Shaved Butternut Squash Salad Wasa
Enjoy the great taste and perfect crunch of Wasa crispbread, now gluten free! Our gluten free crackers contain no lactose ingredients, 50 calories per slice, and are Non-GMO Project verified. Layer on your favorite healthy toppings for a smart and satisfying snack.
Made with:
Gluten Free Original
Ingredients
8 GLUTEN FREE ORIGINAL WASA
1 MEDIUM BUTTERNUT SQUASH
FOR THE DRESSING: ⅓ CUP EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS APPLE CIDER VINEGAR
2 TEASPOONS DIJON MUSTARD
1 GARLIC CLOVE, MINCED OR PRESSED
½ TEASPOON FINE SEA SALT
¼ TEASPOON BLACK PEPPER
FOR THE YOGURT SPREAD: ¾ CUP PLAIN GREEK YOGURT
2 TABLESPOONS FRESH MINT LEAVES, MINCED
2 TEASPOONS EXTRA-VIRGIN OLIVE OIL
½ TEASPOON FINE SEA SALT
¼ TEASPOON BLACK PEPPER
TO SERVE: 1 PACKED CUP BABY ARUGULA
2 TABLESPOONS TOASTED PUMPKIN SEEDS
2 TABLESPOONS POMEGRANATE SEEDS
How to:
1.
In a small jar with a tight fitting lid combine oil, vinegar, mustard, garlic, salt, and pepper. Shake well to combine and set aside.
2.
Cut off both ends of the squash and discard. Peel the squash, then cut crosswise in half, separating the bulbous part from the long, thinner neck. Cut the neck lengthwise in half. Set aside the bulbous part of the squash and half of the neck for another use.
3.
Cut the remaining half of the neck lengthwise into batons about 1” square. Holding one end of a squash baton firmly against a cutting board with the tines of a fork, use a vegetable peeler to cut long, very thin ribbons of squash from the batons (alternatively, leave the half of the neck in one piece and use a mandolin to slice). Place squash ribbons in a large bowl.
4.
To the bowl with the squash add dressing to taste and let sit for 10 minutes.
5.
In a small bowl stir together yogurt, mint, oil, salt, and pepper. Set aside.
6.
Add arugula to bowl with squash and toss.
7.
To serve, spread some of the Greek yogurt mixture onto each Wasa, then top with squash and arugula. Sprinkle with pumpkin seeds and pomegranate seeds.
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