HAPPY HOLIDAY
SALAD

by Melanie Waxman

 

 

 

HAPPY HOLIDAY
SALAD

by Melanie Waxman

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Happy Holiday Salad
 

Course Salad, Side Dish
Cuisine Macrobiotic, vegetarian
Keyword salad

Ingredients

  • 2 cups Winter Squash Cut into chunks
  • 2 tablespoons Basil Finely chopped

  • Olive oil 


  • Sea salt
  • Black Pepper Freshly ground
  • 2 cups Mushrooms Thickly sliced
  • 4 cups Arugula
  • ½ block Firm Tofu

    Crumbled


  • ½ cup

    Pomegranate seeds


  • 1 tbsp Umeboshi vinegar
  • Balsamic vinegar

Instructions

  • Heat the oven to 375 degrees.  
Put the squash in a roasting tin with 1-2 tablespoons of oil, and season well.  
Roast for about 40 minutes, stirring once, until the squash is soft and colored round the edges. 

  • Add the umeboshi vinegar to the crumbled tofu and mix well. 

  • Place a tablespoon of oil into a skillet over a medium heat. Add the mushrooms and a little salt and pepper, and sauté for a few minutes, until any liquid they release has evaporated, and set aside. 

  • In a bowl, combine the squash and the just-warm mushrooms with the arugula and tofu.  
Add the basil and a generous dash of balsamic vinegar.