It puts me in the mood for comfort food, but I still feel like taking advantage of the weather and don't feel like a warm fuzzy meal yet.
This salad is the perfect way to combine the seasons. Its light, fresh, simple and of course delish!
It covers all the bases...warm, light and still filling enough to be a meal but light enough to ease myself into the Fall habit of comfort food.
Not to mention, Its a chance for you to use Fingerling potatoes in a different way, instead of traditionally roasting them and serving them aside your meat. They are creamy, light and so full of flavour and make themselves the star of this dish.
6-8 EarthFresh Fingerling Potatoes
1 Acorn Squash
2 tablespoons of Canola Oil
4 cups of Arugula
1 Lemon
1 teaspoon of mustard
2 Sprigs of Fresh Basil
3 Tablespoons of Olive Oil
1 Tablespoon of White Wine Vinegar
Pinch of Salt
Pinch of Pepper
Pinch of Parsley
~Preheat the oven to 400 degrees
~Slice each fingerling potato in half lengthwise
~Cut the squash in half and remove the seeds
~Thinly slice one half of the squash
~Line a baking sheet with parchment paper
~In a bowl, toss the potatoes, squash slices and squash seeds with the canola oil and season with a pinch of salt, pepper and parsley
~Place the potatoes, squash and the seeds on the baking sheet
~Bake at 400 degrees for 15-20 minutes or until potatoes and squash are golden brown
~In a large bowl, toss the arugula, potatoes and squash together with the dressing and top with the toasted squash seeds
Dressing
~Finely chop the basil
~Zest of half the lemon
~1 teaspoon of mustard
~pinch of salt
~pinch of pepper
~In a bowl combine the Olive oil, Vinegar, Zest and whisk in the mustard until combined. Add the chopped basil and season with salt and pepper
This a perfect combination with any hearty greens. If your looking for an alternative to the Arugula, Spinach is another great option for this salad.
Natalie
