1. Roasted Delicata Squash, Pomegranate and Arugula Salad
Ingredients: Salad
2 Medium delicata squash (1 1/4 pounds total)
1 Tablespoon olive oil
Salt
4 Heaping cups arugula (or mixed baby greens)
2/3 Cup pomegranate arils (or dried cherries)
1/3 Cup pecans
3 Ounces of feta cheese, crumbled
Ingredients: Maple Balsamic Dressing
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 Teaspoon real maple syrup
1/2 Teaspoon Dijon mustard
Pepper (to taste)
Directions:
1. Preheat oven to 425* F. Wash the squash and carefully scrape off any tough bits of the skin with a knife.
2. Slice the squash into 1/2 inch rounds and scoop out seeds from each round.
3. Drizzle he squash with a generous tablespoon of olive oil and sprinkle with salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for 30 minutes (or until the squash is tender and golden)
4. Over medium-low heat, toast pecans, stirring frequently until they are fragrant and golden on the edges.
5. Whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard.
6. Let squash cool for a few minutes. Combine the arugula, pomegranate, pecans, crumbled feta and squash in a serving bowl. Toss with dressing.
**Serves 4 substantial side salads or up to 8 small servings.
2. Sweet Corn Salad Wraps
Ingredients:
4 to 6 fresh ears of corn, kernels removed (2 to 3 cups)
1 small red onion, chopped finely
1/2 red bell pepper, chopped
Handful of cherry tomatoes, sliced thinly
1/2 cup well chopped cilantro
1 Teaspoon chili powder
2 Small limes
Salt and pepper (to taste)
1 Teaspoon olive oil
1 Head white or green cabbage, or butter lettuce
2 Small corn tortillas, cut into strips
1 Ripe avocado
Directions:
1. In a medium bowl, combine the raw kernels, onion, bell pepper, cherry tomatoes, cilantro, chilipowder, and the juice of two limes. Season with salt and pepper and toss in a teaspoon of olive oil.
2. Remove 4 to 6 big cabbage or lettuce leaves from the head. Place each leaf on its own plate
3. In a small cast iron skillet on medium heat, pour in enough oil to form a thin film on the surface. Add the tortilla strips, sprinkle with salt and fry until crisp. Remove from skillet and drain on a paper towel covered plate.
4. Halve and pit the avocado and slice into strips, but leave the skin behind. Spoon about 1/2 cup of the salsa mixture onto each leaf, then top with tortilla and avocado.
** Serves as many as you want!
3. Strawberry, Quinoa and Chopped Spinach Salad
Ingredients for Salad:
2 Tablespoons olive oil
2 to 3 Teaspoons balsamic vinegar
1 Teaspoon Dijon mustard
1 Teaspoon real maple syrup
1 Teaspoon shallot, finely chopped
Ingredients for Dressing:
3/4 Cup cooked quinoa, warm
2 to 3 Tablespoons goat cheese, crumbled
Salt and pepper (to taste)
2/3 cup strawberries, chopped
2 Cups baby spinach, chopped
2 Tablespoons pecan pieces
Directions:
1. Cook the quinoa. (**Note: 1 cup dry quinoa yields over 3 cups cooked quinoa). Rinse the quinoa well in a colander, and combine with twice as much water in a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes (or until water is absorbed) and fluff with a fork.
2. Make the dressing: Combine all the ingredients, and whisk ingredients well.
3. Toast the pecans: In a small pan over medium heat, toast your pecan pieces until fragrant and golden.
4. In a bowl, mix together 3/4 cup of warm quinoa with the goat cheese. Mix in the strawberries and spinach. Drizzle with dressing and enjoy!
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