Fall Squash & Arugula Salad
By Mars Rubietta, Produce Keeper
This recipe was created to honour the wonderful produce we have in season in the fall, as well as be easy and adjustable to your needs. The following makes enough for two people to have a pretty hardy side salad. If you're making this as the main for one, I would make the entire recipe and consider adding lentils for extra protein.
If you find yourself thinking, "I don't have delicata, but I have butternut squash.." or, "the only nuts I have are everything seasoned from Trader Joe's...) go for it! Let your intuition guide you in this journey. These are guidelines that work well, and will make a delicious salad whether you follow them to a T or not.
Ingredients
Arrugula
1/2 cup raw pecans or walnuts
3/4 pound delicata squash
2 tsp olive oil
1/4 tsp salt
1/4 tsp ground pepper
1/2 tsp dried thyme
1/2 pear (I used starkrimson)
1/4 cup crumbly cheese (I used violife feta)
Dressing
3 Tbs olive oil
1 Tbs lemon juice
1 clove garlic, minced
1/2 tsp honey
1/2 tsp dijon mustard
1/4 tsp salt
1/8 tsp ground pepper
Method
Preheat oven to 350℉. Spread pecans on a sheet pan, and toast for 5-7 minutes, checking and stirring every two minutes. They will take on a slightly golden color and smell fragrant. Take them out, then raise oven temperature to 425℉. If your nuts are already roasted, skip that step.
Prepare the squash: cut in half lengthwise & scoop out the seeds with a spoon. Cut the halves into half-moon 1/2 inch slices. Add to a medium bowl, and toss with olive oil, salt, pepper, and thyme.
Arrange onto sheet pan lined with parchment paper so that the pieces are not touching. Roast in the oven for 20-25 minutes, flipping halfway through with the fork.
While the squash is roasting, prepare the dressing by combining all ingredients in a jar and shaking vigorously, or in a small bowl whisking until well combined. Taste and adjust with salt or lemon juice to your liking. Slice the pear and crumble your cheese.
Plate all your ingredients to your heart's desire. Optionally, enjoy while contemplating our gratitude for the warm weather over the summer; this transitional period; all the people that worked very hard to get this food to your plate; and/or how you felt while making this, and how you feel eating it.
