Salad of Griddled Squash, Apples, Wild Greens, and Toasted Walnuts

Name: Salad of Griddled Squash, Apples, Wild Greens, and Toasted Walnuts (Watȟókeča Íčhičahiya nakúŋ Čhaŋháŋpi Tiktíča Mniškúmna)
Cuisine: American
Ingredients: 1 medium or 2 small apples, cored and cut into rounds; 1 small acorn or delicata squash, seeded, peeled, and sliced into pieces 1 inch long and ¼ inch thick; Salt to taste; 2 tablespoons sunflower oil; 1 small acorn or delicata squash, seeded, peeled, and sliced into pieces 1 inch long and ¼ inch thick; 1 small acorn or delicata squash, seeded, peeled, and sliced into pieces 1 inch long and ¼ inch thick; 1 small acorn or delicata squash, seeded, peeled, and sliced into pieces 1 inch long and ¼ inch thick; ¼ cup toasted, chopped walnuts; 6 to 8 cups mixed wild greens; 1 teaspoon chopped sage leaves; ¼ cup dried cranberries; ¼ cup Maple Dressing

Watȟókeča Íčhičahiya nakúŋ Čhaŋháŋpi Tiktíča Mniškúmna

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

A sweet–savory toss-up, this hearty salad makes great use of leftover roasted squash or pumpkin. Use any of the winter squash varieties.

Ingredients

1 small acorn or delicata squash, seeded, peeled, and sliced into pieces 1 inch long and ¼

Americas
United States
Leftovers
Side dish
Gluten-free
Vegan

Method

Brush the squash and apple pieces with a little of the oil. Heat a skillet or griddle over medium-high heat and pan-roast the squash until nicely toasted on both sides and tender, about 5 to 10 minutes per side. Remove and set aside.

Toast the apple slices on each side until slightly browned, about 1 to 2 minutes per side. Remove and set aside.

Toss the greens, sage, and cranber