1 small acorn or butternut squash
1 bunch dandelion greens, washed, dried and torn
1 cup unsalted, raw hazelnuts
1 tablespoon plus ½ teaspoon coconut oil, divided
3 tablespoons liquid honey, divided
4 teaspoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon plus one pinch cinnamon, divided
1 teaspoon plus one pinch paprika, divided
1 teaspoon plush one pinch chili powder, divided
Salt and pepper to taste
Preheat oven to 375 F. Rinse and dry squash and cut in half lengthwise.
Scrape out seeds (transfer these to a bowl and reserve for later) and cut each half into wedges. Arrange on a parchment paper– lined baking sheet. Dot each wedge with 1 tablespoon of coconut oil divided and season with 1 teaspoon of each spice, and salt and pepper, then drizzle 2 tablespoons honey over wedges.
Next, remove any pieces of squash from the reserved seeds and dry with paper towel. Toss with the remaining teaspoon of coconut oil, pinch of cinnamon, paprika, and chili powder, and season with salt and pepper. Spread seeds on a second baking sheet.
Transfer both the squash and the seeds to the oven. Roast the seeds for 5-10 mins, or until crisp and golden. Roast the squash for 40 minutes.
Meanwhile, toss hazelnuts in a dry skillet over medium heat until they are fragrant and their skins begin to crack (about 10 minutes). Allow to cool slightly before chopping them coarsely and setting aside.
In a small bowl, combine remaining honey with oil and vinegar. Season with salt and pepper and mix until honey dissolves.
To assemble salad, toss dandelion greens with dressing in a large bowl. Divide among 6 small plates, arranging one or two squash wedges atop the greens. Sprinkle with squash seeds and hazelnuts. Enjoy!
Modified from Bonny Reichert’s recipe found here: http://www.theglobeandmail.com/life/food-and-wine/recipes/fresh-dandelion-greens-with-roasted-squash-and-cracked-hazelnuts/article6818634/
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