Wednesday, October 29, 2014

Arugula Salad with Delicata, Pomegranate, and Pine Nuts

(recipe from

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!)

Monday, October 13, 2014

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!)