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.