Salad of griddled squash, apples, wild greens, and toasted walnuts from The Sioux Chef's Indigenous Kitchen (page 27) by Sean Sherman and Beth Dooley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tinala523 on May 30, 2026

    This recipe is on page 17, not 27

  • Skamper on November 05, 2018

    This was very good. I was making a large batch for a group, so I roasted the squash (1 delicate and 1 acorn) and 2 apples on a sheet pan in a 400F oven and this worked well. I used a combination of baby spinach and baby greens. The maple dressing was delicious and I could see using this on a variety of salads, though it was especially delicious with the mix of squash, cranberries, and nuts. I couldn't find maple vinegar on short notice so used 1.5 ounces of cider vinegar with .5 oz of maple syrup.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.