Acorn Squash Salad

Farmer Johnís Cookbook

 

2 medium acorn squash

Salad greens (one handful per serving), washed, dried, lightly dressed in extra virgin olive oil

Ĺ d. olive oil

 

1/3 c. minced fresh cilantro

 

6 T. orange or tangerine juice

 

3 T. maple syrup

 

2 T. minced candied ginger

 

Ĺ tsp. salt

 

1/8 tsp. cayenne pepper

 

 

Preheat the oven to 375 degrees.  Cut the squash in half and scoop out the seeds.  Place the squash halves cut-sides down on a baking sheet.  Bake until tender, 30 to 45 minutes depending on size.  Cool completely, scoop out the soft flesh, and roughly chop.  Place the squash in a bowl and set aside. 

 

Combine the olive oil, cilantro, orange juice, male syrup, ginger, salt, and cayenne in a blender or food processor.  Blend well.  Pour the dressing over the squash and toss gently.  Chill for at least 1 hour to allow the flavors to combine.  Serve on a bid of lightly dressed greens.