Acorn Squash Salad with Cilantro, Ginger and Maple Syrup

[Guest guest]

Acorn Squash Salad with Cilantro, Ginger and Maple Syrup

 

2 medium acorn or other winter squash

1/2 cup olive oil

1/3 cup minced fresh cilantro

6 tbsps. orange or tangerine juice

3 tbsps. maple syrup

2 tbsps. minced candied ginger

1/2 tsp. salt

1/8 tsp. to 1/2 tsp. cayenne pepper

salad greens, one handful per serving, washed, dried, lightly dressed in extra

virgin olive oil

 

Preheat oven to 375 degrees. Cut squash in half, scoop out seeds, and bake face

down on a greased baking sheet 30 to 45 minutes depending on size, until soft.

Cool squash completely, scoop out soft flesh and roughly chop. Place squash in

a small bowl and set aside.

Combine olive oil, cilantro, orange juice, maple syrup, ginger, salt, and

cayenne in a blender or food processor and blend well.

Pour the dressing over the squash and toss gently. Chill for at least an hour

to allow the flavors to combine.

Serve on a bed of lightly dressed greens. Serves 4 to 6.

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ