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Roasted Pumpkin Salad With Macadamia Nuts And Coconut

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ready in: 1-2 hrs
serves/makes:   6

recipe id: 88903

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3 ounces olive oil
2 Queensland blue pumpkins or butternut squash
salt and pepper, to taste
3 ounces vegetable oil
2 tablespoons julienned ginger
1 cup toasted macadamia nuts
2 cups baby arugula
1 cup coconut toasted
cilantro for garnish

Coconut Curry Dressing

1 teaspoon red thai curry paste
14 ounces coconut milk
6 ounces fresh lime juice
1 1/2 teaspoon fish sauce


Salad: Heat the olive oil in a roasting pan, add squash and stir over medium heat to coat well. Season with salt and pepper. Roast in a 400 degree F oven until caramelized and tender, about 20 minutes. Set aside to cool.

Heat vegetable oil in a small sauce pan and add the ginger. Cook over medium high heat until the ginger is crisp. Drain on paper towels.

Combine roasted squash, nuts and arugula in a large bowl. Toss with desired amount of dressing and plate. Garnish with coconut and cilantro.

Coconut Curry Dressing: Whisk together until combined.

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Nutritional data has not been calculated yet.

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