Ribbon Salad

Better known as Pear, Pomegranate and Roasted Butternut Squash salad with Maple Sesame Vinaigrette from the spiralizer inspired blog Inspiralized.com. If you were to say the full name to your toddler, they may have a confused look on their face. So we toddlerized the title to simply, Ribbon Salad!

Getting kids to eat veggies has to be fun! Using tools, like a spiralizer changes the way a child thinks about eating. It’s different, creative and fun!

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Grandma DiDi peeled and spiralized the butternut squash. After tossing it with oil, salt and pepper, she popped it in the oven to roast.

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While the butternut squash roasted, we made the maple sesame vinaigrette. Β Once again, the cub is mesmerized by the garlic press.

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Measuring out ingredients always makes the cub feel part of the process. At two-years-old, she’s very independent and loves to do things by herself.

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Stir, stir and look cute.

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With the dressing complete, Grandma DiDi shows the cub how to make ribbons out of an asian pear. The texture of an Asian pear is firmer than a regular pear so it holds up to the spiralizer.

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The cub is so proud of the finished product! So is Grandma.

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Time to give it a try!

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We added Β all the ingredients to the bowl which has the dressing at the bottom.

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In goes the pomegranate seeds and arugula.

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Toss and get ready to enjoy!

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To add to the experience and FUN, the cub ate her salad with chopsticks. Never underestimate how creativity in the kitchen can influence your child to eat.

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Ribbon Salad

 

Ingredients

  • 1 medium butternut squash, peeled, noodles trimmed (flat blade)
  • salt and pepper, to taste
  • 1 large asian pear (noodle blade)
  • 5 oz container of arugula
  • ΒΎ cup pomegranate seeds
  • 3/4 cup roughly chopped walnuts
  • For the vinaigrette:
  • 1 tablespoon real maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon white sesame seeds
  • 1 tablespoon soy sauce
  • pepper, to taste
  • 1 garlic clove, crushed and then minced

Directions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Coat lightly with cooking spray and season with salt and pepper and roast for 8-10 minutes or until cooked through but still al dente.
  1. While the squash cooks, combine all of the ingredients for the vinaigrette.
  2. Spiralize the pear and add to a large mixing bowl with the arugula and walnuts. Once butternut squash is done, add it to the large bowl, toss with vinaigrette thoroughly.
  3. Serve immediately.

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