Combine all the ingredients into a small bowl and whisk. Store in air tight container in refrigerator until ready to use. Shake before pouring.
Place the 1/4 cup of pine nuts in a small cast iron skillet and place on a 400 degree grill over direct heat. Toast for five minutes. Keep an eye on them the entire time so they don't burn.
Grilled Kuri Squash
Preheat the grill to 400 degrees on direct heat.
Wash the outside of the squash and cut into half. Remove the seeds and then cut into thirds.
Brush with olive oil and sprinkle with salt and pepper.
Place on the grill for 15 minutes and flip over. Grill another 15 minutes or until fork tender.
Remove the Red Kuri Squash from the grill and place on a plate. Add on a cup of greens plus your salad toppings. We added a grapes, Feta cheese, Craisins, toasted pine nuts and dressing.
This squash is perfect for a side without any of the salad fixings. It is mild and tender, and the skin can be eaten (which saves a step in the preparation).Storage: You can eat these as leftovers by simply reheating in the microwave and serving. We made a big batch so we could enjoy a week full of lunches by heating them up and adding greens each day. Freezer Friendly: If you want to freeze these after cooking, place these on a sheet pan and put them in the freezer for 12 hours. Remove them from the sheet pan and place in a freezer safe gallon Ziplock bag. This flash-freeze technique allows you to grab one and reheat it when you want.Cutting: Don’t cut the squash too thin. You’ll want them a bit thicker to be a solid base to the salad.