HILLCREST CENTRE FOR HEALTH
  • Home
  • Services
    • Acupuncture & TCM
    • Intravenous Vitamin Therapy Lounge >
      • IV Vitamin C
      • Myers Cocktail
    • Lab Testing
    • Virtual Kids Naturopathic "Walk-Ins"
  • Herbal dispensary
    • Dried Herbs
    • Herbal Tinctures
  • About us
    • Our Location
    • Our Team
    • Our Philosophy
    • Our Mississauga Clinic
  • FAQs
    • FAQs Clinic
  • Español

welcome to our blog!

Fresh Dandelion Greens with Roasted Squash and Toasted Hazelnuts 

3/20/2013

0 Comments

 
Picture
Ingredients

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

Method

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/


0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    About Us

    Welcome to the Hillcrest Centre for Health a community focused health centre offering a full spectrum of safe and effective health care services and supplements by combining a wellness clinic, healing spa and natural health boutique all in one convenient location!

    Picture

    Archives

    November 2013
    October 2013
    March 2013
    November 2012
    October 2012
    July 2012
    May 2012
    April 2012
    March 2011
    February 2011

    Categories

    All
    About
    Detox
    Eat Local
    Events
    Gluten & Dairy Free
    Health Maintenance
    Hydrotherapy
    Immune System
    Inflammation
    Nutrition
    Recipes
    Salads
    Salsa On St Clair
    Skin Products
    Soups
    Staying Positive
    Team
    Toxins

    Newsletter Archive

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Home
  • Services
    • Acupuncture & TCM
    • Intravenous Vitamin Therapy Lounge >
      • IV Vitamin C
      • Myers Cocktail
    • Lab Testing
    • Virtual Kids Naturopathic "Walk-Ins"
  • Herbal dispensary
    • Dried Herbs
    • Herbal Tinctures
  • About us
    • Our Location
    • Our Team
    • Our Philosophy
    • Our Mississauga Clinic
  • FAQs
    • FAQs Clinic
  • Español