Fall Curry Vegetable Salad

Early fall is ripe with transition. We are still enjoying summer produce & have busy summer schedules but the shadows are getting longer, the days shorter and I find I want something heartier to eat. This recipe is perfect for this time of year because it is made of fall vegetables and gets better as it marinates. This means that you have a quick snack of veggies ready to go in the fridge. I made this salad for a picnic birthday party and it was a hit! Replace the kabocha with any winter squash or sweet potatoes.

Ingredients

-1 red kabocha squash

-1 cauliflower

-12 oz green beans

-1 bunch of chopped cilantro

-⅔  cup roughly chopped cashews

-½ cup raisins, red or golden

-Salt

-Olive oil

Dressing Ingredients 

-1 ½ tbsp honey

-Zest of one lime

-1 tsp grated ginger

-½ tsp curry powder

-4 tbsp lime juice, roughly 2 limes

-¼ cup olive oil

Instructions 

-Preheat oven to 400 degrees

-Cut winter squash into bite sized chunks (1 in pieces)

-Season with olive oil and 1/4 teaspoon salt, toss, and spread on a pan

-Repeat this process with the cauliflower and place on a second baking sheet

-Bake at 400 degrees for 25-30 mins until bottom gets golden brown 

-Place raisins in a bowl and cover with hot water to allow them to plump

-Bring a pot with water to a boil

-Cut green beans into bite sized pieces

-Blanch green beans in boiling water for 2 minutes and drain

-To make the dressing add honey, lime zest, ginger, curry powder, lime juice, and olive oil into a jar and shake to mix or whisk all ingredients together in a bowl.

-Add squash, cauliflower, green beans, raisins, cashews, and cilantro to a large bowl

-Add dressing and toss