Field Greens with Roasted Butternut Squash
My favorite neighborhood wine bar and bistro, DVine, serves a similar salad. When Love Grows Farms had field greens and butternut squash this week, I decided to see if I could re-create it.
1. With a vegetable peeler, peel a small butternut squash.
2. Slice squash open, remove seeds and fibers, and cut into 1 inch squares.
3. Put about 1 T. olive oil in your hands and rub on the squash squares to cover them lightly with oil.
4. Place on a cookie sheet in a single layer. Season with fresh ground salt and pepper.
5. Bake in 350 oven for about 15-20 minutes, turning every 5-7 minutes until browned and soft.
6. On another cookie sheet, toast 2-3 T. chopped walnuts in the oven, being careful not to burn them.
7. In a salad bowl, put 1 T. roasted sesame oil and 2 T. seasoned rice vinegar.
8. When squash is tender and nuts browned, allow them to cool slightly, then add to salad bowl.
9. Add 4-6 handfuls of field greens.
10. Toss and serve.
Serves 4 people.
My favorite neighborhood wine bar and bistro, DVine, serves a similar salad. When Love Grows Farms had field greens and butternut squash this week, I decided to see if I could re-create it.
1. With a vegetable peeler, peel a small butternut squash.3. Put about 1 T. olive oil in your hands and rub on the squash squares to cover them lightly with oil.
4. Place on a cookie sheet in a single layer. Season with fresh ground salt and pepper.
5. Bake in 350 oven for about 15-20 minutes, turning every 5-7 minutes until browned and soft.
6. On another cookie sheet, toast 2-3 T. chopped walnuts in the oven, being careful not to burn them.
7. In a salad bowl, put 1 T. roasted sesame oil and 2 T. seasoned rice vinegar.
8. When squash is tender and nuts browned, allow them to cool slightly, then add to salad bowl.
9. Add 4-6 handfuls of field greens.
10. Toss and serve.
Serves 4 people.
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