From the kitchen of Renee Wilson
In a pan, over medium heat:
1/2 c pecans, coarsely chopped
Toast, stirring often, until they become fragrant and begin to change color, 2 to 5 minutes.
Set aside.
Display on a platter:
5 oz baby arugula
1/2 c goat cheese or feta, crumbled (2 oz)
the toasted pecans
roasted squash, cubed*
1 bartlett pear, cubed
1 honey crisp or gala apple, cubed
1 pomegranate
GINGER SALAD DRESSING
Whisk together:
1/4 c extra virgin olive oil
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
1 tsp fresh ginger, grated
1/4 tsp fine sea salt
1/2 tsp pepper
Drizzle dressing over salad just before serving.
*ROASTED SQUASH:
Peel, seed, and cube 1 butternut squash
Chop 1 shallot
Toss squash & shallot with olive oil, season with salt & pepper.
Spread out on a pan.
Bake @ 400, until tender, about 25 minutes.
NOTES
This sweet tangy salad pairs well with any meat dish. Roasted squash makes it more hearty, but it’s great without too.
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