Moroccan Two Reds Salad

This salad has an astonishingly psychedelic color and an unexpectedly great flavor. Almost makes you want to say "Cool, man."














1 pound beets (3 medium), cooked, see instructions below
1 pound (4 medium) tomatoes, seeded, cut into ½-inch cubes, see instructions if you need them
½ medium red onion, finely chopped
1 clove garlic, minced
¼ cup chopped flat-leafed parsley
¼ cup chopped fresh cilantro, mint, or oregano or a mix
2 tablespoon olive oil
2 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoon salt or to taste
Freshly ground black pepper to taste

1. Cut the cooked beets into ½-inch cubes and place in a medium-sized bowl along with the tomatoes, onion, garlic, parsley, cilantro or other herbs.
2. Add the olive oil, vinegar, lemon juice, salt and pepper to taste and mix well.
3. Serve at once or chill in the fridge for up to an hour. I prefer the salad at room temperature.

6-8 servings
Adapted from Jeffrey Alford and Naomi Duguid’s Flatbreads and Flavors

How to cook beets

1. Cut off the greens, if your beets come with them, leaving about 1 inch of stem. Leave the tails in place. You can find a good use for the greens or, at the very least, compost them. Rinse the beets to get rid of any dirt.

2. Place the beets in a glass or metal 8x8 pan or something comparable. Pour about ½-inch water into the bottom of the dish and cover the dish tightly with aluminum foil.

3. Place in a 400ºF oven and roast until the beets are soft, about 1 hour. To check if they are done, carefully pull off the foil. Watch out for the steam escaping as it is very hot. Insert a knife into the largest beet. If it cuts into the beet without resistance, the beets are done. If it doesn't, re-wrap with the foil and continue to cook.

4. Let them cool slightly and then peel. The skins and stems should slip off easily, leaving your hands nicely pink. Cut off the beet tails.

Beet and Yogurt Salad

This is also a delicious appetizer dip with toasted pita.














2 large or 4-5 small cooked beets (red or golden), see cooking instructions if you need them
OR
1 can (16 ounces) cooked beets, drained
1 cup drained plain yogurt or more depending on your amount of beets and your serving bowl
Note: Buy thick Greek yogurt or drain soupy yogurt.  See draining instructions if you need them.
1 tablespoon sugar
Salt to taste
1 tablespoon chopped fresh or slivered mint or 1 teaspoon dried mint

1. Cut cooked beets (fresh or canned) into ¼-½-inch cubes. Mix with the sugar and salt to taste. Chill until ready to serve.
2. Immediately before serving, spread the yogurt in the bottom of a shallow serving bowl. Place the beets on top, gently nestling them into the yogurt. Garnish with the mint.

4-6 servings
Adapted from Najmieh Batmanglij's New Food of Life

Erasto’s Coleslaw

½ cup sour cream, crème fraiche or thick yogurt
½ cup mayonnaise
2½ tablespoons Dijon mustard (I like the whole seed kind)
2 teaspoons honey
2 teaspoons champagne vinegar or other white wine vinegar
6 tablespoons dried currants
½ head green cabbage, shredded or chopped
1 medium carrot, thinly shredded or grated
1 apple, chopped, optional
Salt and pepper to taste

1. Combine the sour cream, mayonnaise, mustard, honey, vinegar, and currants in a large bowl. Mix well.
2. Add the cabbage, carrot, and apple, if you wish, and toss to combine. Season to taste with salt and pepper.

4-6 servings
Adapted from Cindy Pawlcyn’s Mustards Grill Napa Valley Cookbook

Gujarati Cabbage Slaw

¼ cup peanut oil or vegetable oil
¼ teaspoon asafetida
Note: Asafetida is the hardened sap of a fennel-like plant. You can find it at a purveyor of Indian spices in little plastic containers. (Vik’s in Berkeley) The smell is quite strong but the taste, while distinctive, is mild.
¾ cup dry-roasted peanuts, coarsely chopped
1 medium head green cabbage (1½ pounds), finely shredded
1 cup shredded fresh coconut
OR
½ cup dried unsweetened shredded coconut
¼ cup finely chopped fresh cilantro
1 fresh Thai, serrano or cayenne chile, finely chopped, more or less to your taste
3 tablespoons sugar, or less if you desire
1 teaspoon salt
½ teaspoon ground turmeric
Juice of medium lime (about 2 tablespoons)

1. Heat the oil in a wok or a deep 12-inch skillet over medium-high heat. Add asafetida and peanuts; sizzle for 30 seconds.
2. Add the remaining ingredients except for the lime juice; stir fry about 5 minutes or until the cabbage is hot. If your cabbage threatens to burn, add a tablespoon or two of water to keep the pan moist but not wet. Remove from the heat.
3. Stir in the lime juice. Serve warm, at room temperature, or chilled, depending on your preference.

6 servings
Adapted from Raghavan Iyer’s Betty Crocker’s Indian Home Cooking

Caramelized Carrot Salad

½ cup pine nuts
3 pounds carrots, peeled
1 teaspoon sugar, optional
¾ cup olive oil
1 large shallot, minced
¼ cup lemon juice
2 tablespoons minced preserved lemon peel or zest from 1 lemon, see zesting photos of you need them
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint leaves

1. Heat the oven to 400ºF.
2. Spread the pine nuts on a rimmed baking sheet and toast in the oven until golden, 3 to 5 minutes. Watch them carefully; they burn so easily. Transfer the nuts to a plate and set aside to cool.
3. Slice the carrots into thin ovals or rounds by hand or using a food processor.
4. Heat 3 tablespoons of the olive oil in a heavy-bottomed skillet over medium heat. Add about half of the carrots to the pan and allow them to caramelize and brown, stirring only occasionally. This should take 10 to 15 minutes. You can repeat the process with the remaining carrots or do it in two pans at the same time.
5. Transfer the carrots to a medium bowl and season with salt and half the sugar, if desired.
6. Mix together the minced shallots and the lemon juice and set aside to macerate for 10 minutes. Add a pinch of salt and slowly pour in 6 tablespoons olive oil, whisking constantly until the dressing is well combined.
7. Add the pine nuts, preserved lemon peel or zest, parsley, and mint to the carrot bowl. Add the dressing and toss to combine. Season with salt and pepper before serving. Serve warm or at room temperature.

4-6 servings
Adapted from Jim Denevan’s Outstanding in the Field

Couscous Salad with Apricots, Pine Nuts, and Ginger

1 cup instant couscous
½ cup water and 1 cup orange juice
OR
1½ cups orange juice
3 tablespoons light olive oil
2 tablespoons champagne vinegar, plus a splash for the red onions
8 dried apricots, thinly sliced, about 1/3 cup
2 tablespoons dried currants
2 tablespoons golden raisins
2 teaspoon grated ginger
Salt to taste
¼ medium-size red onion, finely diced, about ½ cup
2 tablespoons pine nuts, toasted (watch carefully)

1. Combine the water, orange juice, olive oil, and 2 tablespoons of vinegar in a medium-size saucepan. Bring the liquid just to a boil. Stir in the dried fruit, ginger and ½ teaspoon salt.
2. Pour the couscous grains into a small mixing bowl. Pour the hot liquid over the couscous. Stir together and cover the bowl and let sit for 20 minutes.
3. Bring a small pot of water to a boil and drop in the red onion for 15 seconds. Drain well. Toss the onion with a splash of vinegar to make it pink.
4. When the couscous is ready, gently fluff it with a fork and toss with the pine nuts and onion. Add salt to season and an additional splash of vinegar to brighten the flavor.

4 servings
Adapted from Annie Somerville’s Field of Greens

Cucumbers with Yogurt and Mint

1 medium cucumber, peeled and seeded, see instructions if you need them
1 cup plain yogurt, see instructions below
¼ cup chopped fresh mint
Salt to taste
1/8 teaspoon cayenne pepper


1. Dice the cucumber into ¼-inch cubes and place in a bowl.
2. Add the remaining ingredients and stir to combine.
3. Serve immediately or make an hour or two in advance and refrigerate until ready to serve.

Variations: You can add a small amount (or a large amount if you like) of finely minced or pressed fresh garlic. With fresh garlic, I always start with a small amount, taste the dish, and add more if it seems to warrant it.

Makes about 3 cups
Adapted from Annie Somerville’s Fields of Greens

How to drain soupy yogurt

1. If your yogurt is too soupy, strain 2 cups of the soupy stuff through a double thickness of paper towels lining a sieve, set over a good-sized bowl or pitcher.
2. Allow the yogurt liquid to drain until the yogurt is the thickness you desire. Empty the liquid if it threatens to reach the sieve.

Cucumber Salad

Refreshing and so easy.

1 large cucumber, peeled and seeded, see instructions if you need them
1 tablespoon sugar
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon cider or other vinegar

1. Cut the cucumber into about ¼-inch or narrower slices.
2. Mix together the remaining ingredients and stir until the sugar dissolves. Pour over the cucumber slices and mix well. Serve cold or at room temperature.

4 modest servings
Adapted from Wonona W. and Irving B. Chang and Helene W. and Austin H. Kutscher’s An Encyclopedia of Chinese Food and Cooking

Fruit Salad with French Fruit Salad Dressing

You can use most any fruit that you happen to have in your fridge. I used blueberries, one mango, one pink grapefruit, and one orange. I could have added an apple and a giant papaya but thought they didn't quite fit the mood. I served the salad on a couple of small romaine leaves with French Fruit Salad Dressing, see recipe below, on the side.

3 servings or for as many as you have fruit to serve
My own devising

French Fruit Salad Dressing

¼ teaspoon salt
½ teaspoon paprika
6 tablespoons olive oil
3 tablespoon lemon juice or juices from the bottom of the fruit bowl
¼ teaspoon dried mustard or ½ teaspoon Dijon mustard
1 teaspoon sugar
½ teaspoon honey

1. Combine all the ingredients in a small bowl or a small glass jar. Stir them with a small whisk or a fork until they are smooth. Or shake them in the jar with the top on.
2. Taste for seasonings. Add more salt if necessary.
3. Shake or stir before using. I put it in a bowl on the table so that we could serve ourselves.

Makes ½ cup
Adapted from Irma S. Rombauer and Marion Rombauer Becker’s 1953 Joy of Cooking

Everyday Green Salad with Everyday Salad Dressing

Greens including arugula, watercress, romaine, butter, leaf, or a mix
I usually count on a good-sized handful per person.
Treats might include pine nuts, raisins, avocado, grapefruit, apples, pears, artichoke hearts, green onions, herbs. I don’t add more than two or three to keep it simple.
Everyday Salad Dressing, see recipe below

1. Wash the lettuce if necessary. Spin dry in a salad spinner if you have one or dry with paper towels.
2. Place in a salad bowl. If you are doing this ahead of time, put a damp paper towel over the top of the lettuce and place the bowl in the refrigerator.
3. Just before serving, add any of the treats and the salad dressing. Toss to combine and serve immediately.

Makes as much as you desire
My own devising, but not original to me

Everyday Salad Dressing

2 tablespoons fresh lemon juice or vinegar such as sherry, balsamic, red or white wine
1 teaspoon Dijon mustard
4-6 tablespoons olive oil
Salt and pepper to taste
1 small shallot or 1 garlic clove, finely minced, optional

1. Mix everything together in a bowl and whisk with a fork until it combines. Taste to make sure the balance is to your liking.
2. Pour over the salad just before serving. If you have any dressing leftover, store in clean glass jar in the refrigerator. Bring to room temperature before using.

Makes about ½ cup
My own devising, but not original to me

Iceberg Lettuce with Tangy Blue Cheese Dressing

I can't begin to explain what has gotten into me: I can't seem to get enough iceberg lettuce. Not by itself, mind you, but only if it is slathered with this Tangy Blue Cheese Dressing. The crisp coldness of the lettuce, the crunch, with the creamy richness of the dressing. I am in love.

1 green onion or 2 tablespoons chives, finely chopped
2 tablespoons finely chopped parsley
1 garlic clove, pressed or minced
½ cup mayonnaise
¼ cup sour cream
1½ tablespoons white wine vinegar
1½ teaspoons dry white wine
1½ teaspoons fresh lemon juice
2 ounces blue cheese, crumbled
Salt and pepper to taste
A touch of agavé syrup or honey if you think the dressing needs it
Iceberg lettuce

1. Combine all the ingredients, except the lettuce, in a bowl. Stir to mix. Taste for seasonings and adjust according to your taste.
2. Refrigerate until ready to serve.
3. Cut yourself a wedge of iceberg and slice it up a bit more if you like. Spoon the dressing over the lettuce.

Variation: If you want to be really decadent, fry up some ¼-inch bacon pieces and sprinkle them on top of the salad.





Makes about 1½ cups of dressing
Adapted from the Wine Advisory Board’s Favorite Recipes of California Winemaker, [from 1963].
Offered by Mrs. Frank Lico, San Martin Vineyards Company, San Martin
Mrs. Lico also suggests that the dressing would be “good with barbecued steak, baked potato, green beans and apple pie for dessert.”

Jicama Slaw

1 medium-sized jicama, peeled
½ cucumber, peeled, seeded, and chopped in ¼-inch pieces, see instructions if you need them
1 minced jalapeno or Serrano chile, seeds and membranes removed
½ sweet red bell pepper, diced
¼ cup chopped red onion
½ cup finely chopped fresh cilantro
Juice from ½ lemon
1 tablespoon sour cream
½ cup mayonnaise or less if you use more sour cream
1 garlic clove, pressed
Salt and pepper to taste

1. Grate the jicama using a food processor or a box grater. Combine all the vegetables in a large bowl. Add the lemon juice. If you have time, refrigerate the vegetables for 20 minutes to let the flavors mingle.
2. Mix together the sour cream, mayonnaise and the pressed garlic. Stir into the vegetables along with salt and pepper. Taste for seasonings and adjust.
3. Some liquid will gather at the bottom of the bowl so serve with a slotted spoon to avoid a big puddle on the salad plates. I served for lunch with corn chips and a slice of leftover pesto arugula pizza from the night before.

4 servings
Adapted from Barbara Passino’s Chocolate for Breakfast

Mango and Hearts of Palm Salad with Lime Vinaigrette

1 large mango, peeled, pitted and cut into bite-sized pieces
¼ cup finely chopped red onion
3 stalks of hearts of palm from a 14.5-ounce can, drained, halved lengthwise and cut into bite-sized pieces
1 head Boston or other lettuce, washed and dried
Salt and black pepper

Lime vinaigrette:
2 tablespoons fresh lime juice
6 tablespoons olive oil
1 teaspoon Dijon mustard
½ teaspoon salt or more to taste

1. In a small bowl, mix together all the ingredients for the vinaigrette. Taste carefully for seasonings and adjust to your taste.
2. In a medium bowl, toss the mango, the red onion, and the hearts of palm along with half the vinaigrette. Add salt and pepper as you wish.
3. Arrange the lettuce on four plates. Spoon the mango mixture on top. Drizzle with the remaining vinaigrette and a few grinds of fresh pepper.

4 servings
Adapted from The Kitchens of Martha Stewart Living’s Great Food Fast

Orange and Black Olive Salad

The oranges on the tree outside my kitchen window are pretty sparse this year. I had my trees trimmed at precisely the wrong time—when the fruit was just forming. But trimming was exactly what the tree needed to make abundant fruit next year—if I can just hold on. The store-bought varieties are quite flavorful so I can still make this wonderful winter salad.

 6 navel or temple oranges, peeled and sectioned, see instructions if you need them
1 cup pitted Kalamata or other black olives
2 tablespoons olive oil
2 cloves garlic, chopped or pressed
1 teaspoon sweet smoky paprika
¼ teaspoon hot smoky paprika
1 teaspoon salt
1 teaspoon sugar
½ teaspoon ground cumin
2 tablespoons chopped parsley

1.  Squeeze the juice from the leftover membranes into the bowl with the oranges. Refrigerate if you are not continuing to make the salad. You can peel and section the oranges the day before if you like.
2. Just before serving, drain the oranges, saving the juice. Arrange the olives and the oranges on a serving dish.
3. Make a dressing of the olive oil and the remaining ingredients, except the parsley; pour it over the olives and oranges. Add some of the reserved juice if the oranges need a bit more sauce; you can drink the rest. Sprinkle with parsley and stir in slightly. Serve at once.

4-6 servings
Adapted from Paula Wolfert’s Couscous

Avocado-Papaya Salad with Papaya Seed Dressing

4 cups mixed greens, including arugula
2-3 avocados, peeled, pitted, and sliced
1½ tablespoons toasted almonds or macademia nuts, coarsely chopped
Freshly ground black pepper
1 lime, cut in wedges, optional
Papaya Seed Dressing, see recipe below

1. Split the papayas in half lengthwise. Scoop out the seeds and set aside 2 tablespoons of the seeds for the dressing, picking out any membranes attached to the seeds. Peel the papayas and cut crosswise into ¼-inch-thick slices.
2. To serve, dress the greens with half the dressing and pile this in the center of 6 salad plates.
3. Alternate slices of avocado and papaya across or around the greens and drizzle with the remaining dressing.
4. Sprinkle on the nuts and freshly ground black pepper; place lime wedges on the side.

Papaya Seed Dressing

2 tablespoons papaya seeds
3 tablespoons freshly squeezed lime juice
3 tablespoons rice vinegar
1 tablespoon plus 2 teaspoons honey
2/3 cup olive oil
2 small garlic cloves
½ teaspoon ground cumin
1¼ teaspoon sweet or smoky sweet paprika
¼ teaspoon Aleppo pepper, optional
½ teaspoon salt
Freshly ground black pepper

1. To make the dressing, combine all the dressing ingredients in a blender and blend until smooth.
2. Taste for seasoning. Add more of anything if you desire.

6 servings
Adapted from Cindy’s Pawlcyn’s Big Small Plates

Papaya Salsa

Serve as an accompaniment to enchiladas, tacos, molés, seared ahi tuna, or with chips. It is also lovely as a side salad for any spicy Mexican or Cuban dinner. You can make this with mangoes as well.

1 medium ripe papaya, peeled, seeded, and diced
1 clove garlic, minced or pressed
¼ small red onion, finely diced
3 tablespoons fresh lime juice or more to taste
¼ cup finely chopped fresh cilantro
¼ teaspoon salt or more to taste
½ red or green jalapeno pepper, minced

1. Combine the papaya, garlic, onion, lime juice, cilantro, salt and jalapeno in a non-reactive bowl, stirring well to mix.
2. Cover and refrigerate at least 1 hour.
3. Taste for salt and lime juice. Add more as necessary.

4 servings
Adapted from The Junior League of Honolulu, Inc.’s Aloha Days, Hula Nights

Parsley, Celery and Herb Salad

2 cups parsley leaves
½ cup 1-inch snipped chives
½ cup tarragon leaves or mint
4 stalks celery, cut on the bias about 1/8-inch thick
OR
An equal amount of fennel
½ cup extra virgin olive oil
Juice of 1 lemon, Meyer if possible
½ teaspoon Dijon mustard
Salt and pepper

1. Combine the parsley, chives, tarragon/mint, and celery.
2. Mix together olive oil, lemon juice, mustard, salt and pepper.
3. Just before serving, pour the olive oil mixture over the greens and toss gently. Taste for seasonings.
Note: The proportions can be varied depending on the herbs you have at hand. Celery leaves are a good addition. You can also add 2 small seeded tomatoes for color.

6-8 servings
Adapted from the San Francisco Chronicle Magazine, January 30, 2005, David Bazirgan at Baraka

French Potato Salad

2 pounds small cooked potatoes, see instructions for cooking below
¼ cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon salt
¼ teaspoon white pepper
¼ cup olive oil
2 tablespoon chopped green onions or chives
2 tablespoons finely chopped fresh parsley

1. Scrub the potatoes.
2. Steam them, using the instructions below, or, if you must, boil them in salted water for 10-13 minutes. I tend to over-cook the potatoes when I boil them, so I'm a great fan of steaming.
3. Whichever method you choose, when the potatoes are done, drain and cool slightly. Peel if you’d like.
4. Cut the potatoes into quarters or sixths, depending on the size, and place them in a large shallow serving dish.
5. Pour the wine over the warm pieces and toss very gently. Set aside until the potatoes have absorbed most of the wine.
6. Beat together the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Gradually add the oil and whisk until thickened. Stir in the green onions or chives.
7. If any of the wine is lingering in the bottom of the dish, pour it out. Then pour the dressing over the potatoes and toss gently. Recheck seasonings and adjust if necessary. Remember that potatoes often need lots of salt. Sprinkle with parsley.

6 servings
Adapted from The New York Times Sunday Magazine, July 8, 2001

How to steam potatoes

1. Place a steamer basket in the bottom of a large pot. Add water until you can see it coming up through the bottom of the basket.

2. Place the potatoes in the basket. Turn on the heat, cover the pot,  and steam the potatoes for 20-30 minutes or more, depending on their size. Check the water under the basket and add more if it's needed. Best to add hot water if you can.

3. Test the potatoes after 15 minutes by sticking one of them with a sharp knife. They are done when the knife goes through the potato with no resistance.

Quinoa Salad with Pistachios and Cranberries with Sherry Vinaigrette

Quinoa is a grain originally from Peru that has a very high protein content. It is also delicious. This red one is from the Rancho Gordo folks in Napa, California who produce so many outstanding dried beans.

1/3 cup pistachios or slivered almonds
1 cup quinoa (red from Rancho Gordo or regular)
1½ cups water, heated in the microwave
1 teaspoon salt
2 stalks celery, cut in half lengthwise and sliced
3 scallions, sliced, including some of the green part
¼ cup dried cranberries, chop coarsely if they are big, use more if you'd like
1 recipe Sherry Vinaigrette, see recipe below

1. Arrange the pistachios or almonds in a single layer in a small pan and toast at 350ºF until lightly browned, about 5 minutes or less. Let them cool to room temperature and chop coarsely.
2. Toast the quinoa in a medium skillet or pottery skillet over low heat, shaking the pan occasionally until it lightly browns, about 5 minutes or longer. It will take a little longer in the pottery skillet, keeping it on low heat. Add the water and salt, cover and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes. The water should be gone.
3. Let it cool. Add the nuts, celery, scallions, and cranberries and toss.
4. Dress with Sherry Vinaigrette. Check for salt, adding more if required.
5. Serve immediately or refrigerate. Bring to room temperature before serving.

4 servings
Adapted from Fran Gage’s The New American Olive Oil

Sherry Vinaigrette

1 tablespoon sherry vinegar
¼ teaspoon salt
Pepper to taste
3 tablespoons olive oil

Mix the vinegar, salt, and pepper in a small bowl. Slowly pour in the olive oil, whisking with a fork to mix. Taste for seasoning and adjust.

If you are using this for a regular salad, you can add 2 teaspoons minced shallots or green onions. The Quinoa Salad already has green onions in it so these are shallots are not necessary.

Adapted from Fran Gage’s The New American Olive Oil

Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing

Surprising as it may be, salads can be just as comforting as any other fall dish. This one is a prime examples. It would also make a great side dish for your Thanksgiving meal.

1 (2-2½ pound) butternut squash, peeled, seeded, and cut into ¾-inch cubes
Note: I tried it recently with a mix of unpeeled delicata and peeled butternut. I prefer the butternut.
5½ tablespoons olive oil
Salt and freshly ground black pepper
½ cup slivered almonds
1½-2 tablespoons fresh lemon juice
¼-½ pound fresh spinach, stems discarded
½ cup dried cranberries

1. Put a rack in the middle of the oven and preheat the oven to 450ºF.
2. Toss the squash with 1½ tablespoons oil on a rimmed baking sheet; spread them out in one layer. Season with salt and pepper and roast, stirring once halfway through roasting, until the squash is just tender, pale golden, and just slightly caramelized, about 30 minutes. Cool on the sheet until warm, about 15 minutes.
3. Heat the remaining 4 tablespoons oil in a 10-inch heavy skillet over moderately low heat. Add the almonds and cook, stirring constantly until golden, about 3 minutes. Put a fine mesh sieve over at large bowl and pour the almonds into the sieve, catching the oil in the bowl. Let them both cool for about 10 minutes.
4. Whisk the lemon juice into the cooled oil until well combined. Add salt and pepper and taste for the right balance between oil and lemon.
5. Add the squash, spinach, dried cranberries, half the almonds, and gently toss to coat all the ingredients. Check for seasonings and add whatever you think is necessary. Serve the salad sprinkled with the remaining almonds.

Note: If you want to make this ahead, do everything except add the spinach to the salad and store in the fridge. Let the squash warm up a bit before serving. You may need to add a bit more dressing to the spinach if the squash has soaked it all up.

4-6 servings
Adapted from Ruth Reichl’s The Gourmet Cookbook