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Ensalada de Auyama Rostizada

Categoría
Ensaladas y vegetales
Dificultad
Fácil
Porciones
4

Ingredientes

  • 2 Libras de auyama cortada en cubos o laminada (la puede dejar con cascara)
  • ¼ De taza de aceite de oliva
  • Sal
  • ½ Taza de piñones (macadamias, nueces, almendras o pistachos)
  • 2 Cucharadas de menta fresca
  • ½ Taza de queso feta desmenuzado
  • ¼ De taza de cranberries
  • 2 Tazas de hojas de rúcula
  • Aderezo balsámico con miel
  • ¼ De taza de miel
  • 2 Cucharadas de vinagre balsámico
  • 1 Cucharada de aceite de oliva

Preparación

  1. Precalentar el horno a 400 grados F.
  2. Colocar la auyama en una bandeja y bañar con aceite de oliva. Espolvorear con sal. Cocinar la auyama por unos 20 minutos. Revisar de vuelta y dejar cocinar por unos 15 minutos más (hasta que la auyama esté tierna) para que tueste y se pongan doradita. Para hacerlas en láminas, cocinar primero por 10 minutos y luego por 10 minutos más.
  3. Tostar aparte los piñones, (macadamias, nueces, almendras o pistachos) hasta que doren y reservar.
  4. Preparar el aderezo mezclando todos los ingredientes y reservar.
  5. Retirar la auyama del horno y dejar enfriar a temperatura ambiente.
  6. Colocar la rúcula en un plato y bañar con la mitad del aderezo, por arriba colocar la auyama, espolvorear con menta. Agregar el queso feta, los cranberries y los piñones (macadamias, nueces, almendras o pistachos) por arriba y bañar con el resto del aderezo.
  7. Ideal es preparar doble ración del aderezo para dejar una porción junto al plato de ensalada para que cada comensal agregue un poco más si desea. Si se hace esto, cuando se vaya a servir, llevar el aderezo unos 15 segundos a calentar al microondas, le dará un toque diferente a la ensalada.