Salads are what I call the pre-game of food. They are not as fun as the actual meal, but still pretty tasty. Pair this salad with raspberry fig prosecco punch. Image and Recipe via Sprouted Kitchen.
Ingredients:
- 1 acorn squash
- 1 1/2 Tbsp. olive oil or melted coconut oil
- 1 Tbsp. balsamic vinegar
- few pinches of salt
- 4 cups arugula
- 1/2 cup cooked quinoa
- 1 cup halved, red grapes
- 1 rib of celery, sliced thin
- 1/3 cup toasted pecan pieces
- a hearty handful shaved, Gruyere-type cheese
- // dressing //
- 2 1/2 Tbsp. crème fraiche
- 2 Tbsp. extra virgin olive oil
- 1 tsp. honey
- 1 scallion, white part only, finely chopped
- 2 Tbsp. apple cider vinegar
- ½ tsp. sea salt
- ½ tsp. fresh ground pepper
For instructions click here.
