I have the rare blessing to live in Portland where we can get local produce all year round, so my family participates in 2 different Community Supported Agriculture programs each year: This summer we had a share from Food Works CSA, which is run by a local organization that teaches kids from the neighborhood to farm as well as leadership skills. This winter we will have our 5th winter share from 47th Ave Farm. In a funny turn of events, these two CSAs overlapped by 2 weeks and I thought it would be a fun challenge to try and eat, ferment or freeze all the veggies from both shares. One of the veggies we have a ton of now is winter squash... here's proof:
So I've been trying to think of creative ways to incorporate squash into my meals, and one way I'd never had it before was in a fresh salad, and thus was borne this recipe.
This is a very kid friendly recipe, and I intentionally did not include black pepper, garlic, ginger, or other spicier flavors because I made this salad to take to dinner at my friends' house whose 6 year-old is sensitive to spiciness. We ate this salad alongside slow cooker chicken with roasted sweet potato and cauliflower. YUM!
Use any greens you have on hand to make the salad - I had a wonderful assortment available thanks to my double farm share and used brussel sprout tops, fava greens, and kale.
Prep time: 25 minutes
Cook time: 30 minutes
Serves: 4-6 hearty portions
6 large handfuls of leafy greens
1/4 c red onion, minced
1/2 pumpkin or other winter squash (about 3-4 cups)
1 red apple
1/4 c olive oil, plus 2 T for cooking the pumpkin
1/4 c apple cider vinegar
1 t cinnamon
Salt to taste
- Preheat the oven to 400º.
- Cut the pumpkin in half, scoop out the seeds, peel it and chop it into 1 inch cubes.
- Put the pumpkin in a bowl with olive oil and mix to coat evenly.
- Place parchment paper on a cookie sheet, spread the pumpkin evenly, and sprinkle with salt.
- Cook for 30 minutes or until pumpkin can be pierced easily with a fork. Remove from the oven to cool, and sprinkle with half of the cinnamon.
- Chop salad greens into bite size pieces, mince the onion, and slice the apples as thinly as you can, then add them all to a large salad bowl.
- Top with the cooled pumpkin, olive oil, apple cider vinegar, a few dashes of salt and the remaining cinnamon.
- Toss and enjoy.