Spicy Fall Squash Salad

Yum

We are in the home stretch toward one of the biggest holidays of the year:  Thanksgiving!

Each year we have all of our traditional dishes such as my favorite pumpkin pie, mashed potatoes, a wonderful Citrus Rosemary roasted Turkey Breast, lime jello salad, among other veggies such as this and this.  Plus I always try to introduce a new dish each year to keep it fresh and hopefully inspire a new traditional food to the mix.

This year I'm making a wonderful Fall fresh salad.  One with spicy roasted butternut squash, pomegranate seeds, and pistachios!  This salad just screams the flavors of the season.  The squash is roasted and then tossed with a spice mix of cumin, coriander, and a little cayenne for some heat.  Mixed greens are topped with the roasted spiced squash, goat cheese, chopped dates, along with the pomegranate seeds and pistachios.  The whole salad is topped with cider and date dressing that is just fabulous.  The fresh salad is filled with autumn flavors that lend a sweet and spicy note to the salad!

SPICY FALL SQUASH SALAD

You can't pick a better salad to go with your Thanksgiving meal!  The perfect autumn salad full of sweet and spicy flavors that totally compliment each other.  This salad is a WINNER!

Add something new to your holiday spread with this salad.  It's THAT GOOD!

Happy Thanksgiving!







Spicy Fall Squash Salad
adapted from Love and Lemons

1 package pre-cut butternut squash
1 teaspoon Extra Virgin Olive Oil
¼ teaspoon Ground Cumin
¼ teaspoon ground coriander
¼ teaspoon Cayenne Pepper
6 cups spring mix greens
2 ounces Goat Cheese, torn into smaller pieces
2 Medjool dates, pitted and diced
¼ cup pomegranate seeds
¼ cup Pistachios, chopped and toasted

Kosher salt and freshly ground black pepper

Cider Date Dressing (makes extra)
5 tablespoons Extra Virgin Olive Oil
2 tablespoons Apple Cider Vinegar
1 tablespoon fresh lemon juice
1 Medjool date, pitted
½ garlic clove
⅛ teaspoon Ground Cumin
¼ teaspoon kosher salt
freshly ground black pepper, to taste

3 to 5 tablespoons water, as needed to blend

Instructions

Preheat the oven to 425°F.   Place the butternut squash cubes on a large baking sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.

In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.

Make the Cider Date Dressing: In a blender combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Blend well until combined.  Add 1 to 2 more tablespoons of water as needed if too thick.

Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.

Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

Swiss Chard and Grilled Chicken Salad

Time to use up some of those wonderful fall/winter vegetables before they are gone!

I've been experimenting with different greens this year.  One of my new favorites is Swiss Chard.  Swiss Chard is a beautiful leafy green vegetable that is very popular along the Mediterranean, and is loaded with nutrients.  

Until recently I had only eaten this vegetable sauteed, but one day while I was lunching at the fresh salad and hot food bar at Whole Foods I came across a salad made with Swiss Chard.  Wow! What a wonderful base for a salad.  Raw, tender leaves mixed with various yummy toppings and drizzled with a nice dressing...oh this is excellent!

I just knew that I had to make my own salad using this great vegetable.  So off I went to buy some Swiss Chard.  There are two types you can get, the original Swiss Chard with white stalks or ribs, and a Rainbow Swiss Chard that has varied colors of ribs.  Of course I chose the Rainbow Swiss Chard because they were so pretty.  One difference between the two that you should know is that the ribs on the Rainbow are quite tough and the thick parts should be removed for ease of eating.  The white ones are less tough and can be eaten with little problems.

See how pretty these are?

So basically you just substitute the Swiss Chard for the lettuce your would normally use in the salad.  Add your favorite toppings and go!  I chose to grill some chicken, and add cranberries and walnuts, plus some luscious goat cheese for my toppings.  A splash of balsamic vinaigrette, homemade or purchased works equally well. (See below for my simple homemade version)  What you end up with is a wonderful salad that is good for you!  Aside from all that...it just tastes darn good!

Hope you enjoy this!



Swiss Chard and Grilled Chicken Salad

Serves 4

½ lb boneless skinless chicken breasts cut into cubes
salt & pepper
1 T olive oil
1 bunch of Rainbow or Red Swiss Chard, washed and woody stems removed
1/3 c dried cranberries
¼ c toasted walnuts
2 oz goat cheese crumbled
¼ c balsamic vinaigrette

Heat olive oil in a medium skillet over medium heat.  Salt and pepper chicken breasts to taste.  Add chicken to the hot skillet and cook, stirring frequently, 5-6 minutes or until cooked through and golden brown.  

On a large platter or in a bowl place torn Swiss chard, cranberries, walnuts, and goat cheese.  Add chicken.  Add balsamic vinaigrette and toss to evenly coat.  Serve.


Beth's Simple Balsamic Vinaigrette

Makes: 3/4 cup

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper

In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.  Store in a small mason jar or airtight container for 3-4 days.