Skip to main content

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 scent...it'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




Ingredients
  • 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

Procedure
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.


You may find Melissa's...
on the web
on Facebook
on Twitter
on Pinterest
on Instagram

*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.

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an