Page 181 - A Literary Holiday Cookbook

INSTRUCTIONS

1 Preheat oven to 400°F. Grease 2 baking sheets and set aside.

2 Cut acorn squash in half lengthwise, scoop out seeds with a

spoon, and discard seeds. Cut squash halves in half width-wise to

create 4 quarters. Cut quarters into ½-inch-thick strips. Transfer to a
large bowl.

3 Peel beets and cut into ¼-inch-thick disks. Cut disks in half width-
wise and add to bowl, along with olive oil, honey, salt, and pepper.

Stir until well coated. Spread out the contents of the bowl on the

baking sheets in a single layer. Cook for 20 minutes, flipping and
rotating pans halfway through. Remove from oven and allow to cool

on the pan for 10 minutes.

4 Cut the turnip greens into bite-size pieces and add to a large

serving bowl. Stack the basil leaves on top of each other, roll

lengthwise into a tight tube, and cut width-wise into thin strips. Add
sliced basil to bowl, along with walnuts, feta cheese, and dried

cherries. Add acorn squash and beets and set aside.

5 To make the vinaigrette, add all the vinaigrette ingredients to a

small, sealable container such as a mason jar. Seal container and

shake for 30 seconds or until well combined. Drizzle dressing over
salad and toss to combine.

Serve to your friends in the Hundred Acre Wood!

* Not a fan of turnips? Not to worry. Turnip greens taste nothing

like turnip root, and in fact they have a mild but hearty vegetal
flavor, similar to kale.