Sunday, November 20, 2016

Salad with Grapefruit, Avocado, and Red Kuri Squash

Just a really good salad.


1 red kuri squash (or any squash that roasts well, like delicata)
1 large or 2 small grapefruit
2 avocados
Hard white cheese for grating (like gruyere)
Baby spinach or kale
For vinaigrette:  Juiced lemon, olive oil, salt, and honey

1. Roast the kuri squash.  Slice it into thin slices with the skin on, brush with olive oil and salt, and bake at 400 until it starts to brown (I didn't keep good track but probably 1/2 hour).

2.  Chop up the grapefruit and avos.  Chop the squash into smaller pieces when it comes out of the oven.  Toss everything together.  

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