Salad with Delicata Squash Rings

Lunch: Made a great recipe from my new squash cookbook that mom got me from Christmas, a salad of delicata squash, cranberries, and feta over arugula. All I did was peel the squash, sautee the slices in a pan in olive oil (two batches) until brown, then made a layer on my plate. When cool enough, I added a pile of arugula (and some baby spinach, I think) and topped it off with dried cranberried (nuked for a few seconds because they came from the freezer, which made them warm and bursting, yum!) and a sprinkle of feta. I drizzled on my patented dressing of walnut oil, lemon juice, dijon, s&p, and spices (here fresh sage and rosemary, shaken together in my new Jamie Oliver Flavor Shaker – thanks again, ma!), and voila! It was a spectacular lunch, if a bit light. It would have been more substantial if I’d had some bread with cheese on the side (maybe an herbed feta spread?), but I’ll have to save that for next time.


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