Pumpkin and Cashew Salad
This is a variation on a salad we enjoyed in the Caribbean, where cashews grow in abundance. Tossing in a handful of dried cranberries would be good too!
2 c. cooked and cooled bite-sized (peeled) pumpkin or winter squash cubes
1/2 c. toasted cashew nuts
1 Tbsp. snipped parsley or carrot tops
1 Tbsp. olive oil
2 tsp. lemon juice
1-2 tsp. honey (depending on your sweet tooth!)
Toss the pumpkin, cashews, and parsley lightly in a bowl.
Whisk together the oil, lemon juice and honey and gently stir into the salad.
To toast nuts in the oven: Spread nuts out in a single layer on a cookie sheet.
Bake in preheated 350 oven for about 5-10 minutes or until just starting to brown and are fragrant. Stir once or twice, to make sure they toast evenly.
To toast nuts on the stove top: spread nuts out in a single layer (don't overcrowd) in a heavy skillet. Cook dry over medium heat, stirring or shaking the pan frequently, until the nuts are just starting to brown and are fragrant (5 min.)
Recipe created or adapted by Liz Talley, Urban Graze
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