I love winter squash. Kabocha, delicata, red kuri all have a special place at my table. Whenever I plan a dish for the holidays, I focus on vegetables. For Thanksgiving winter squash is such an obvious choice! This year I'll be making this simple salad to take to my in-laws. It's good warm or room temperature, which makes it an easy dish to pass.
- 1 medium winter squash of your choosing (about 2 lbs)
- coconut oil
- 1 cup wild rice
- 2 stalks celery, sliced thinly
- dried sour cherries or cranberries
- 3 Tbsp extra virgin olive oil
- 2 tsp white wine vinegar
- 1 tsp honey
- 1 tsp dijon mustard
- salt and pepper
- mixed salad greens
- toasted pepitas (optional)
- Preheat your oven to 375 degrees F.
- Peel and chop the winter squash into 1/2-inch cubes. For a tutorial on peeling and prepping winter squash, watch this video from Heartbeet Kitchen. Toss with coconut oil and spread into a single layer on a cookie sheet. Bake for 20-25 minutes or until fork-tender.
- Whisk together olive oil, vinegar, honey and mustard with a pinch of salt and black pepper.
- When the squash is done cooking, mix it together with the celery and dried fruit. Dress the veggies liberally with the honey mustard dressing.
- For a beautiful presentation, spread a generous amount of mixed salad greens (a large handful per person) out in a large serving bowl. Place the squash mixture in the center and sprinkle with pepitas, if using.
Jesse Haas, CNS, LN is a licensed functional nutritionist and certified health coach. She was a founding partner of Wellness Minneapolis and was an active practitioner with the clinic from 2014-2022. To connect with her regarding functional nutrition and health coaching services, please follow this link.