Food: Make a fall salad (recipe)
Tribune Food Columnist
Cooking with what is in season can be challenging in Tahoe, especially when the first frost of fall ends the season for warm-weather produce like tomatoes, peaches and leafy greens. This recipe is one of my favorites to make when the leaves start changing and the temperature drops. It’s time to start factoring in hearty greens like kale, and vegetables like beets, carrots and squash into your recipes.
The best part about delicata squash is you don’t have to peel it. Savory, sweet and healthy — this salad has it all. You can even serve this dish as a salad for your Thanksgiving dinner.
DELICATA SQUASH SALAD
Makes 4 Servings
2 delicata squash, halved lengthwise, seeded and cut into 1/2-inch slices
1 tbs. coconut oil, melted
2 Granny Smith apples, sliced
1 tbs. lemon juice
1 cup pecans, toasted
4 oz. crumbled goat cheese
1 bunch of kale, stems removed & chopped
4 cups of arugula
MAPLE ORANGE VINAIGRETTE
1/4 cup freshly squeezed orange juice
1 tbs. white wine vinegar
1 tbs. maple syrup
Zest from 1 orange
Salt and pepper
Whisk together vinaigrette ingredients and set aside.
Preheat oven to 400 degrees. Toss the delicata squash with one tablespoon of coconut oil and transfer to a baking sheet. Season with salt and pepper and bake for about 10 minutes, flip and continue to cook until tender and just beginning to brown. While the squash is cooking cut the apples and toast the pecans. Toss the apples in 1 tablespoon of lemon juice to prevent browning.
Place the kale leaves in a large bowl and massage them until they’re wilted. Transfer wilted kale and arugula to a large platter or individual bowls. Top with the squash, apples, pecans and crumbled goat cheese. Serve with the maple citrus vinaigrette.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.