Ingredients
2 -3 cups mesclun
1 medium butternut squash
12 cup pumpkin seeds (or butternut squash seeds)
12 cup crumbled goat cheese
14 cup dried cranberries
12 medium cucumber
3 small radishes
balsamic vinegar
salt and pepper
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Preheat oven to 350F. Cut butternut squash in half and sprinkle lightly with salt and brown sugar. Bake for 35 min or until soft. Let squash cool, then cut into bite sized chunks. Toss pumpkin/squash seeds in oil, salt, and pepper. Spray a baking sheet and pour seeds onto it, spreading evenly. Bake until crisp and browned. Put mesclun salad into a large bowl. Toss in desired amount of squash, 1/4 cup crumbled goat cheese, dried cranberries, chopped cucumbers and radishes, and pumpkin seeds. Serve with balsamic vinegar or your choice of bottled vinaigrette dressing on the side or mixed into salad.