Roasted Pumpkin Salad With Macadamia Nuts And Coconut Recipe

ingredients

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

Coconut Curry Dressing
1 teaspoon red Thai curry paste
1 can (14 ounce size) coconut milk
6 ounces fresh lime juice
1 1/2 teaspoon fish sauce

directions

For 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 degrees 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.

For Coconut Curry Dressing: Whisk together until combined.

nutrition data

Nutritional data has not been calculated yet.