Salad of Griddled Squash and Apples
Recipe by Sean Sherman, from The Sioux Chef’s Indigenous Kitchen.
1 small acorn or delicata squash, seeded, peeled, and sliced into 1 in. long 1/4 in. thick pieces
1 apple, cored and sliced
2 tablespoons sunflower oil
salt to taste
1 teaspoon chopped sage leaves
6 to 8 cups mixed wild greens
1/4 cup dried cranberries
1/4 cup toasted, chopped walnuts
For the dressing: 1/4 cup maple or apple cider vinegar
For the dressing: 1/3 cup sunflower oil
For the dressing: 2 tablespoons maple syrup
For the dressing: Generous pinch of powdered mustard
Brush the squash and apples with a little of the oil. Heat a skillet or griddle over medium-high heat and pan roast the squash until nicely toasted on both sides and tender, about 5 to 10 minutes per side. Remove and set aside.
Toast the apple slices on each side until slightly browned, about 1 to 2 minutes per side. Remove and set aside.
Make the dressing by combining ingredients in a jar and shaking vigorously. Finish with salt to taste.
Toss the greens, sage, and cranberries with the dressing and arrange on a serving platter or plates. Arrange the squash and apples over the greens and drizzle with a little more dressing if desired, and scatter the walnuts over all.
Yield: 4 servings