Monday, August 29, 2016

Steamed Butternut Squash Salad with Cranberry Vinaigrette

1 1/2 lbs. butternut squash, peeled and cubed (or buy them already cubed!!!)
1/2 cup dried cranberries, divided
2 T. organic balsamic vinegar
2 t. Dijon mustard
1 clove garlic, crushed
1/8 t. sea salt
1/4 plus 2 T. of water (I replaced the oil in the recipe with water and you can't even tell!)
1 t. maple syrup (or other sweetener)
1/2 T. chia seeds
1/2 cup slivered toasted almonds
1 10-oz. package of mixed baby greens, chopped Romaine lettuce, spinach or a combination

NOTE: Double salad dressing recipe if you are having this for more than one meal or have several to feed.

Two hours ahead, place 1/4 cup of the dried cranberries in a bowl and cover with boiling water. Steep for 2 minutes, then drain. Transfer cranberries to the blender and add the balsamic vinegar, Dijon mustard, crushed garlic, salt, maple syrup, chia seed, and water. Blend until very smooth. Refrigerate for at least 2 hours before using.

On the stovetop: Steam butternut squash cubes for 7 to 10 minutes, or until tender.
In the pressure cooker: Place cubes in steamer basket on top of the stand. Add 2 cups of water. Set to knob to "sealing" and click on STEAM button for 4 minutes with natural release. It comes out just right!!!
Let the squash cool for 10-15 minutes before putting the salad together.

Toast almonds either in a skillet over medium heat for 3-5 minutes (stirring often) or in the oven (or toaster oven) on 350 degrees for 4-ish minutes.

Toss greens with dressing, additional 1/4 cup dried cranberries, almonds, and butternut squash and serve!

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