Wednesday, October 7, 2015

Recipe: Red Cabbage Salad With Broiled Butternut Squash & Pear

Think the start of fall means salad season is over? Think again! Fall is a great time to rethink salads. Instead of tomatoes and cucumbers, instead, think beets, cabbage, and squash. Add apples or pears, and some toasted nuts, and you have a hearty, gorgeous, healthy fall salad like this one!

Red Cabbage Salad Tossed With Broiled Butternut Squash & Pear

Ingredients:

1 small butternut squash (about 1 pound)
2 firm ripe pears, washed
1 Tbsp butter, melted
3 cups finely chopped red cabbage
1 small Granny Smith apple, chopped
1/4 cup chopped walnuts, toasted
1/2 cup raspberry or regular vinaigrette dressing

Directions:
  • Get out broiler pan and spray with cooking oil.
  • Peel the squash, cut in half lengthwise and scoop out the seeds and discard.  Cut squash into 1/2 inch slices, crosswise.
  • Cut pears in half lengthwise, then into 8 wedges, then cut out core and seeds from wedges.
  • Brush squash and pears with melted butter.
  • Preheat broiler. 
  • Place squash on broiler pan; place pan on rack about 3 inches from heat and broil for 3 minutes, remove from oven and turn each piece over.
  • Now add the pears to the broiler pan; put on rack and broil 3 more minutes or until squash is tender and pears are hot.
  • Place chopped red cabbage on a large platter or salad bowl.
  • Top with hot squash and pears.
  • Add chopped apple and walnuts, then drizzle vinaigrette dressing evenly over entire salad.
  • Toss and serve immediately.

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