Ingredients with Measurements:
- 1 small calabaza squash, peeled and cubed
- 2 cups baby spinach leaves
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a baking sheet, toss the cubed calabaza squash with 1 tablespoon of olive oil, salt, and pepper.
3. Roast the calabaza squash for 20-25 minutes or until tender and golden brown.
4. In a large bowl, combine the roasted calabaza squash, baby spinach leaves, crumbled feta cheese, chopped walnuts, and dried cranberries.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper.
6. Drizzle the dressing over the salad and toss to combine.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 16g
Carbohydrates: 15g
Protein: 5g
Fiber: 3g
Sugar: 8g
Substitutions for ingredients:
- Calabaza squash can be substituted with butternut squash or pumpkin.
- Baby spinach leaves can be substituted with mixed greens or arugula.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the balsamic vinegar with apple cider vinegar or lemon juice for a different flavor.
- Add sliced red onions or cherry tomatoes for extra color and flavor.
Tips and tricks:
- Make sure to toss the calabaza squash with enough oil and seasoning to ensure even roasting.
- Toast the walnuts in a dry pan for a few minutes to enhance their flavor.
- Add the dressing just before serving to prevent the salad from getting soggy.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra feta cheese, walnuts, and dried cranberries.
Garnishes:
- Extra feta cheese, walnuts, and dried cranberries.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
- If the calabaza squash is not tender after roasting, put it back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash the spinach leaves thoroughly before using them in the salad.
Food history:
- Calabaza squash is a type of winter squash that is commonly used in Latin American cuisine.
Flavor profiles:
- This salad has a sweet and savory flavor profile with a mix of textures from the roasted squash, crunchy walnuts, and chewy dried cranberries.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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