Just a note the broccoli will loose its green color if left in the dressing for too long. If you are preparing the salad more than a few hours in advance, leave the broccoli in a separate bowl and toss it with the dressing and other ingredients at the last minute. Submitted by Priscilla.
1 small butternut squash, baked whole or peeled, seeded and diced into 1-inch cubes, about 2 cups
2 white or purple top turnips, peeled and diced into 1-inch cubes, about 2 cups
1 cup of broccoli florettes or chopped broccoli di rape
1/3 cup wine vinegar
1 Tablespoon Dijon mustard
1 clove of garlic, finely chopped, about 1/2 teaspoon
salt and pepper to taste
2/3 cup vegetable oil
2 scallions, finely chopped
1/4 cup chopped, toasted walnuts, optional
1.Bring 2 quarts of water to a boil. Add the salt and cook the squash and turnip until tender, about 12 minutes. Drain and set aside.
2.Or, the squash may be baked whole then cut into cubes once cooled.
3.Blanch the broccoli florettes in the boiling water until bright green and tender, about 7 minutes. Remove them and cool the broccoli under cold running water. Set aside.
4.In a large salad bowl combine the vinegar, mustard, garlic, salt and pepper. Stir in the vegetable oil and chopped scallions. Toss the cooked vegetables with the dressing and divide among 6 plates to serve. Garnish with toasted walnuts.
Source: Priscilla Martel, Chester, Connecticut
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