Wednesday, October 26, 2011

Tangy Mango & Squash Salad.

This recipe was inspired by a blog a friend shared with me. Thanks, Erika! Check out Eating Rules for a version of this recipe that uses sweet potatoes and a whole lot of great healthy eating information.

  • 4 c butternut squash, cut into 1 inch cubes
  • 1 mango, cut into chunks larger than the squash
  • 1 c cooked edamame
  • 3 T olive oil
  • salt and pepper to taste
  • 3 T lemon juice
  • 2 T agave nectar (honey works too)
  • 1 T rice vinegar
  • 3 T cilantro, chopped
Note: This step can be done ahead of time to allow time for the squash to cool. The salad is best when chilled.  Toss the squash in 2 T of olive oil.  Sprinkle generously with sea salt & pepper. Spread in a single layer on a foil-lined baking pan and bake at 425 degrees for 20 minutes. Squash should be soft but not mushy.  Cool completely.

Mix dressing: 1 T olive oil, lemon juice, agave nectar, and vinegar.

When squash is cooled, gently toss with mango and edamame.  Sprinkle with fresh cilantro and drizzle with dressing.  Toss to mix.

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