Tangerine and squash salad
Tangerines are a sweet, wintry source of vitamin C and other nutrients. Butternut squash is one the great winter squashes, whose starchy flesh stands up well to cooking and provides real substance and taste in winter. Combined with your favorite wintry soup, this salad makes a delightful, easy meal.
- 5 cups (~2 pounds) butternut squash, peeled, seeded, in 1 inch cubes
- Pinch salt and pepper
- ¼ cup + 2 tablespoons olive oil
- 1 cup vegetable broth
- 4 tangerines
- 1 teaspoon rosemary, fresh, chopped
- 6 ounces mixed salad greens, such as spinach, radicchio, arugula
- ¼ cup berries of your choice
- Season squash with salt and pepper. Sauté squash in a heavy pan with ¼ cup olive oil over medium high heat for 8-10 minutes, until softened and with color.
- 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 3 tangerines, slice into 1-inch rounds, and remove any seeds.
- In a separate bowl, juice the remaining tangerine and whisk the juice together with 2 tablespoons olive oil, rosemary, and a small amount of salt and pepper.
- In a large serving bowl, toss the greens and the tangerine/olive oil vinaigrette. Leaves should be well-flavored with the vinaigrette, but not dripping wet. Pour off excess dressing from the bottom of the bowl.
- Top the greens with the warm squash cubes, tangerine slices, and dried berries. Serve warm.