Spinach, Walnut and Kabocha Salad

Contributed by CSA member Tom Ricker

Ingredients:

  • 1.5 lbs Kabocha Winter Squash (stem and seeds removed; skin on and cut into 1" thick slices
  • 2 Tbsp + 1/2 cup olive oil; divide
  • 1 1/2 tsp salt
  • 1/2 cup rice vinegar
  • 1/2 tsp granulated sugar
  • 1/2 small red onion peeled and cut in 1/4" thick wedges
  • 8 ounces spinach leaves, or swiss chard (approx 5-6 cups)
  • 1/2 cup walnut halves, roughtly chopped

Directions:

  • Preheat oven to 400
  • Brush squash with 2 Tbsp olive oil; salt and pepper to taste
  • Place on a baking sheet; bake for 20 - 25 minutes.
  • In a medium bowl: whisk vinegar, sugar, and 1/2 tst salt.  Let stand for 15 minutes or overnight
  • Put spinach or slightly braised swiss chard in a salad bowl
  • Roast walnuts in a heavy bottom skillet, approx 10 minutes.  Put in salad bowl
  • Add cooled squash to bowl
  • Romove onions from vinegar mixture; add onions to the salad bowl
  • Whisk vinegar mixture with remaining olive oil  Pour over the salat ingredients.
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