Saturday, November 18, 2017

Griddled Delicata Squash Salad with Buddha's Hand Vinaigrette #FabulousFallBounty #Sponsored

 This is a sponsored post written by me on behalf of the sponsors of #FabulousFallBounty.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Here we are at the second day of our celebration of #FabulousFallBounty. You can read more about the event: here.

And, once again, many thanks to our event sponsors: Silpat for a handy silicone mat; Le Creuset for a lovely serving platter; and Melissa's Produce for providing the bloggers with a beautiful box of goodies, including the delicata squash I used here. Just a note: Melissa's does carry Buddha's Hand citron, but I picked these up at my local Whole Foods.

Buddha's Hand resembles something that might have surfaced from the benthic zone or something that should be entombed in a jar of formaldehyde in a collector's basement. But it's a wildly gorgeous citrus fruit that has no juice and no pulp; it's used strictly for the pith and rind. And the's an alluring blend of citrus and rose. We love it!

Select a fruit that is fragrant, firm, and bright with plump fingers. Avoid Buddha's Hand with shriveled or browned fingers.

Some people have asked me what I do with it. I have pickled them. I have zested them. I have even sliced them thinly and tossed them into salad. Today, I'm sharing a vinaigrette recipe that uses this funky, aromatic fruit.

The Creations

  • delicata squash
  • olive oil
  • freshly ground pepper
  • fleur de sel
  • salad greens (I used a mixture of baby arugula and spinach)

Buddha’s Hand Vinaigrette
  • 4 T olive oil
  • 1/2 t salt
  • 2 T freshly squeezed lemon juice
  • 2 T Buddha’s Hand, zested
  • 1 T balsamic vinegar
  • 1/2 t fresh thyme, minced
  • 1 clove garlic, peeled and pressed

Preheat griddle over medium heat. Halve the delicata and scoop out the seeds. Destem, then slice into 1/4" to 1/2" wide pieces. Arrange the slices on the griddle. Drizzle with olive oil and sprinkle with pepper.

Cook for 5 minutes on each side or until the squash is softened and beginning to caramelize. Move to a plate. Drizzle with more olive oil and sprinkle with fleur de sel. Set aside.

Buddha’s Hand Vinaigrette
Combine all vinaigrette in a mason jar. Cover and shake to emulsify.

To Serve
Toss the greens with the vinaigrette and place in a large serving bowl. Top greens with griddled delicata and serve immediately.

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*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.


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