Do Two Wrongs Make A Right?

• 1 butternut squash
• 1 jar pickled lotus root
• 1/4 cup fruity olive oil ( I used Temecula Olive Oil's Citrus Reserve Late Harvest)
• 3 tablespoons rice vinegar or a fruity balsamic vinegar
• 1 tablespoon sesame oil
• 1 orange juiced & zested
• 1 teaspoon white pepper
• 1/4 cup salted, seasoned pumpkin seeds
• edible flowers for garnish
• Pinch kosher salt

1. Cook butternut squash in a 350 oven for 35 min or until tender but not falling apart... Cool. Remove skin and cut into long rectangular "railroad ties".
2. Drain lotus root. Rinse well to remove pickling brine.
3. Make vinagrette using a fruity olive oil and a fruity balsamic vinegar. ( I had a gift bottle of Honey Ginger White Balsamic from Devo Olive Oil in Branson, Mo ) add zest and juice of 1 orange, salt and white pepper..
4. Toss ingredients together to coat lotus and butternut squash. Chill before serving...although this salad can be served room temp. Add pumpkin seeds and edible flowers before serving. the flowers are purely optional...I was inspired by the beautiful purple of the pansies as a contrast to the butternut squash.

butternut squash, lotus root, olive oil, rice vinegar, sesame oil, orange juiced, white pepper, pumpkin seeds, flowers, kosher salt

Taken from food52.com/recipes/12288-do-two-wrongs-make-a-right (may not work)