Another roasted squash hits the Preston household! No complaints so far, so I’m gonna keep working it until my husband caves & begs for something less interesting, tasty & healthy…. Becasue that is exactly what this meal is. Easy, interesting flavors, healthy, & your taste buds will thank you. Roasted acorn squash, a little arugula dotted with celery, grapes & Gruyère, & a wonderful creme fraiche dressing to top things off… Are your taste buds moving yet?! They should be.
I adapted this wonderful recipe from Sprouted Kitchen. It’s a lovely blog. You should check it out!
This dressing could go any way you like. Creamier, oily, vinager~y… As you probably know by now, I like my dressing on the vinegar side of things. But that’s just our preference in this house. Play around with it first. Do a half tablespoon less of something if you’re too sure of the outcome.
Roasted Acorn Squash with a Grape & Celery Arugula Salad
{mon petit nid}
Serves 2-4
Salad Ingredients:
2 small acorn squash
1 1/2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
freshly ground sea salt
2 large handfuls arugula
2/3 to 1 cup cooked quinoa
1 cup halved red grapes
1 celery rib thinly sliced
Gruyère, thinly shaved
Dressing Ingredients:
3 tablespoon
