Arugula Salad with Delicata, Pomegranate, and Pine Nuts

(recipe from fiveandspice.com)

1 medium-size delicata squash (if you can't find delicata, you can sub a different winter squash: just peel it and cut it into chunks)
4 generous handfuls of arugula
a generous 1/4 cup pine nuts
the arils from 1/2 of a pomegranate (about 1/2 cup)
a pungent, hard cheese (like Parmesan or an aged goat cheese) for shaving (I left out the cheese)
2 Tbsp. fresh squeezed lemon juice
3 Tbsp. olive oil
a pinch of salt
2 tsp. maple syrup

Heat your oven to 425F.  Wash and halve the delicata squash lengthwise and use a spoon to scrape out the seeds.  Cut each squash half into lots of little moons, a bit over a quarter-inch thick.  Toss them with some olive oil and salt and spread them in a single layer on a baking sheet.  Bake, flipping halfway through, until they are caramelized and tender, about 20 minutes.

While the squash is roasting, put the pine nuts in a separate baking dish and pop them in the oven for just about 5-8 minutes, until they are golden and fragrant.

Let both the squash and pine nuts cool for a little bit, until slightly warm.

While they are cooling, whisk together the lemon juice, olive oil, maple syrup, and pinch of salt.  Then toss the squash with about 1/3 of this dressing.

In a large salad bowl or serving platter, combine the arugula with the squash and pomegranate.  Add more dressing to taste and toss.  Then, add the pine nuts.  Use a vegetable peeler to shave pieces of cheese over the top of the salad - however much you want to use.  Toss again gently, and serve.

(Excellent salad combination!)

Shaved Butternut and Carrot Salad with Dates and Sunflower Seeds

(recipe from Martha Stewart Living)

2 Tbsp. white balsamic vinegar (I used regular balsamic)
1 tsp. whole-grain mustard
2 tsp. minced shallot
Coarse salt and freshly ground pepper
3 Tbsp. olive oil
4 oz. butternut squash (from 1 small squash), peeled
3 small carrots, peeled
2 oz. dates, thinly sliced (about 1/2 cup)
1/4 cup roasted, salted sunflower seeds
4 oz. baby arugula (6 cups)

Combine vinegar, mustard, shallot, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl.  Pour in oil in a slow, steady stream, whisking constantly.

Using a mandoline or a vegetable peeler, shave squash and carrots into a large bowl.  Add dates, sunflower seeds, arugula, and vinaigrette.  Toss thoroughly to coat, and season with salt and pepper.  Serve immediately.

(Unusual and tasty.  I mixed the dressing in a small jar, kept the arugula seperate, and mixed half the dressing with the remaining ingredients.  This allowed me to mix the arugula in a portion at a time, adding more dressing and additional vinegar and oil to taste, thus extending the life of the salad.  The thin, raw butternut shavings were unique and surprisingly good!)