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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