Wow your guests with this colorful rainbow harvest salad, which is packed with multiple vitamins, minerals, fiber and antioxidants.
To cook the squash, either dice and steam OR toss with 1-2 tablespoons of olive oil.
Place on a baking sheet, and bake at 350 for about 30 minutes until soft but NOT mushy. You want it to hold up when you toss the salad.
To prepare squash, toss 2 cups raw cubed squash in a bowl with 1 tablespoon olive oil and a dash of salt and pepper.
Bake at 400 degrees F for 30-40 minutes until tender.
Place into a large bowl with the chopped cabbage, diced pear, currants, squash, walnut and pumpkin seeds. Toss lightly.
Prepare the dressing by placing ingredients into a jar with tight fitting lid, shake well.
To serve pour dressing over salad, gently toss and serve immediately.
Additional Notes:
Check out our Thanksgiving Tips and Recipes Blog Post.
Ingredients
Directions
To cook the squash, either dice and steam OR toss with 1-2 tablespoons of olive oil.
Place on a baking sheet, and bake at 350 for about 30 minutes until soft but NOT mushy. You want it to hold up when you toss the salad.
To prepare squash, toss 2 cups raw cubed squash in a bowl with 1 tablespoon olive oil and a dash of salt and pepper.
Bake at 400 degrees F for 30-40 minutes until tender.
Place into a large bowl with the chopped cabbage, diced pear, currants, squash, walnut and pumpkin seeds. Toss lightly.
Prepare the dressing by placing ingredients into a jar with tight fitting lid, shake well.
To serve pour dressing over salad, gently toss and serve immediately.
