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Hokkaido Squash And Apple Salad
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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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