Sunday, February 20, 2011

winter harvest salad

these past few days
hubster has been ill
with the flu
which means
i get to eat what i like
and i like
butternut squash
winter harvest salad
roasted butternut squash--roasted with olive oil and sea salt
cooked puy lentils (i buy mine at trader joes)
goat cheese
roasted and salted almonds--chopped
yogurt date dressing
2 pitted dates soaked in boiling water-just to cover
2 Tbs plain non-fat greek yogurt
1 Tbs cider vinegar
splash balsamic vinegar
2-3 Tbs olive oil
4 roasted garlic cloves
 (i roast a head of garlic along with the butternut squash)
1 tsp or more of lemon juice
for the dressing:  place all ingredients, including water from dates, in a blender and whirl until smooth.  you may need more or less olive oil...depending on your specific taste. add salt and pepper to taste.  serve over salad.


  1. I love creative salads. Butternut squash in salad sounds like a great idea.

  2. Salads that are filling and complete meals always get my attention. So yummy! Miriam@Meatless Meals For Meat Eaters


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