Winter Salad with Oranges and Squash Ensalada de Invierno con Naranjas y Calabaza

Janet Mendel – My Kitchen in Spain https://mykitcheninspain.blogspot.com/2016/12/sun-citrus-solstice.html

6 servings

Ingredients

• 2 cups diced butternut squash (approx. ½ squash)
• Salt
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts
• 1 tablespoon Sherry vinegar
• ½ teaspoon oregano
• Freshly ground black pepper
• ½ cup thinly sliced red onion
• ¼ cup sliced black olives
• 2 cups cut-up oranges (2-3 oranges)
• 2 tablespoons chopped parsley
• Salad greens

Directions

1. Bring a pan of salted water to a boil. Add the diced squash.
2. When water returns to a boil, cook the squash 2 minutes and drain.
3. Rinse in cold water to stop the cooking.
4. Heat ½ teaspoon of the oil in a small skillet and toast the pine nuts. Reserve them.
5. Add remaining oil, vinegar, oregano, pepper and ½ teaspoon salt to the squash.
6. Cover and allow to marinate at least 1 hour and up to 12 hours.
7. Shortly before serving, add the onion, olives, oranges and parsley.
8. Heap the squash and orange salad on salad greens in a shallow bowl or on individual plates.
9. Sprinkle with pine nuts.

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