Delicata Squash Salad
1 package wild
arugula
4 Delicata squash,
cut into ½-inch rings
2 Tbsp. olive oil
salt and freshly
ground pepper
6 slices castello
blue cheese
1/4C dried
cranberries
1/3C toasted
pumpkin seeds
Vinaigrette
2 Tbsp. balsamic
vinegar
2 Tbsp. raspberry
vinegar
2 tsp. balsamic
mustard
salt and freshly
ground pepper
6 Tbsp. olive oil
Shake the
vinaigrette ingredients together in a jar and set aside.
Preheat oven to
400F. Toss squash rings with olive oil,
salt and pepper to taste and roast until tender, turning once, about 20
minutes. Let cool slightly. Toss the arugula with vinaigrette to coat,
add the dried cranberries and pumpkin seeds. Divide the arugula among 6 plates.
Divide the Delicate squash rings among
the salads. Top each with a slice of
blue cheese.
MAKES: 6 servings
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