Tuesday, November 2, 2010

Spinach Salad for Fall

Today was one of those beautiful Fall days in Colorado...bright blue sunny sky, the smell of leaves, warm enough to go outside without a jacket, and no wind! While perusing a cookbook, I came across a recipe for Sauteed Squash- Kabocha, actually, and it inspired me to make this hearty heart-warming salad. My dog Francis was very excited because she loves eggs and was happy to sit at my feet for a few bites along the way.
Spinach Salad for Fall
Handful Spinach leaves, chopped roughly
Hard-boiled Egg (Simmer on low for 15 minutes and then immerse in ice water to cool)
julienned Carrots
Pine Nuts
1/2 Avocado, chopped
Acorn Squash, sliced very thinly- 1/4" if possible
Red Onion, sliced thinly
Annie's Organics Thousand Island dressing
Goat Cheese, crumbled
Grapeseed Oil

In cast iron pan on medium heat, drizzle a bit of Oil. Add Squash and Onions and cook until golden brown- it will take about 10-15 minutes. If the Squash doesn't soften, you can cover with a lid for a bit. In the meantime, cook the Hard-boiled Egg and peel. Prepare the other ingredients. Beginning with the Spinach, layer in large bowl to your liking. Top with dressing or Lemon Juice if you prefer.

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