Squash Salad

As part of our tribute to Harvest Time we have more exciting salad recipes to share with you!  Harvest Time is an ideal time to sample various fall vegetables you may have never tried before.  There are so many different kinds of squash in the world the likely limiting factor is time, not variety.  Delicata, acorn, butternut, spaghetti, and kabocha squashes are just a few of our fancied fall favorites.

Squash Salad - Two Varieties

Variety 1
2 c mixed baby greens
3/4 c cooked, mashed squash
1/4 - 1/2 c broccoli/clover sprouts
2 T honey mustard miso dressing*
1.5 tsp grapeseed oil
salt & pepper to taste

*Honey Mustard Miso Dressing (derived from Cold Mountain Miso)
3 T white or yellow miso paste
3 T honey
2 T red vinegar (any variety)
2 T mustard

For dressing mix all ingredients together in a small bowl; you'll likely have enough for several salads.

Variety 2
2 c mixed baby greens
1/2 - 3/4 c cooked, mashed squash
1/2 avocado, cubed
1 T hemp hearts
1/4 c fresh sauerkraut w/ juice (Bubbies' is the absolute best!)
pomegranate vinegar, salt & pepper to taste

**We recommend use of organic ingredients where possible.

For both these recipes it's ideal to cook a big batch of squash that will last you several days up to an entire week...that way you'll have a ready resource of squash to top your lunchtime (or anytime) salads whenever you desire.  Happy Fall!