We are so sorry it has been so long, sometimes you need to just run away and December was one of those months. So boy did we run! First we both went to Connecticut, then we went to Florida, and finally I spent a few days in southern California before coming back home to cook with you. This time was very magical because we got to spend it with the people we love most, our family. Cooking, laughing, eating, and enjoying every last moment. This time was also very special to me because after months of training I ran my first half marathon! Now that we are both home in our comfy houses, together via FaceTime and Skype, we promise that we will never take such a long break again.
As I’ve said the holidays were great and now with the New Year it’s the perfect time to eat deliciously and healthily. Today we made a winter squash salad, that combines the salty smoothness of goat cheese, the sweet flavor of golden raisons, the nutty crispness of acorn squash, and the heartiness of kale. This is great as a meal or as a compliment to a pasta or meat dish!
Winter Squash Salad Recipe
prep time: 20 minutes
bake time: 25 minutes
serves: 2 as a meal or 6 as a side
1 tablespoon extra virgin olive oil + 1/2 tablespoon
2 tablespoons white balsamic vinegar (feel free to use regular balsamic)
1 tablespoon lemon juice
1/4 cup golden raisons
1/4 cup goat cheese
4 cups kale
1/2 cup raw quinoa + water for preparing
1 acorn squash
salt and pepper
Preheat the oven to 450 degrees.
Cut the acorn squash into quarter inch pieces. The easiest way to cut the squash is to halve it and cut out the seeds. Once it is seeded, cut it into small sections and then cut off the skin. Mix with 1/2 tablespoon olive oil, spread on a baking sheet, lightly salt and pepper, and bake for 25 minutes.
Prepare the quinoa according to the directions. Rinse it well, we find it bitter if it isn’t rinsed.
Mix remaining tablespoon of olive oil, balsamic vinegar, lemon, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Stir all ingredients together and serve immediately.