A fresh, tasty, and quick Fall Salad made from arugula, yellow squash, zucchini, edible flowers (optional), and pepitas (pumpkin seeds), dressed with orange vinaigrette.
1summer squashunpeeled, washed and dry, ends cut off, known as yellow squash
1zucchiniunpeeled, washed and dry, ends cut off
1/4cupshredded purple cabbage
A few edible flowers such as calabaza flowersmarigolds, or zinnias (optional), gently washed and pat dry
2-3tablespoonsdry roasted pepitaspumpkin seeds
For the Orange Vinaigrette:
2tablespoonsolive oil
2tablespoonsfresh orange juice
1pinchsalt
1pinchsugar(or 1 teaspoon of honey, or sugar beets for a VEGAN version)
1pinchground black pepper(if you like spicy, you can also add a bit of red pepper flakes)
Instructions
To prepare the salad, place baby arugula into a large bowl and set aside. Working with a mandolin or sharp knife, thinly slice squash lengthwise/ horizontally and place into the bowl. Then, slice the zucchini crosswise or into rounds and place into the bowl. NOTE: If you prefer to eat the squash and zucchini cooked instead of raw, you can put both sliced vegetables into a medium to large pan filled with boiling, salty water and let cook for about 2 minutes. Drain in a colander and then place cooked vegetables into a large bowl filled with ice water for about 30 seconds. Drain and shake to remove excess water before placing into the bowl with the baby arugula. Mix in the shredded cabbage, and flowers (if using them)... and also the pepitas. Set aside and prepare the orange vinaigrette.
For the orange vinaigrette, place all ingredients into a mason jar, tightly close the lid, and shake vigorously until mixture is homogeneous. Open the jar, taste and adjust the seasonings if necessary, and dress the salad, mixing in until combined. Serve immediately as a side dish and enjoy!
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