Tangerine and Squash Salad
2½ cups butternut squash, peeled, seeded, 1-inch cubes
½ cup vegetable broth
½ tsp. chopped, fresh rosemary. Or ¼ tsp. dried
3 oz. salad greens
2 Tbl.+1 Tbl. olive oil
Pinch salt & pepper
2 Tbl. berries of your choice
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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