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Prep
Difficulty
Easy
Time
Estimate
45 mins
Shred up the squash and bake with the cheese. While it cooks, slice and prepare the salad ingredients. Blend the dressing. Toss on the dressing just before serving with the piping hot squash bake.
With a food processor or sleeves rolled up above a box grater the squash and cheese are simply shredded, baked, tossed and baked again until there is barely a difference between the squash and cheese. It is just a gooey, melty delight. Plan on about two ounces of cheese for every pound of squash, more or less depending on your love of cheese.
Some of us are blessed with early Spring weather that lends baby green vegetables, while other’s may still be scraping snow off their sidewalks and slowly making first attempts to plant seeds. So this salad will evolve throughout the season, throughout the world. Toss together nature’s treats and use this recipe as a guideline for preparing & storing them.
Why do muffins get all the fun with this dazzling combination? This bright citrus poppy seed dressing will keep you supplied for several servings of salads. Fortunately, it lasts at least a week in the fridge. Make ahead and delight in playful simple salads all week.
