Also from Bite me, here is a tasty salad recipe that has some oomph. There are 3 make-ahead parts to this salad, which can be tossed together with the greens, pears and cranberries at the last minute.
Ingredients:
Spicy Pecans...
- 1 cup of coarsely chopped pecans
- 1 tablespoon olive oil
- 1/4 teaspoon each of ground cumin, cinnamon and chili powder
- 1/8 teaspoon cayenne pepper
Sweet Squash....
- 3 cups peeled and cubed butternut squash
- 2 tablespoons of olive oil
- 2 tablespoons of maple syrup
- 3/4 teaspoon kosher salt
Vinaigrette...
- 3 tablespoons of balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon packed brown sugar
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
More for the salad...
- 8 cups of loosely packed mixed salad greens
- 2 large pears, cored and thinly sliced
- 1/2 cup of dried cranberries
Preheat your oven to 450 degrees F. Line a baking sheet with foil. Mix together all of the ingredients for the spicy pecans, spread them on the baking sheet and place the sheet in the oven for 5 minutes or until the nuts are lightly browned. Cool.
For the squash, again line a baking sheet with foil. Mix together all of the ingredients for the sweet squash, spread them on the baking sheet and roast for 20 minutes. Cool.
Whisk together the ingredients for the dressing, adding the oil last, in a stream.
When you are ready to serve the salad, toss the greens with 2 tablespoons of the dressing in a large bowl, then add all of the other ingredients and drizzle with the remaining dressing.
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