RECI PES
Roasted Kabocha Squash Salad
INGREDIENTS (4 PERSON): • 1/2 lb herb salad • 1/2 kabocha squash • 3 tbsp pumpkin seeds • 4 tbsp grated manchego • 4 tbsp EVOO • 6 tbsp FHL Green Pumpkin Real Food Dressing DIRECTIONS: 1. Wash and dry the herb salad 2. Half a kabocha squash and remove seeds 3. Cut thin slices of one halve of the squash, assemble on a baking sheet and coat with EVOO, roast on 375F for about 25 mins or until golden brown 4. Assemble the herb salad on a platter or in a bowl 5. Layer with the roasted squash 6. Dress with our Green Pumpkin Dressing 7. Sprinkle with raw or roasted pumpkin seeds 8. Grate some manchego cheese over everything
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