I hope you all had a wonderful time with your loved ones yesterday. I had to work, which was completely fine, but that meant that I didn’t cook anything. Which felt a little weird–I would compare it to being a complete guest at your own thanksgiving. SO, that bit was a little odd. But, I’m making up for it today and making good use of our leftovers!
We’ve still got a pretty full house here in Connecticut so I’m whipping up this salad for everyone AND cooking for the first time in the new kitchen! We still don’t really have counter tops or cabinets but, hey, it was still pretty great to cook in a kitchen that isn’t Manhattan sized (read: tiny).
Okay, let’s get down to the salad. It’s…
full of cruciferous veggies (which contain phytochemicals, minerals and fiber!)
Can be a complete meal on it’s own but would also be great with a fall veggie soup or some crusty bread.
I hope you and yours love it–I know that mine did!
- 1 acorn squash, cut into about 8-10 pieces and deseeded (could substitute really any squash, delicata would be dope)
- 12 cups wild arugula
- ½ cup pomegranante seeds
- ½ cup raw pecan halves
- 3 balls burrata, at room temperature
- 1 (generous) tbs Dijon mustard
- 1 tbs. apple cider vinegar (any light colored vinegar is fine)
- 2 tsp honey or maple syrup
- ½ cup olive oil (could substitute any mild vegetable oil, like avocado)
- 1 garlic clove, minced
- Roast squash in oven at 425 F for about 35 minutes or until fork tender (time will vary is using different squash)
- Prepare the dressing: whisk the mustard, vinegar, sweetener and garlic together. Once combined, slowly stream in the olive oil while continuing to whisk mixture, taste and add salt and pepper. Set aside once an emulsion has formed.
- Prepare salad: toss arugula, pomegranate seeds and pecans with dressing.
- Create a bed of lettuce and top with squash and burrata