Butternut squash has been on the menu often at our house this winter.
So when I saw a salad on the "Proud Italian Cook" using Butternut squash ribbons I took note.
Marie's salad looks wonderful and I'd recommend trying it sometime but I didn't have all the ingredients she used so I made up my own version.
The credit for the idea of Squash ribbons goes to her.
Here is how I made my salad.
for the Salad:
- 1 medium sized Butternut squash
- 1 tablespoon olive oil
- salt and seasoned pepper
- 1/2 cup pine nuts
- 4 cups romaine, torn into bite sized pieces.
- 1-2 cups fresh kale, chopped
- 1 cup cabbage (I used green cabbage but red cabbage would be lovely)
- 1 cup dried cranberries
- 1/2 cup crumbled Feta cheese
For the dressing:
- 2 tablespoons grapefruit flavoured white balsamic vinegar or regular white balsamic
- 5 tablespoons olive oil
- Preheat oven to 400º F.
- Cut the neck from the butternut squash, reserving the rest for another use.
- Peel the squash using a potato peeler.
- After the skin is all peeled away and discarded, continue peeling the squash into long ribbons, turning the squash as you peel off each ribbon.
- In a bowl, toss squash ribbons with olive oil and salt and pepper.
- Place on parchment lined baking pan, spreading the ribbons out so they are not in a clump.
- Roast in 400º oven for about 8-10 minutes. You want the squash cooked and a bit brown on the edges but not burnt. Watch closely.
- Remove from oven and set aside. This can be done a day or two ahead of time. (Store in refrigerator until needed.)
- Heat pine nuts over medium heat, stirring constantly until nuts begin to brown. Remove from pan and let cool.
- Place remaining salad ingredients in a salad bowl.
- Add cooled squash and pine nuts.
- Mix oil and balsamic vinegar until well blended.
- Pour over salad, toss and serve.
- Serves 4-6