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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Fresh Butternut Salad with Cranberry Citrus Vinaigrette

This is one of those "salads" that tastes and satisfies as a hearty side dish. Wonderful flavor, filling without feeling guilty and perfectly suited for all times of year. Just a hint of protein is all this recipe needs to accomplish all this and more.

Ingredients

For 3 people

Recipe

  • 1 small butternut squash(about a pound)
  • 2 ounces prosciutto, thinly sliced
  • 1/2 cup crushed walnuts, pecans or your favorite nut
  • 1/4 cup dried cranberries
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 ounces grated Parmesan cheese(about a half cup)
  • Salt and black pepper to taste
  • Cranberry Citrus Vinaigrette, recipe below

Fresh Butternut Salad with Cranberry Citrus Vinaigrette Directions

  1. Cut the neck of the squash from the bulb, saving the bulb for another use. Peel the neck portion and cut in half lengthwise. Using a vegetable peeler, or mandolin if you have one, create long, thin ribbons of squash. Place ribbons in a large bowl. Cut sliced proscuitto into 2-inch segments and add to squash along with remainder of ingredients. Toss well, cover and refrigerate at least 1 hour before serving drizzled with Cranberry Citrus Vinaigrette.
  2. For the vinaigrette, place 1/2 cup extra virgin olive oil, 1/4 cup cranberry juice, 1/4 cup orange juice, 1 teaspoon grated orange zest and 2 tablespoons balsamic vinegar in a blender or food processor and process until completely emulsified.
  3. Enough for 3 servings.
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