[Author’s note: Due to events out of my control, day fourteen has turned into day fifteen. Think of it as a two-for-one Tuesday!]
Not only is it the first Monday of 2015, it’s the first day back at work for many, including myself. While I didn’t take the full two weeks off over the holiday, work only two days each week spoiled me. There was much whimpering to be heard this morning when the alarm rang out in the cold darkness.
Back to work means less time for cooking, which could mean a harder time sticking to good eating habits. Like many others, I’m a big believer in whipping up larger batches on the weekends and using that freezer to make life easier for the rest of the week. But, I know some people don’t believe in reheating food (I can’t say I understand this mentality). Or, maybe you just don’t have time on the weekends either to be holed up in the kitchen. And that’s ok.
Enter: the quick weekday salad. I made this during the holidays in 2013, and I raved about it back then. Pomegranates are still in season – SO LOAD. UP. I forget how much I like pomegranates until I use them in a dish.
My super blurry rendition from December 2013
Holiday Salad with Apple Cider Vinaigrette
Prep time: 15 minutes; cook time: 30 minutes
- 3 cups cubed peeled butternut squash
- 2 tsp olive oil
- 1 tsp each dried sage and crumbled dried rosemary
- 1 apple, cored and thinly sliced
- 4 cups arugula or mixed baby greens
- ½ cup pomegranate arils
- ¼ cup chopped pecans
For the Apple Cinnamon Vinaigrette:
- 2 tbsp each extra virgin olive oil and apple cider vinegar
- 1 tbsp honey or maple syrup
- ¼ tsp ground cinnamon
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a large bowl, toss the squash cubes with olive oil, sage, and rosemary. Pour the pieces out on the baking sheet and roast for 20 minutes.
- Meanwhile, slice the apple. Whisk together the ingredients for the vinaigrette and set aside.
- When the squash has roasted for 20 minutes, remove the pan from the oven and add the apple slices. Continue roasting for another 10 minutes.
- In the same large bowl you coated the squash in, toss the arugula with the dressing. Divide the greens between 2 serving bowls.
- Evenly divide the roasted squash, apple slices, pomegranate pieces, and chopped pecans over the arugula and serve
What are your favorite salad add-ins for weeknight meals?