I eat salad all summer long, and I don’t always like to give up my daily salads as summer turns to fall and fall turns to winter. But I do like to eat seasonally, and now that it’s November, what’s more seasonal than pumpkin and squash? Adding a bit of curried pumpkin and feta cheese to an otherwise basic salad makes this easy staple suddenly seasonal and gourmet . . . and surprisingly easy to prepare!
Ingredients (serves 2 as a main)
- 1/4 acorn squash (okay, I used squash in my salad, but I’m sure any winter variety, including pumpkin, would work)
- 1/4 c crumbled feta
- 1 medium tomato, chopped
- 1/2 cucumber, chopped
- 4 radishes, sliced
- 2 green onions, chopped
- 1 avocado, chopped
- 2 c lettuce, chopped
- 1/4 tsp curry powder
- 2 Tbs flax oil
- 1 1/2 tsp balsamic vinegar
- 1/2 tsp dried basil
- salt and pepper to taste
First, steam the acorn squash (or pumpkin) for about 20 min. While the squash is steaming, sprinkle a bit of curry powder on top. I won’t lie–there are probably more professional ways to create delicious curried squash. But when I cook for myself, I like quick and easy, and this method is the quickest and easiest I’ve found. Once the squash is fully steamed, use a vegetable peeler to take off the skin, and then chop the squash into bite-sized pieces.
While the squash is steaming, you can prepare the rest of the salad. Chop or slice all the veggies and put them a bowl. Then add the feta. It’s as easy as that.
Once the salad is prepared and the steamed squash is on top, you can dress the salad. Following the easy=good method, I put the dressing ingredients directly on the salad, rather than premixing them. I think curry and basil make a great combo, so I first sprinkle a bit of dried basil on top, followed a bit of salt and pepper. Next, add the flax oil. I like the nutty flavor flax adds to this dish, and flax is rich in those ever-important omega 3s. Finally, top the salad with the balsamic vinegar, toss, and enjoy.