Squash Ribbon Salad

Butternut squash has been on the menu often at our house this winter. 

So when I saw a salad on the "Proud Italian Cook" using Butternut squash ribbons I took note.

Marie's salad looks wonderful and I'd recommend trying it sometime but I didn't have all the ingredients she used so I made up my own version.  

The credit for the idea of Squash ribbons goes to her.

Here is how I made my salad.

for the Salad:

• 1 medium sized Butternut squash
• 1 tablespoon olive oil
• salt and seasoned pepper
• 1/2 cup pine nuts
• 4 cups romaine, torn into bite sized pieces.
• 1-2 cups fresh kale, chopped
• 1 cup cabbage (I used green cabbage but red cabbage would be lovely)
• 1 cup dried cranberries
• 1/2 cup crumbled Feta cheese

For the dressing:

• 2 tablespoons grapefruit flavoured white balsamic vinegar or regular white balsamic
• 5 tablespoons olive oil 

1. Preheat oven to 400º F.
2. Cut the neck from the butternut squash, reserving the rest for another use.
3. Peel the squash using a potato peeler.
4. After the skin is all peeled away and discarded, continue peeling the squash into long ribbons, turning the squash as you peel off each ribbon.
5. In a bowl, toss squash ribbons with olive oil and salt and pepper.
6. Place on parchment lined baking pan, spreading the ribbons out so they are not in a clump.
7. Roast in  400º oven for about 8-10 minutes.  You want the squash cooked and a bit brown on the edges but not burnt.  Watch closely.
8. Remove from oven and set aside.  This can be done a day or two ahead of time. (Store in refrigerator until needed.)
9. Heat pine nuts over medium heat, stirring constantly until nuts begin to brown. Remove from pan and let cool.
10. Place remaining salad ingredients in a salad bowl.
11. Add cooled squash and pine nuts.
12. Mix oil and balsamic vinegar until well blended.
13. Pour over salad, toss and serve.
14. Serves 4-6

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