Arugula was still fresh at the farmer’s market so I grabbed that for a hint of peppery punch that would counter balance the sweetness. These don’t just deliver on the visual impact, each one also provides a different textual element that is key to making a salad, or any dish, interesting on the palate. So, a pop of dark red from dried cranberries, a toasty brown from pecans, a lovely green from pepitas, and slivers of red onion would all do the trick nicely. In composing the salad in my head, I thought about all the other Fall inspired accompaniments that would not only pair well with the squash but would also provide a visual wow. I make roasted spiced butternut squash slabs as side dish for my customers and decided to use similar spices but cut the squash into cubes and added a touch of maple syrup. It’s Fall and I felt like leaning into that season using roasted butternut squash. But when it came to the salad, I veered off the Iberian road, and glad I did.
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