YORK, Pa. — Olivia's is preparing for the transition from summer to fall with a light meal that still embraces autumn flavors.
Their Roasted Beet and Squash Salad topped with fire-grilled chicken skewers is just as refreshing on an unseasonably warm day as it is comforting when cold, rainy weather wins out.
Served with a Thai Peanut Dressing, this seasonal meal will fill you up without weighing you down.
Roasted Beet and Squash Salad
Ingredients
Beet top greens, washed and chopped
Red cabbage, shredded
Carrots, julienned
Craisins
Napa cabbage
European cucumbers
Scallions
Beets and squash, roasted, with a blend of sesame seeds, sesame oil, salt and pepper
Thai Peanut Dressing
Ingredients
1 pound, peanuts, salted and dry roasted
3 tablespoons, soy sauce
1 lime, juiced
1 teaspoon, Thai chilis, cleaned, seeds removed, finely chopped
1 tablespoon, fresh ginger
1 tablespoon, fresh garlic
3 tablespoons, honey
1 tablespoon, rice vinegar
1 tablespoon, mirin
1 teaspoon, cilantro
2 tablespoons, Coco Lopez cream of coconut
4 tablespoons, coconut water
Pinch, sea salt
Pinch, black pepper
Directions
Purée the peanuts in a food processor. As the mixture thickens, add the honey. Then add the remaining ingredients.
