Tropical Fall Salad
|Tropical Fall Salad with Butternut Squash and Coconut Lime Dressing|
First off, Happy Thanksgiving to all my Canadian peeps! This weekend many Canadians donned their toques (a wool beanie-type cap) and trekked off to visit and give thanks for friends and family. I didn't cook as hubby and I were invited to join some other expats for dinner. All I did was take my Gluten Free Herb Rolls, because being from the prairies means never arriving for dinner empty-handed, and being allergic to everything means you should always travel with food!
But moving on to this brilliantly coloured salad...
So when I saw the piles of butternut squash at the farmers market yesterday, I didn’t think soup. I thought coconut.
With its gorgeous bright colours and this coconut, lime and cilantro dressing it’s hard not to imagine one's self far away from bizarre prairie weather, swinging on a hammock on some tropical beach at sunset with a ukulele playing in the background and the waves lapping on the shoreline…
But the truly great part is that the primary ingredients are in season right now and can be gotten for almost a song at the farmers market, your CSA box, or free from your own garden if you are a lucky duck and happen to have one of those.
I like steaming squash. It goes much faster than baking and uses less energy. And the bright orange colour intensifies with steaming more so than baking. This whole salad took all of 15-20 minutes to make, with most of the time spent on peeling the squash (which I explain in more detail below). I just whipped this up yesterday but I think it would be quite flexible. If I’d had cashews on-hand I would have tossed some of those on, or dried cranberries or even cooked quinoa to make it a well-rounded meal. I garnished with some local mozza, but you can do away with the cheese for a dairy free option.
1 Butternut squash
2 handfuls mixed greens for steaming (i.e. kale, swiss chard, mustard greens, spinach)
A healthy slice of mozza or other cheese (optional)
2 Tbsp coconut oil
1.5 Tbsp lime juice
½ Tbsp honey
2 Tbsp fresh chopped cilantro + 1/2 Tbsp for garnish
1. To slice and peel squash and keep all fingers intact, with a very sharp knife cut squash in half. Place cut end down on a cutting board and, using a sharp knife or peeler, peel downwards.
Then slice each half in half again lengthwise, exposing the seeds. With a spoon or melon baller, scoop out the seeds. Then slice in half-rounds and then into cubes, about 1" x 1".
2. In a steamer, or large pot with a metal strainer fitted over top, steam the butternut squash over boiling water until softened. About 7 minutes.
3. In the meantime, mix the coconut oil and honey in a glass jar with tight lid and warm to soften and blend. You can do this by placing the jar in a pot of warm water, or in the microwave for 15 secs. Add the remaining salad dressing ingredients and shake the jar to blend the dressing.
4. Once the butternut squash is soft, remove and add the greens to the steamer. Steam for approx. 2 minutes, until wilted and bright green. Remove and toss with the squash, dressing and other optional ingredients and enjoy!
Have extra steamed butternut squash? Why not try these Spiced Butternut Squash Scones or this Spiced Butternut Squash Spread, a fantastic fall veggie dip!
How do you like YOUR butternut squash? If you have a recipe please feel free to share a link to your blog post below!
OAS INFO: Zucchini and other related squash are on the oral allergy syndrome list. Steaming *should* help to denature the allergen proteins, making it safer to eat. However, you could always bake the squash in the oven at 375F for 30-40 minutes as the high heat is more likely to render the squash safe to eat.
|Steamed Butternut Squash Fall Salad.|
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