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