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Name: Autumn Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1 small Butternut squash or 2-3 delicata squash; 2 tablespoons Olive oil or more to coat; Salt; Pepper; 1/4 cup Golden raisins; 4 Green onions charred; 1 Apple crisp, flavorful; cut into matchsticks or bite- sized pieces; 1 handful Black-eyed peas soaked overnight; or lentils, cooked; Smoked Prosciutto or speck, or bacon; fried just until crisp; 1 head radicchio or Belgian Endive or other bitter green; 3 tablespoons Lemon Juice or white wine vinegar or apple cider vinegar; 1 tablespoon Water; 1/2 cup Grapeseed oil or Sunflower oil or other neutral oil; 1/4 cup Extra virgin olive oil; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 1/4 cup pumpkin seeds toasted; 2 tablespoons pomegranate molasses or aged balsamic vinegar

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INGREDIENTS

1 small Butternut squash ; or 2-3 delicata squash
2 tablespoons Olive oil ; or more to coat
Salt
Pepper
1/4 cup Golden raisins
4 Green onions ; charred
1 Apple ; crisp, flavorful; cut into matchsticks or bite- sized pieces
1 handful Black-eyed peas ; soaked overnight; or lentils, cooked
Smoked Prosciutto ; or speck, or bacon; fried just until crisp
1 head radicchio ; or Belgian Endive or other bitter green
For the Viniagrette:
3 tablespoons Lemon Juice ; or white wine vinegar or apple cider vinegar
1 tablespoon Water
1/2 cup Grapeseed oil ; or Sunflower oil or other neutral oil
1/4 cup Extra virgin olive oil
1/2 teaspoon Salt
1/4 teaspoon Black pepper
toppings:
1/4 cup pumpkin seeds ; toasted
2 tablespoons pomegranate molasses ; or aged balsamic vinegar

Servings

INSTRUCTIONS

(For lentils, the soaking time is 15 min to as long as overnight, depending on the author. Add four cups of water and one cup of lentils to a pot; add a bay leaf and piece of kombu. Bring to a boil. Then reduce to a very low simmer, cover and set your timer based on the variety:

Green Lentils: 18-20 minutes

Lentils de Puy: 25-30 minutes

Brown Lentils: 20-25 minutes

Black Lentils: 25-30 minutes

Red Lentils (use only in soup - they get too mushy)

Drain the water from the lentils and discard the bay leaf and kombu.)

Prepare the squash:

Preheat the oven to 400F. Wash, peel, remove the seeds, and cut the squash into large bite sized chunks. Line a baking sheet or pan with parchment paper. Add the chunks to the pan and toss them with oil, salt, and pepper. Roast until tender but firm and lightly browned on the edges.

Prepare the viniagrette:

Combine the lemon juice or vinegar, water, oil, and salt & pepper. (Add a few drops of stevia if a touch of sweetness is desired)

Assemble the salad:

Put golden raisins in a wide bowl and drizzle over about half of the viniagrette.

Wash green onions, shake dry, and lightly coat with olive oil; sprinkle with salt. Place crosswise on a hot grill or grill pan and leave until they have very distinct charred grill marks. Then turn and do the same on the second side. Remove from the grill and allow to cool.

Slice the apple into bite-sized bits (matchstick pieces if preferred) and add to the raisins.

Add black-eyed peas or lentils to the raisins mixture, and toss all to coat in the viniagrette.

In a skillet, slowly crisp up the prosciutto. When crisp, remove to a paper towel to cool.

Add the cooled squash to the bowl and toss everything again.

Separate the radicchio into individual leaves, removing the core. Tear any excessively large leaves into manageable-sized pieces. Season with the other half of the viniagrette, and toss to coat.

Distribute the other ingredients over the leaves.

Crumble the prosciutto and toasted pumpkin seeds over all.

Drizzle with pomegranate molasses.

NOTES

Alert editor

Autumn Salad

1 small Butternut squash or 2-3 delicata squash
2 tablespoons Olive oil or more to coat
 Salt
 Pepper
1/4 cup Golden raisins
4 Green onions charred
1 Apple crisp, flavorful; cut into matchsticks or bite- sized pieces
1 handful Black-eyed peas soaked overnight; or lentils, cooked
 Smoked Prosciutto or speck, or bacon; fried just until crisp
1 head radicchio or Belgian Endive or other bitter green
 For the Viniagrette:
3 tablespoons Lemon Juice or white wine vinegar or apple cider vinegar
1 tablespoon Water
1/2 cup Grapeseed oil or Sunflower oil or other neutral oil
1/4 cup Extra virgin olive oil
1/2 teaspoon Salt
1/4 teaspoon Black pepper
 toppings:
1/4 cup pumpkin seeds toasted
2 tablespoons pomegranate molasses or aged balsamic vinegar

Prepare black-eyed peas:  Sort and wash; soak overnight.   Drain and rinse them. Add them to a pot over the stove and cover with at least two inches of water or stock. Add any salt or aromatics. Simmer until the beans are tender, about an hour.
(For lentils, the soaking time is 15 min to as long as overnight, depending on the author.  Add four cups of water and one cup of lentils to a pot; add a bay leaf and piece of kombu. Bring to a boil. Then reduce to a very low simmer, cover and set your timer based on the variety:
Green Lentils: 18-20 minutes
Lentils de Puy: 25-30 minutes
Brown Lentils: 20-25 minutes
Black Lentils: 25-30 minutes
Red Lentils (use only in soup - they get too mushy)
Drain the water from the lentils and discard the bay leaf and kombu.)

Prepare the squash:
Preheat the oven to 400F.  Wash, peel, remove the seeds, and cut the squash into large bite sized chunks.  Line a baking sheet or pan with parchment paper.  Add the chunks to the pan and toss them with oil, salt, and pepper.  Roast until tender but firm and lightly browned on the edges.

Prepare the viniagrette:
Combine the lemon juice or vinegar, water, oil, and salt & pepper.  (Add a few drops of stevia if a touch of sweetness is desired)

Assemble the salad:
Put golden raisins in a wide bowl and drizzle over about half of the viniagrette.
Wash green onions, shake dry, and lightly coat with olive oil; sprinkle with salt.  Place crosswise on a hot grill or grill pan and leave until they have very distinct charred grill marks.  Then turn and do the same on the second side.  Remove from the grill and allow to cool.
Slice the apple into bite-sized bits (matchstick pieces if preferred) and add to the raisins.
Add black-eyed peas or lentils to the raisins mixture, and toss all to coat in the viniagrette.
In a skillet, slowly crisp up the prosciutto.  When crisp, remove to a paper towel to cool.
Add the cooled squash to the bowl and toss everything again.
Separate the radicchio into individual leaves, removing the core.  Tear any excessively large leaves into manageable-sized pieces. Season with the other half of the viniagrette, and toss to coat.
Distribute the other ingredients over the leaves.
Crumble the prosciutto and toasted pumpkin seeds over all.
Drizzle with pomegranate molasses.

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Nutrition

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Serving Size: 1 Serving (543g)
Recipe Makes: 2 Servings

Calories: 887
Calories from Fat: 707 (80%)

Amt Per Serving		% DV

	Total Fat 78.5g	105 %
	Saturated Fat 9g	45 %
	Monounsaturated Fat 23g
	Polyunsanturated Fat 43.3g
Cholesterol 0mg		0 %
Sodium 25.8mg		1 %
Potassium 809.8mg		21 %
Total Carbohydrate 48.2g		14 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 43g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 887

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