Fall Salad (Salada de Abobrinha)

Name: Fall Salad (Salada de Abobrinha)
Prep time: 12 min
Total time: 12 min
Yield: 4 serving
Ingredients: FOR THE SALAD:; 2-3 cups arugula; 1 summer squash; 1 zucchini; ¼ cup purple cabbage; Edible Flowers; 2-3 tablespoons pumpkin seeds; For the Orange Vinaigrette:; 2 tablespoons olive oil; 2 tablespoons orange juice; 1 pinch salt; 1 pinch sugar; 1 pinch black pepper

User Reviews

5

6 reviews

Excellent

Prep Time
12 mins
Total Time
12 mins
Servings
4

Fall Salad (Salada de Abobrinha)

Soren Pugh

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A fresh, tasty, and quick Fall Salad made from arugula, yellow squash, zucchini, edible flowers (optional), and pepitas (pumpkin seeds), dressed with orange vinaigrette.

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Ingredients

Servings

FOR THE SALAD:
2-3 cups arugula washed and dry, baby
1 summer squash unpeeled, washed and dry, ends cut off, known as yellow squash
1 zucchini unpeeled, washed and dry, ends cut off
¼ cup purple cabbage shredded
Edible Flowers marigolds, or zinnias (optional), gently washed and pat dry, such as calabaza flowers
2-3 tablespoons pumpkin seeds pumpkin seeds, dry roasted
For the Orange Vinaigrette:
2 tablespoons olive oil
2 tablespoons orange juice fresh
1 pinch salt
1 pinch sugar (or 1 teaspoon of honey, or sugar beets for a VEGAN version)
1 pinch black pepper if you like spicy, you can also add a bit of red pepper flakes, ground

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Instructions

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To prepare the salad, place baby arugula into a large bowl and set aside. Working with a mandolin or sharp knife, thinly slice squash lengthwise/ horizontally and place into the bowl. Then, slice the zucchini crosswise or into rounds and place into the bowl. NOTE: If you prefer to eat the squash and zucchini cooked instead of raw, you can put both sliced vegetables into a medium to large pan filled with boiling, salty water and let cook for about 2 minutes. Drain in a colander and then place cooked vegetables into a large bowl filled with ice water for about 30 seconds. Drain and shake to remove excess water before placing into the bowl with the baby arugula. Mix in the shredded cabbage, and flowers (if using them)... and also the pepitas. Set aside and prepare the orange vinaigrette.
For the orange vinaigrette, place all ingredients into a mason jar, tightly close the lid, and shake vigorously until mixture is homogeneous. Open the jar, taste and adjust the seasonings if necessary, and dress the salad, mixing in until combined. Serve immediately as a side dish and enjoy!