Archive for the 'salads' Category

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

butternut salad 2 Roasted Butternut Squash Salad with Warm Cider Vinaigrette

I’ve decided after close to an hour that I don’t have much to say about this salad, except that it’s tasty, and I’ll be making it again.

My backyard greens have long since frozen solid, and I’m back to buying bins of the stuff, which mostly tend to sit in wait and go slimy in the fridge, not only because I’ve been away a lot but because I’m less inspired to eat a salad than usual. Comes with the snow, I guess – I’d rather be scooping up baked Brie with a crusty baguette.

butternut salad 1 Roasted Butternut Squash Salad with Warm Cider Vinaigrette

I came home today and turned the oven on to warm the house up, and decided that if I roasted some winter veggies, I would eat them. And after the past few weeks, I could do with filling up on veggies. Turns out a butternut squash makes as fab a salad as a roasted beet – had I had goat cheese, I would have used it, but big curls of sharp Parm did the trick. Add a sweet, vinegary dressing and crunchy walnuts and you have a winner. I love that the roasted squash is still warm, and that a salad can be warm, and more interesting to eat than a pureed soup.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Adapted from the Barefoot Contessa

1 butternut squash, peeled and diced
olive oil
1 Tbsp pure maple syrup
salt and freshly ground black pepper
3/4 cup apple cider or juice
2 Tbsp cider vinegar
1 shallot, minced
2 tsp grainy mustard
spring greens or baby arugula
1/2 cup walnuts, toasted
3/4 cup freshly grated Parmesan or 1/2 cup crumbled goat cheese

Preheat the oven to 400F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

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November 17 2013 | salads | 7 Comments »

Orchid Lime Salad

Lime Orchid Salad 1 Orchid Lime Salad

I’m all about ginormous salads these days – ones with quinoa and barley and rice noodles and just loads of chopped up stuff – salads I can fill up on and pat myself on the back for having consumed a virtuous quantity of veggies.

This particular salad was served at the very first back yard meal of the season, long before the floods, when it got chilly as the sun went down and we had to leave early because it was a school night. We were at a housewarming dinner at our friends‘ first home; this was set upon the picnic table alongside a chicken curry and stacks of mismatched plates, and all was devoured. When I made it myself at home it was far too much for us three – far better for a backyard get-together – and next time I’ll make sure I have salted peanuts or cashews to crush overtop, and perhaps some quickly cooked shrimp or leftover roasted chicken to add to the mix, if I’m so inclined when the moment comes.

Lime Orchid Salad 2 Orchid Lime Salad

And I’m hoping there will be another opportunity to bring something to someone else’s back yard on a hot summer night – as a bonus, this particular tossed noodle salad thing is gluten-free (if you use tamari instead of soy sauce), wheat-free, dairy-free and vegan, and yet all you notice when it comes to the table is all the stuff that’s in it – not all the stuff that’s not.

How’s your summer going so far? What’s everyone doing and making? I want to hear!

Orchid Lime Salad

Adapted from Whitewater Cooks with Friends

Dressing:
1/2 cup almond butter
1/4 cup canola oil
1/4 cup sweet chili sauce
1/4 cup rice vinegar
1/4 cup soy sauce or tamari
finely grated zest and juice of a lime
2 Tbsp. grated fresh ginger
1 Tbsp. sesame oil
1 Tbsp. maple syrup
4 garlic cloves, crushed
1/2 bunch cilantro, washed, dried and chopped

Salad:
16 oz thin rice noodles
2 Tbsp. sesame oil
2 carrots, peeled and cut into matchsticks
1/2 long English cucumber, seeded and cut into matchsticks
1 red pepper, cut into matchsticks
2 cups bean sprouts, washed well
a few green onions, chopped
toasted sesame seeds or salted peanuts

Put all of the dressing ingredients, including the chopped stems of cilantro but not the leaves, into the bowl of a blender or food processor and pulse until smooth.

Meanwhile, cook or soak the rice noodles according to the package directions; drain well and rinse with cold water. Transfer to a large bowl and toss with the sesame oil.

Add the reserved cilantro leaves, carrots, cucumber, red pepper, bean sprouts and onions; drizzle generously with dressing and toss with tongs to combine. Sprinkle with sesame seeds or chopped salted peanuts and serve. Serves lots.

pixel Orchid Lime Salad
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July 24 2013 | one dish and salads | 21 Comments »

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