Butternut squash salad with pomegranates and toasted pumpkin seeds

butternut squash salad with pomegranates and pumpkin seeds | pamela salzman

Although I love planning and cooking the whole Thanksgiving meal, a few years ago I decided I was just plain bored with the same old same old.  The problem was that no one else was.  My family and regular Thanksgiving guests wanted no deviation from tradition.  I hinted at the notion that maybe, perhaps I would replace the standard stuffing with a fabulous grain-based recipe I had been testing.  A rebellion!!!  Oh, come on people.  Like you need more bread?  Fine, the stuffing stays.  But that didn’t prevent me from trying to show everyone how overly starchy Thanksgiving is.  So I asked, “Can we do away with the mashed potatoes or make them more interesting with some roasted garlic or cauliflower puree?”  I’m sure you can guess how that went.

 

 

Someone asked me the other day what is my favorite part of the Thanksgiving meal.  I’ll give you three seconds to guess.  Okay, time’s up.  The vegetables!  Too obvious, I know.  Actually, it’s really the salad that is the highlight of the meal for me because I can change it up every year and it’s the only way I get to have any fun at all.  The beautiful colors of the vegetables do a lot to balance out all that beige, not to mention balance out all the carbs.  I also love eating something raw with all that cooked food.  But from a logistical perspective, salads can be made without the use of a stove or oven, which is a saving grace on Thanksgiving.  And, as if it couldn’t get any better, salads, for the most part, can be prepped in advance.

This butternut squash salad is something I made for Thanksgiving a few years ago and I still make it often for entertaining or for potlucks during the fall.  It’s beautiful, healthful, delicious and showcases the season’s great produce.  I have a theory that fruits and vegetables that grow during the same season usually complement each other very well.

On that note, there aren’t too many fall salads that wouldn’t be more fabulous with the addition of a handful of pomegranate seeds.  In fact, I think every Thanksgiving salad I’ve made in the last 8 years has had pomegranate seeds scattered throughout.  My kids and I are obsessed with them.  It was a happy day in our house the day I came home from the farmer’s market with the first pomegranates of the season.  I’ve even taught my kids how to seed them — Mr. Picky, who is a Virgo, is rather meticulous about getting every last seed out.  We open the pomegranates under water and gently push the seeds away from the peel.  It’s actually quite therapeutic, but more importantly, it keeps me from making a trip to the dry cleaner.  Also, people tell me that the already seeded pomegranates always seem a bit soggy.  They’re certainly much more expensive and why would you pay your grocery store a premium when you’ve got kids to do the job?

butternut squash salad with pomegranates and toasted pumpkin seeds | pamela salzman

butternut squash salad with pomegranates and toasted pumpkin seeds | pamela salzman

Butternut Squash Salad with Pomegranates and Toasted Pumpkin Seeds

Pamela
5 from 1 vote
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Servings 6 -8

Ingredients
  

  • 1/3 cup raw hulled pumpkin seeds pepitas or chopped pecans
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil or unrefined melted coconut oil + 1 teaspoon olive oil for the pumpkin seeds
  • 1 3- pound butternut squash peeled, seeded and cut into ¾ -inch dice
  • 1 Tablespoon fresh thyme leaves or 2 teaspoons chopped fresh rosemary I accidentally left it out in this picture.
  • 1 ½ teaspoons sea salt
  • freshly ground black pepper to taste
  • 8 ounces mixed baby greens
  • ½ cup fresh pomegranate seeds
  • Dressing:
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh pomegranate juice or orange juice
  • ½ teaspoon sea salt
  • A few twists of freshly ground black pepper
  • 2 teaspoons minced shallot
  • 2 teaspoons maple syrup or raw honey
  • 6-7 Tablespoons cup unrefined cold-pressed extra-virgin olive oil

Instructions
 

  • Preheat oven to 400 degrees.
  • Place the pumpkin seeds in a skillet and toast over low heat until lightly browned. Drizzle with 1 teaspoon olive oil and a pinch of sea salt. Remove from heat and set aside. Try not to eat them all while you’re cooking everything else.
  • Toss the squash with thyme and olive oil or coconut oil and place on 2 baking sheets. Season with sea salt and pepper. Roast for 35-40 minutes, turning once until tender and caramelized.
  • For the dressing: in a small bowl combine lemon juice, pomegranate juice, shallot, maple syrup, sea salt and pepper. Whisk in olive oil until emulsified.
  • Place salad greens on a platter and toss with enough dressing to coat lightly. Separately drizzle the butternut squash with some dressing and add to the greens. Sprinkle with the pomegranate seeds and pumpkin seeds. Taste for salt and pepper.

Notes

Dressing can be made a few days ahead and kept refrigerated.
Pumpkin seeds can be toasted the day before.
Salad greens can be washed and dried a few days in advance and rolled up in a damp kitchen towel or plastic bag and kept in the refrigerator.
Butternut squash can be cut up the day before and kept refrigerated.
Pomegranate can be seeded several days in advance and kept refrigerated.
Tried this recipe?Let us know how it was!

 

 

Green Goddess Salad

I just spent a lovely four days in Park City, Utah enjoying the clean air and the peace and quiet (outdoors, of course; indoors I have my three kids and two of their friends, so no peace and quiet in the house from noon ’til midnight.)  There are no televisions and I insist that the kids leave the phones in their bedrooms so we can hike and dine without the ping of 6 iPhones.  Heaven.

Of course, with travel comes a deviation from eating the way I like to eat.  I consumed a little too much guacamole and chips a little too late at night, and then someone tried to torture me by buying a container of Justin’s Chocolate Hazelnut Butter.  I had mentioned it was like a more healthful Nutella, not that it was actually healthful.  By the end, I missed my juicer and my garden and all I wanted to eat were salads and vegetables.  In fact, I was craving this Green Goddess Salad while I was on the plane home.

No, I didn’t name this dressing after you.  The original Green Goddess dressing was created at San Francisco’s Palace Hotel in the 1920’s, for the English actor George Arliss.  Arliss was staying at the hotel and dined there every evening before he performed in a play called “The Green Goddess.”  There are so many variations on this dressing, the base of which is usually mayonnaise, sour cream and tarragon — the only herb I don’t like.  Can we still be friends?  So considering I am using none of the above, I don’t know if I can actually call it a Green Goddess dressing.  One day last summer, I tried to clean out some little bits of herbs that were lingering and blended them into my own version of the dressing and we all loved it.  So feel free to adjust the recipe according to whatever herbs you have on hand, even if it’s tarragon.  The kids think it tastes a little like ranch dressing.  So I made more the next day and used it as a dip for raw vegetables.

Green Goddess is a creamy dressing that’s a nice break from traditional vinaigrettes, and one that works well with crisp and sturdy lettuces.  There are dozens of ways to enjoy this salad, even as a main course, since so many things work well with the dressing.  Here I used tomatoes and radishes, which are both perfectly obvious, but you can add hard boiled eggs, shrimp, poached chicken, cucumber, avocado, and/or corn.  One day I took a few beefy tomatoes from the garden, sliced them up and drizzled this over.  Whatever you do, don’t leave out the anchovy paste — it really adds a little salty something and doesn’t taste at all fishy.  Your kids and your picky spouse don’t need to know it’s in there.  In fact, they don’t need to know anything other than you made up your own Ranch dressing.

Green Goddess Salad

Pamela
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Servings 6

Ingredients
  

  • 1 head romaine lettuce leave washed, dried and torn into bite-size pieces
  • Any of the following:
  • Thinly sliced radishes
  • Chopped or sliced cucumber
  • Chopped tomatoes
  • Cubed avocado
  • Raw or cooked corn kernels
  • Quartered hard-boiled eggs
  • Dressing:
  • ½ cup whole plain yogurt regular or Greek
  • 1 cup flat-leaf parsley leaves
  • 3 Tablespoons chopped chives
  • 2 Tablespoons basil leaves
  • 1 Tablespoon chopped dill if you have it
  • 1 scallion chopped
  • 1-2 Tablespoons fresh lemon juice
  • 1 teaspoon anchovy paste or two anchovy fillets
  • ½ - ¾ cup unrefined cold-pressed, extra-virgin olive oil (depending on how thick or thin you like it)
  • ¾ teaspoon fine grain sea salt
  • Freshly ground black pepper to taste

Instructions
 

  • Place all dressing ingredients except oil, salt and pepper in a blender or food processor. With the motor running, slowly pour in olive oil. Season with salt and pepper to taste.
  • Toss lettuce in a serving bowl with enough dressing to coat lightly. Either toss remaining salad components separately with dressing or arrange on top of lettuce and drizzle with dressing.

Notes

The original Green Goddess dressing contains lots of tarragon. Feel free to experiment with other different fresh green herbs such as tarragon, cilantro, chervil or mint.
For a dairy-free version, use ½ cup silken tofu in place of the yogurt and increase lemon juice to 3 Tablespoons. I’m sure you could also substitute ½ of ripe avocado, but I haven’t tried that.
Tried this recipe?Let us know how it was!