Winter salad with arugula, roasted squash, beets and pomegranate with a honey mustard dressing. A perfect healthy side dish.
According to my calendar, and by calendar, I mean phone, today is the final day of the year. Can you imagine what life would be like if we didn’t record time in one way or another? If we just got up and lived our lives from dawn to dusk everyday without a ticking clock guiding us to be somewhere? Would our lives feel longer, fuller and would we be more at peace with ourselves and the rest of the world?
Personally, I know I was at my happiest a few years back while on my first big backpacking trip in Central America, with no return date back home. There was something so soothing about not knowing what day it was and not needing or caring to know the time. You could also argue the blissful feeling came from being free from work stress, or from meeting new people everyday, or exploring new territory, or even being outside all day and getting a sufficient amount of Vitamin D from the sun for a change. It’s always hard to pinpoint the exact reason that makes you feel the way you do, but that doesn’t stop us from trying. I guess that’s how therapists are still in business.
Moving on, we’re here to discuss food today. If you like to try and eat as locally and seasonally as possible, the winter season can be a bit more limited, but still offers some of the most delicious foods on the planet. This is usually the time of year I remember how much I love pomegranate. If you’ve never opened one before and are unsure how to do so, here’s a link on 4 Ways to Open a Pomegrante. It can get messy, but is worth the effort.
Salads are one of those things that are usually just thrown together with whatever you have on hand. This recipe is very simple and shows that salads don’t have to just be cucumbers and tomatoes. I like to have a mix of raw and roasted vegetables, nuts, seeds, grains, and fruit. The more the merrier. This salad works well as a side dish, but can be made into a meal by bulking up with some quinoa, more veg, protein, etc. Happy eating and happy new year!
- 1 small Butternut Squash (about 1 lb)
- 2 medium Beets
- 1 Pomegranate
- ⅓ - ½ cup Roasted Almonds, chopped
- 50g - 100g Goat Cheese (use as much as you prefer)
- ¼ cup chopped Mint (optional)
- 1 package (142g) Arugula
- 1 Tbsp Mustard
- Juice of 1 Lemon (¼ cup of juice)
- 1 Garlic Clove, minced
- 2 Tbsp Honey
- ½ cup Olive Oil
- Pinch of Salt and Pepper
- Heat your oven to 400°F.
- Peel the squash and beets, then dice into cubes. Cut the beets a little smaller than the squash since they take longer to cook. Toss in just enough oil to coat the veg and spread out on a baking sheet. Roast for 25-35 minutes or until soft. Remove from oven and sprinkle with sea salt.
- While the vegetables are cooling, peel your pomegranate and place seeds in a mixing bowl, along with the almonds, goat cheese, arugula and mint if using.
- Prepare your dressing by combine all ingredients in a blender and blend until smooth and incorporated.
- Add the squash and beets to the bowl with the rest of the salad and toss. You can add dressing now or serve on the side.