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
4 as a side dish
big Acorn Squash or pumpkin
pre cooked chestnuts
cloves of garlic
Vermouth or white wine
roasted pumpkin seeds
salt and pepper
good olive oil
juice from one lemon
In This Recipe
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.