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Autumn Arugula Squash Salad

Posted Oct 19 2011 1:44pm

Guess what? This recipe does not have pumpkin it! As you may have noticed, the bloggy has been a little pumpkin-heavy lately. To say I’m mildly obsessed might be an understatement. So, I’m switching it up with a sweet and savory salad combo that makes me warm and fuzzy.

Last week, Grant Park and I had a dinner guest in the form of one of his sisters. They’re pretty great, and this sister in particular geeks out about cooking and health things with me. Love it! Knowing that her pickier husband was out of town made for a good excuse to whip up something fall harvesty. This salad ain’t just a regular ol’ salad – we’re talkin’ butternut squash, wild rice, raisins, almonds, arugula and goat cheese. I made 3 different versions of this salad throughout the week…that’s how good crazy good it is! This recipe looks like a ton of steps, but I swear it comes together easily.

Autumn Salad (serves 3-4 as a meal, 4-8 as a side)

Ingredients:

  • 1 small butternut squash
  • 1 cup wild rice, cooked according to package
  • 1 pound arugula (I used a pre-washed bag)
  • 1 onion
  • 1 cup shelled frozen edamame (or bean of choice)
  • 3-4 ounces goat cheese
  • 1/3 cup raisins
  • 1/4 cup chopped almonds
  • 1 Tbs. olive oil, divided
  • salt & pepper
  • cinnamon

Dressing

  • 1/4 cup fresh squeezed orange juice
  • 2 Tbs. soy sauce
  • 1 Tbs. maple syrup
  • splash of balsamic vinegar

Directions:

Preheat the oven to 400 degrees Fahrenheit. Peel, deseed and dice squash. Throw into a bowl, drizzle 1/2 Tbs. olive oil, sprinkle salt, pepper and cinnamon and toss. Place on a greased baking sheet and roast for 40 minutes flipping around the 20 minute mark.

Cook rice according to package instructions. Set aside.

Meanwhile, thinly slice the onion and saute in a pan with 1/2 Tbs. olive oil over low-medium heat. Sprinkle a little sea salt and stir occasionally. You want the onions to carmelize. If the pan gets to hot add a dash of water every here and there. Once sticky add edamame and heat until cooked, about 5 minutes. Remove from heat.

Combine all ingredients for the dressing. Whisk and set aside.

Set out dinner plates and evenly distribute the arugula. Sprinkle 1/4 to 1/2 cup rice on each salad. Distribute the baked squash, onion mixture, raisins, chopped almonds and goat cheese. Drizzle with dressing before serving or serve on the side.

P.S. A special thanks to everyone who entered and commented on yesterday’s post ! In the words of my mother quoting an old movie, “my cup overfloweth.” A winner will be selected later today.

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