The Pioneer Woman Tasty Kitchen
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Hokkaido Squash And Apple Salad

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Level: Easy

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Description

My new autumn salad with sesame vinaigrette. Moni.

Ingredients

  • FOR THE SALAD:
  • 70 grams Hokkaido Squash (Peeled, Seeded, And Shredded Using A Medium-fine Grater)
  • ½ whole Cucumber, Cubed
  • 1 whole Apple (Small, Peeled, Seeded, And Shredded Using A Medium-fine Grater)
  • 1 whole Tomato (cubed)
  • 6 leaves Romaine Lettuce, Chopped, Up To 8 Leaves
  • ⅓ cups Mixed Seeds (Sunflower, Squash, Pine Nuts)
  • FOR THE DRESSING:
  • 2 Tablespoons Sesame Oil
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Prepared Mustard
  • Salt, Pepper, And Powdered Garlic To Taste

Preparation

Prepare all the vegetables as directed on the list above. You may use another kind of squash if desired.

In a small bowl add the dressing ingredients (oil, juice and mustard). Whisk together until combined. Season with salt, pepper and powdered garlic.

Toss veggies into a salad bowl, pour the dressing over it and stir to combine.

Dry fry the seeds in a skillet over medium heat for a few minutes, until slightly brown. Top the salad with the seeds.

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