Wednesday, September 4, 2013

Sharing Autumn Bounty!

I made this lovely salad for dinner this evening!  It came out so well, that I wanted to share it with all of my regulars!


1/2 cup pine nuts, roasted
1/2 of a spaghetti squash
2 cups chopped fingerling potatoes (I chose mixed ones)
8 leaves red leaf lettuce, chopped
2 Pears, cored and thinly sliced
2 cups cubed rotisserie chicken (already cooked)
1/2 red onion, diced
Olive oil (for spaghetti squash and potatoes)
Garlic powder
Salt and pepper to taste

Juice of 1/2 Lemon (or lime)
1/3 cup apple cider vinegar
1 Tablespoon Mustard powder (or yellow mustard)
1/2 cup olive oil
Salt and Pepper to Taste


PREHEAT OVEN TO 375 DEGREES    Line a baking sheet and spread out pine nuts over it.  When oven is ready, place baking sheet on center rack and roast pine nuts for 7-10 minutes stirring twice.  Remove from oven when done.  Up the heat to 450 degrees.  Slice spaghetti squash in half and remove the seeds from one of the halves.  Brush a little olive oil over the squash flesh and season with salt and pepper.  Place on a lined baking sheet and roast for 30 minutes on center rack.  Meanwhile wash and dice fingerling potatoes.  Toss lightly with olive oil.  Season potatoes with salt, pepper and a little garlic powder.  After the spaghetti squash has roasted for 30 minutes add diced potatoes to the same baking sheet along with the spaghetti squash, and place back in oven to roast for another 10 minutes.  Wash and slice red leaf lettuce.  Slice pears.  Cube 1/2 the meat from the rotisserie chicken that is hot.  Dice 1/2 of a red onion.  When the spaghetti squash is out of the oven, fluff the squash with a fork and place the squash flesh into a large salad bowl.  Add all other ingredients.  Mix up dressing in a small bowl with a whisk to emulsify well.  Pour dressing over salad and toss well to coat evenly.  Serve immediately.

This is a really unique and delicious recipe!  Try it!  It's a little work, but it is really worth it!



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