Ingredients
1 kobocha; washed, split, seeded, and roasted until tender. Cool slightly, cut into medium size chunks or slices.
2 cups of cooked adzuki beans
4 cups of mixed salad greens
Raw Apple-Ginger Salad Dressing
2 tart apples, peeled, cored, cut into chunks
1 small clove of garlic, more to taste
1 teaspoon of lemon juice
1 inche of fresh ginger, peeled, more to taste
sea salt to taste
pure water, sufficient for processing.
1/4-1/3 cup of ev olive oil, virgin coconut oil, walnut, or grapeseed oil
Preparation
Prepare dressing by pureeing the apples, ginger, lemon juice if using, and garlic with water. Use enough water to fully puree, then add in more for a thiner dressing as desired. With the blender or processor running, add in stream of oil until emulsified. Season to taste with sea salt.
Prepared the salad by tossing the squash, beans in some of the dressing. Let sit for a few minutes, then add the salad greens, and toss with a light coating of the dressing. Add more dressing to taste at the table.
You may serve this with still warm squash, or as a cold dish…just remember toss the greens in just before serving. Makes many side dish servings or about 4 main dish servings.
