This came about due to a little inspiration from here, and then it came into my hands, and I tweaked. As you can tell, it was tweaked a lot. My first plating of this looked similar to the picture from Food 52. But, when I think salad; I think mixture, and so it just made sense to cut everything into smaller pieces and mix it all together. Like this.
This salad was meant to be easy. The greens are a mixture of radish leaves and beet greens – alternatively, you can substitute arugula and spinach or mustard greens and swiss chard. Use what you have; if your fridge is only leaking kale, then use that. I won’t judge. Just, promise to stay away from iceberg. I cannot imagine the repercussions it might have on this bowl.
Fall Greens and Grain Salad with Acorn Squash
1 cup cooked grain (I used brown rice)
1 cup – chopped – roasted acorn squash (don’t peel – the whole thing – excluding stem – is edible! Save the seeds for roasting later, as well)
2 large handfuls greens – cut into 1″ pieces (I used a combination of beet greens and radish greens)
1 fresh garlic clove, smashed and chopped
1 teaspoon oil
1 handful chopped walnuts – or 1/4 cup – toasted
Spiced squash salad dressing (recipe below)
Directions: In a large mixing bowl, combine rice and squash. Next, place a medium size skillet over medium heat. Add greens, garlic, and oil. Stir until coated and sauté until slightly tender. To mixing bowl, add greens and walnuts. Stir to combine. Top with Spiced Squash Salad Dressing and serve. Makes: 2 servings.
Spiced Squash Salad Dressing:
3 Tablespoons oil
1 Tablespoon apple cider vinegar
1/4 cup water
1/8 teaspoon or – 2 pinches – ground nutmeg
1/4 teaspoon curry powder
1 Tablespoon minced and cooked acorn squash