Before adding the dressing and mixing it all together.
After an epic two week holiday vacation visiting family and friends in Wisconsin and Iowa, it's time for me to step away from the cookie plate and back to the vegetable aisle. J is off to glorious California for work, so I've packed this week's menu with the vegetable he loves to hate--winter squash.
Tonight's dish was a version of this salad from one of my favorite foodblogs, The Kitchn. I ditched the goat cheese and the walnuts, added fresh spinach and used spinach couscous. I also roasted my squash with some curry powder, salt and pepper--not included in the original recipe. And finally--I changed the name; in my opinion, the squash is the star, and in my version, the chickpeas outnumbered the cranberries. Truth be told, I may not need another squash recipe all week--I have more than enough of this delicious concoction to feed me until J returns from sunnier climes.
7 comments:
This sounds like the perfect healthy salad to start off the New Year!
Maris--Yes, it is! And delish too. Be sure to add the cranberries because they add just enough sweetness to offset the curry.
That looks perfect. I love the idea of cocus in salad!:)
Hi,
Nice Recipe..Really like it..
Thanks for posting this blog....
I hate salads, they definitely look so simple to me, howver I felt something different about this one. It looks healthy, but over all appetizing. I have to prepare it for the lunch.
Thanks for your insights I will try to read all of the post you highlight in this lovely blog. You have a particular genius for identifying (hopefully) promising alternatives in this issues.
There's no doubt, the guy is completely right.
go here ->
Post a Comment