care of half of that problem! You could certainly sub in another form of squash (like delicata or acorn), just remember to adjust the cooking time accordingly.
Butternut Squash Salad with Cranberry Vinaigrette
- 1 ½ lb. butternut squash, peeled and diced
- ½ cup dried cranberries, divided
- 2 Tbs. balsamic vinegar
- 2 Tbs. olive oil
- 2 tsp. Dijon mustard
- 1 clove garlic, minced (1 tsp.)
- ⅛ tsp. salt
- ½ cup slivered almonds
- 1 10-oz. pkg. mixed baby greens
1. Steam butternut squash cubes 7 to 10 minutes, or until tender.
2. Place 1/4 cup dried cranberries in bowl, and cover with boiling water. Steep 2 minutes, then drain. Transfer to blender with vinegar, oil, mustard, garlic, salt, and 1/4 cup water. Blend until very smooth.
3. Toast almond slivers in small skillet 3 to 5 minutes over medium heat, shaking pan often. Set aside.
4. Toss greens with dressing in large bowl. Top with warm squash, almonds, and remaining 1/4 cup cranberries.
Recipe and photo credit: www.vegetariantimes.com