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Time: 25 minutes
1½ cups grapefruit sections 1½ Tbl. pomegranate arils ½ Tbl. seeded minced serrano chile 2 Tbl. chopped fresh mint, or 1 Tbl. dried 1 cup apple, sliced very thin 1 Tbl. fresh lime juice ½ Tbl. honey Sprinkle of salt |
Place grapefruit and apple on a platter. Sprinkle with pomegranate, mint, and minced chile. Combine juice and honey in a small bowl and drizzle over the salad. Sprinkle with salt.
Tangerine and Squash Salad
Time: 45 Minutes
2½ cups butternut squash, peeled, seeded, 1-inch cubes
½ cup vegetable broth
½ tsp. chopped, fresh rosemary. Or ¼ tsp. dried
2 tangerines
3 oz. salad greens
2 Tbl.+1 Tbl. olive oil
Pinch salt & pepper
2 Tbl. berries of your choice
2½ cups butternut squash, peeled, seeded, 1-inch cubes
½ cup vegetable broth
½ tsp. chopped, fresh rosemary. Or ¼ tsp. dried
2 tangerines
3 oz. salad greens
2 Tbl.+1 Tbl. olive oil
Pinch salt & pepper
2 Tbl. berries of your choice
1) Season squash with salt and pepper. Sauté in a pan with 2 Tbl. olive oil over medium high heat for 8-10 minutes, until soft and with color.
2) Add vegetable broth, cover, and reduce to medium low. Cook for 15-20 minutes, until cooked completely. Remove from heat when done. While waiting for the squash to cook through, peel 1 ½ tangerines, slice into 1-inch rounds, and remove any seeds.
3) In a separate bowl, juice the remaining ½ tangerine and whisk it together with 1 Tbl. olive oil, rosemary, and a pinch of salt and pepper.
4) In a large bowl, toss greens well with tangerine/olive oil vinaigrette. Pour off excess dressing from the leaves and from the bottom of the bowl. Top with warm squash cubes, tangerines and berries. Serve warm.
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2) Add vegetable broth, cover, and reduce to medium low. Cook for 15-20 minutes, until cooked completely. Remove from heat when done. While waiting for the squash to cook through, peel 1 ½ tangerines, slice into 1-inch rounds, and remove any seeds.
3) In a separate bowl, juice the remaining ½ tangerine and whisk it together with 1 Tbl. olive oil, rosemary, and a pinch of salt and pepper.
4) In a large bowl, toss greens well with tangerine/olive oil vinaigrette. Pour off excess dressing from the leaves and from the bottom of the bowl. Top with warm squash cubes, tangerines and berries. Serve warm.
Click here to download a PDF of this week's recipes!