I have a new favorite salad. It’s not the prettiest bowl of food in the world, but it will be on my table pretty much through the winter.
Tender baby spinach, sweet-as-pie kabocha squash, dreamy avocado, creamy hummus and a little garlic and balsamic … it’s the perfect combination of sweet and savory. I love to mash everything together even though it turns into a café con leche brown (you’re probably glad I didn’t take a photo of that).
Please don’t judge this book by its cover. Just make it.
Kabocha Squash, Avocado and Hummus Spinach Salad
1/2 cup steamed and cubed kabocha squash (or skinned butternut)
1 cup baby spinach
1/2 avocado, chopped
2-3 tablespoons hummus
1-2 cloves minced garlic
Balsamic vinegar (to taste)
In a bowl, layer squash on top of baby spinach. Add avocado, hummus, garlic and balsamic. Serves 1.
Note: To prepare the kabocha squash, wash the skin well (you leave it on), chop it in half, seed it and then cube it. Steam over boiling water for 15 to 20 minutes or until the squash cubes can easily be cut in half with a wooden spoon. Serve warm or cool as part of the salad.