Winter Hand Salad with Tamari Garlic-Roasted Butternut Squash and Orange-Cranberry-Avocado Vinaigrette
(courtesy of Rich Selden, owner, The DeLuxe in Reno. Serves 4)
Here is a seasonal delight that nicely bridges the gap between fall and winter. It’s actually three recipes in one. Combine all three for a truly authentic DeLuxe Winter Hand Salad, or use each recipe individually. Any hard squash can be used in this recipe, so utilize your garden’s winter squash or grab one of the many varieties available at the Great Basin Community Co-op in Reno.
Tamari Garlic-Roasted Butternut Squash
1 large butternut squash, cut into ½-inch cubes
2 tablespoons cooking oil
2 tablespoon tamari (or regular soy sauce, if you don’t care about the dish being gluten free)
1 tablespoon coconut sugar
3 large garlic cloves
1 teaspoon red chile flakes
1 teaspoon red wine vinegar
½ teaspoon sea salt
Preheat oven to 375 degrees F. In large mixing bowl, mix all ingredients together except squash. Add squash and toss. Line large baking sheet with parchment paper and spread out squash evenly. Cover with foil. Cook 20 minutes, stir, and bake another 10 minutes. Let cool and serve.
Orange-Cranberry-Avocado Vinaigrette
½ cup dried, sweetened cranberries
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
¼ tablespoon orange juice, freshly squeezed
1 teaspoon Dijon mustard
1 tablespoon olive oil
Pinch of salt
Pinch of pepper
½ avocado
Blend all ingredients together except avocado in blender until mixture is fully emulsified (at least 1 minute). Add avocado and blend until creamy. Add a little water if dressing seems too thick.
Winter Hand Salad
4 large rice papers
2 cups tamari garlic-roasted butternut squash
1 cup walnuts, chopped
2 cups fresh spinach
1½ cups pea or sunflower shoots
1 large avocado, sliced
1 cup orange-cranberry-avocado vinaigrette
Preheat oven to 400 degrees F and roast chopped walnuts 10 minutes or until slightly brown. Dip rice paper into large mixing bowl filled with water so that rice paper is completely submerged; remove from water immediately. Lay wet rice paper down on cutting board and cover paper with layer of chopped walnuts. Cover walnuts with handful of spinach. Place ½ cup butternut squash on top of spinach. Cover butternut squash with nice layer of pea or sunflower shoots and a few avocado slices. When rice paper turns from hard to soft, you’ll know you’re ready to roll. Pull the side of rice paper closest to your waist up toward the front, all while tucking the ingredients in toward your waist. Pick up sides of paper and fold them in toward center. Continue rolling until it’s all wrapped up! Serve with orange-cranberry-avocado vinaigrette (you can pour it into the roll or dip roll in dressing). Enjoy! Serve immediately or rice paper will dry up. Store for up to 1 day if each wrap is tightly sealed in plastic wrap.
