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Author Notes: When it's getting cooler I think it is nice to have a warm salad with Autumn flavors, some more American-like pumpkin\squash and dark greens, and some that remind me of European vacations like chestnuts. The mix of colors can also brighten a gray Autumn day. —Cordelia
Serves 4 as a side dish
- 1/2 big Acorn Squash or pumpkin
- 1 bunch collard greens
- 4 ounces pre cooked chestnuts
- 1/2 big onion
- 2 cloves of garlic
- 3 tablespoons olive oil
- 1 teaspoon chopped thyme
- 1/8 teaspoon nutmeg
- 2 tablespoons Vermouth or white wine
- 2 tablespoons roasted pumpkin seeds
- 2 tablespoons dried cranberries
- salt and pepper
- 2 tablespoons good olive oil
- 1 tablespoon honey
- juice from one lemon
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Warm the oven to 400 degrees.
- Peel and clean the squash\pumpkin. Cut in half lengthwise and then in 1/2 inch thick strips.
- Put the squash pieces on a sheet pan. Drizzle with 1-1.5 tablespoon of olive oil, salt, 1 tablespoon of honey and teaspoon of thyme. Mix well and bake for about 20 minutes, until fork soft, but not too soft to fall apart. In the last 2 minutes put under the broiler for color.
- Wash the greens, cut out the stem all through the leaf and then cut in 1/2 thick ribbons.
- Cut the half onion into very thin strips.
- Warm a pan with about 1 tablespoon of oil. Add the onion and a bit of salt. satue for 10 min. Add 2 minced cloves of garlic. Satue a little longer and add the greens on high heat. Mix and satue for 5 minutes. Grate about 1/8 teaspoon of nutmeg and add salt and pepper. Add the Vermouth, salt and pepper and satue for few more minutes.
- Add the chestnuts cut in half and let them warm a bit. Take off the heat and add the baked squash. mix gently so the squash won't fall apart. Taste for salt.
- Mix the dressing in a small jar.
- After you plate the salad sprinkle with pumpkin seeds, cranberries and drizzle with some of the dressing.
- This recipe was entered in the contest for Your Best Autumn Salad