Christine's Recipe

Roasted Pumpkin Salad with Macadamia Nuts and Coconut

Category: Recipes

6 to 8 servings
3 ounces olive oil
2 Queensland blue pumpkins or butternut squash
salt and pepper to taste
3 ounces vegetable oil
2T julienned ginger
1 cup toasted macadamia nuts
2 cups baby arugula
coconut curry dressing as needed
1 cup coconut toasted
cilantro for garnish

Heat the olive oil in a roasting pan, add squash and stir over medium heat to coat well. Season with salt and pepper. Roast in a 400 degree oven until caramelized and tender, about 20 minutes. Set aside to cool.

Heat vegetable oil in a small sauce pan and add the ginger. Cook over medium high heat until the ginger is crisp. Drain on paper towels.

Combine roasted squash,nuts and arugula in a large bowl. Toss with desired amount of dressing and plate. Garnish with coconut and cilantro.

Coconut Curry Dressing
1 teaspoon Red Thai curry paste
14 ounces coconut milk
6 ounces fresh lime juice
1-1/2 teaspoon fish sauce

Whisk together until combined.