Sunday, October 11, 2009

Warm Winter Greens and Squash Harvest Salad

I saw a recipe for spinach and squash salad in Yoga magazine, so I decided to make a new version using what I had on hand. It was delicious, healthy, and very autumn-like! This makes 2 servings. If you want more double the greens and nuts, and bake a bigger squash for the same amount of time.

1 big head of red swiss chard or
a large bag of spinach - I used chard

1 small butternut squash or acorn squash
1/4 c pine nuts (you can substitutes sliced almonds or pumpkin seeds or any other nut you like)

1 T lemon juice
1 T balsamic vinegar
1 t garlic salt or garlic powder

olive oil
salt and pepper

Heat oven to 400 degrees F. Cut squash in half and scoop out seeds. Oil or spray a pan with baking spray and put squash cut side down. Bake for 45 minutes to 1 hr till tender. Cool, peel, and cut up into bite sized pieces.

Meanwhile heat a pan and toast pine nuts or other nuts till lightly browned. Watch carefully - they go fast. Set aside.

Prepare the chard if you are using it - strip of thick stems, chop leaves into large chunks and rinse, then let sit out on a towel to air dry.

Right before you are ready to serve, heat 3 T olive oil in the bottom of a large pan on medium high. Add greens, garlic powder or garlic salt, and cook till wilted and tender. Splash balsamic vinegar over the top.

Put green on a plate. Top with some baked squash. Sprinkle with toasted pine nuts or other nuts. Splash with lemon juice and drizzle with olive oil. Salt and pepper to taste.

Next time I'm going to sprinkle some crumbled feat cheese on this too. It was REALLY yummy!!! I served mine with white fish cooked simply in olive oil and sprinkled with soy sauce and lemon juice in a pan on the stove top.

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