Blog Archives

Autumn Arugula Salad

I know it’s actually winter, but the recipe we adapted this from was way too amazing (and super festive-lookin’!) to pass up. :O The pomegranates were obtained from Mekala’s garden because she’s super awesome, so I made the lemons I took from her garden into lemon bars for her and her family. :D We made this salad while Rey was visiting over winter break and pretty much just kept buying arugula and acorn squash/throwing in whatever fruit we had (e.g. strawberries) over the course of the week so we could use up the rest of the dressing. <3

Autumn Arugula Salad

Ingredients:
-1 1/2 tbsp EVOO
-1 acorn squash, sliced into 1/2-inch thick rounds w/ seeds removed
-1/4 tsp salt
-1/4 tsp freshly ground black pepper
-2 tsp brown sugar
-1/2 cup whole pecans, chopped
-1/4 tsp pumpkin pie spice
-6 cups arugula
-5 clementines, peeled
-2 avocados, sliced
-1 1/2 pomegranates, arils removed

(Pomegranate Ginger Vinaigrette)
-1/3 cup pomegranate juice
-1/4 cup apple cider vinegar
-1/2 tsp freshly grated ginger
-4 garlic cloves, minced
-1/4 tsp salt
-1/4 tsp pepper
-1/3 cup EVOO

Instructions:
1) Preheat oven to 350.
2) Sprinkle the squash slices w/ salt and pepper. If desired, add brown sugar to help it caramelize. Bake until tender.
3) Heat small saucepan over low heat + add the pecans. Toast until they’re slightly golden + fragrant, stirring + shaking the pan as they toast (~5 minutes). Toss w/ pumpkin pie spice.
4) Add arugula to a large bowl with a pinch of salt + pepper. Add avocado, pomegranate arils, pecans and squash pieces. Add pomegranate dressing, to taste.
5) (Pomegranate Ginger Vinaigrette) Combine pomegranate juice, apple cider vinegar, ginger, garlic, salt + pepper in a large bowl + whisk together. Stream in EVOO while constantly whisking until the dressing comes together. (It stores in the fridge for up to 1 week!)

With the pecans + before we added the fruit!

Advertisement

Balsamic Vinaigrette

Somewhere last semester, Laura commented on how my salads are always so exciting. (She was out of some of her ingredients at the time, so her salads were, as she put it, “completely boring compared to mine.”) I’m pretty much out of fresh fruits/veggies at the moment, aside from the orange Luke found on the street that I will not be consuming because I value my life. Here’s what I made back then though!

Balsamic Vinaigrette

Ingredients:
-1/2 cup basil leaves
-1/3 cup balsamic vinegar or sherry vinegar
-1/3 cup finely chopped shallots
-1/4 cup water
-2 tablespoons honey
-1 tablespoon olive oil
-1/4 teaspoon freshly ground black pepper

Instructions:
1) Mix!

For the record, this is what my “interesting salad” contained, since I didn’t take a picture of it. :O
-baby bella mushrooms, chopped
-white button mushrooms, chopped
-romaine lettuce, chopped (or ripped, because I was too lazy to chop them too)
-tomatoes, chopped
-mozzarella cheese, shredded (or ripped into small pieces…)
-hardboiled eggs (or meat, but I forgot to defrost it the night before, hence, the alternate source of protein)