Curried Squash Pancakes with Arugula and Apple Salad

• 1 large egg
• 1 egg white
• 3 tbsp. flour
• 1 1/2 tsp. curry powder
• kosher salt
• Pepper
• 1/2 medium butternut squash
• 3 tbsp. olive oil
• 1 tbsp. white wine vinegar
• 6 c. baby arugula
• 1 Granny Smith apple
• 1/2 c. toasted walnuts

1. In a large bowl, whisk together the egg, egg white, flour, curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Using a food processor fitted with the largest grating attachment, grate the squash, then fold into the egg mixture.
3. Working in three batches, heat 1 teaspoon oil in a large nonstick skillet over medium heat.
4. Gently drop 5 spoonfuls of the squash mixture into the skillet (a scant 1/3 cup each).
5. Slightly spread the mixture to create a 3-inch pancake and cook until golden brown, 5 to 6 minutes per side; transfer to a plate.
6. Repeat twice.
7. Meanwhile, in a large bowl, whisk together the vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt.
8. Fold in the arugula and apple, and the walnuts, if using.
9. Serve with the squash pancakes.

egg, egg, flour, curry powder, kosher salt, pepper, butternut squash, olive oil, white wine vinegar, baby arugula, apple, walnuts

Taken from www.delish.com/recipefinder/curried-squash-pancakes-arugula-apple-salad-recipe-wdy0215 (may not work)