Warm roasted cubes of butternut squash and shiitake mushrooms with crisp pears and toasted hazelnuts or pumpkin seeds combine to make a two-thumbs Butternut Squash and Shiitake Salad.
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Author Flavour & Savour
3cupsbutternut squash,peeled and diced into ¾ inch cubes
1tbspplus 2 tsp extra-virgin olive oil,divided
½tspeach smoked sea salt and freshly ground pepper
1 ½cupsshiitake mushrooms
2tspgluten-free tamari,or coconut aminos for Paleo diet
3cupskale,ribs removed and finely chopped
3green onions,green portion only, thinly sliced
½large red Anjou pear,unpeeled, cored and diced , tossed with 1 teaspoon lemon juice to prevent browning
½cuptoasted hazelnuts,roughly chopped or spiced pumpkin seeds
2tbspapple cider vinegar or balsamic vinegar
4tspextra-virgin olive oil
4tsppure maple syrup
½tspsmoked sea salt
Heat oven to 400°F. Heat a rimless baking sheet in the oven for 4-5 minutes.
Toss the diced butternut squash cubes with olive oil and salt and pepper. Spread out on hot baking sheet and roast for 20 minutes or until crisp on the outside and tender.
Meanwhile toss trimmed shiitake mushrooms with tamari or coconut aminos, place on a baking sheet and roast for 10 minutes.
Wash and dry kale, remove tough center ribs and chop or tear into small pieces. Massage with 2 teaspoons of olive oil in a large bowl. Add the green onions, pear, warm butternut squash and shiitake mushrooms.
Whisk the dressing ingredients together and toss the salad.
Sprinkle with chopped hazelnuts or spiced pumpkin seeds and serve immediately.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com