Salad for Dinner

I LOVE making salads. Up until a couple years ago, Ryan (my BF) refused to eat salad. He basically thought of all salads as a house, or caesar salad. He didn't care for either of these because he didn't like anything in them. When I made him try one of mine, he was changed! The key to great salads is using ingredients you like. Ryan isn't a big fan of "creamy" dressing, so I use simple dressings like olive oil, fresh squeezed lemon, salt and pepper for him. I like to try all sorts of combinations, which you will get to read more about in posts to come. Today I wanted to share with you two versions of an arugula salad: Acorn Squash & Arugula and Jicama, Apple & Arugula Salad.

Roasted Acorn Squash

Acorn Squash & Arugula Salad

(with: radishes, red onion, goat cheese, hazelnuts & pepitas)

Jicama, Apple & Arugula Salad

(with radishes, hazelnuts & pepitas)

Acorn Squash:

• Acorn Squash
• Maple Syrup
• Olive Oil
• Red Pepper Flakes
• Salt & Pepper

Preheat the over to 375 degrees. Scoop out the seeds from the acorn squash and slice into 1/2 pieces. Mix the maple syrup, olive oil, red pepper flakes, salt and pepper into a bowl and coat the acorn squash in the liquid. Line a baking sheet with parchment paper and bake the acorn squash for 20-25 minutes. When they have cooled enough to be able to handle, peel the skin off the roasted squash.

Hazelnuts & Pepitas: Toast the nuts on a baking dish in a 350 degrees oven. They only need a couple minutes, so make sure to watch them so they don't burn! Chop the hazelnuts once they have cooled.