Clare’s Yellow Squash Salad with Candied Walnuts

Three Roses, three roses in my garden- yellow, peach, pink. Called for by me, love, from the spirits, but blessings as well. I’ve only had one rose in this garden up until now. And one is all I ask. One is so exciting. One love, one divine love. At this moment there are three loves, one for each rose – one for the affectionate friends, one for the human loves in my life,  one Divine.   But no matter what thinking, perusing, what emotions, what affection or non-affection, whatever  human drama there is or will be today, I still gotta water the plants and pull the weeds.

Recipe of the Day: Yellow Squash Salad with Candied Walnuts

My daughter, Clare made this yellow squash salad- romaine and other greens, beets, cooked squash slivered rounds, candied walnuts, kalamata olives with an aged balsamic drizzle and chevre for lunch. AMAZING!
Ingredients:
  •  4 c. baby greens plus romaine
  • 1 1/4 c. cooked or raw beets
  • 1 steamed yellow squash
  • 1/4 c. crumbled chevre cheese
  • 1/4 c. chopped kalamata olives
  • 1/4 c. honeyed walnuts (see recipe this blog)
  • 2 T. balsamic vinegar
  • salt and pepper to taste

Directions: If cooking the beets, steam whole with the skin for 40 minutes, then cool and peel. Slice into the salad. If using raw beets, grate on top of the lettuce. Slice and peel the squash. Cut into cubes and steam for 5-7 minutes until desired tenderness. Keep them a little crispy for the right texture. Put the lettuce in the bowl, then add the beets and squash. Toss gently, then add the cheese, olives and walnuts. Drizzle lightly with vinegar, and salt/pepper to taste.

Word of the Day – hija – daughter

Tip of the Day – Beets enrich the blood, so use them well and often. They’re so plentiful here.

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