Cooking With This Week's Box
|Photo from food52.com|
|Photo from theroastedroot.net|
|Photo from brooklynsupper.com|
Vegetable Feature: Tat Soi
|Spaghetti with Roasted Butternut Squash & Tat Soi|
Wild Rice and Butternut Squash Salad with Tat Soi
- To make the dressing, add all ingredients to a jar and use an immersion blender to puree. Alternatively, combine all ingredients in a bowl and whisk thoroughly by hand. Set aside.
- Preheat oven to 400°F. In a bowl, toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender and slightly golden on the edges. Remove from oven and cool to room temperature
- Just before serving, combine the following ingredients in a large serving bowl: tatsoi, onions, cherries or cranberries, wild rice and roasted squash. Drizzle with salad dressing and toss to combine. You want enough dressing to lightly coat all of the components, but not so much that it gets soggy. Taste and adjust the seasoning, adding additional salt and pepper to your liking.
- Garnish with chopped nuts and serve at room temperature.