Wednesday, November 22, 2017

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

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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