This is one of the first dishes I made for Jimmy. Surprisingly enough, he thoroughly enjoyed it. The flavors, textures and aromas of this dish are fantastic. This salad can be used as a side dish for the honey soy salmon or as a main dish. Some other variations to this salad could be to use pine nuts instead of almonds or add more roasted vegetables such as eggplants.
Serves 4
Ingredients:
1 medium sized butternut squash
3 tablespoons olive oil
1 teaspoon cinnamon (optional)
Dash of salt
½ cup sliced almonds
2 teaspoons sesame oil
1 bag spinach
Preparation:
1. To roast the squash: preheat the oven to 450 * F. Peel the squash, remove the seeds and cut into ½ inch thick cubes [some store sell it pre-peeled and cut]. In a rectangular baking dish, arrange the squash in a single layer; toss with the olive oil, cinnamon and a dash of salt. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 10-15 minutes longer or until squash is just tender and pale golden. Let them cool slightly. The squash can be prepared 4 hours ahead of time.
2. Heat the sesame oil in a large non stick pan over medium heat. Place the sliced almonds into the pan and let them toast for 2-3 minutes.
3. To arrange the salad, place the spinach in a bowl, top with the squash and then pour the almonds on top.
4. For the dressing, sprinkle with olive oil and a balsamic glaze. If you do not use cinnamon you could whisk together honey and soy sauce for a great dressing.
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