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.
Nutritional data has not been calculated yet.
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