winter squash salad

This super simple winter salad takes advantages of the season’s best produce, and excels in highlighting their flavors in it’s simplicity.

Ingredients:

1 bunch of arugula

1/2 butternut squash, roasted

2 persimmons, peeled and sliced

1/2 cup pomegranate seeds

1 ear, or 1/2 cup of blanched corn kernels

1 shallot, thinly sliced, and quick pickled in a 1:1 ratio of apple cider vinegar and water for 2 hours

1-2 Tbsp white balsamic vinegar

1 Tbsp evoo

1 tsp maldon finishing salt

Directions:

Line a serving dish with the arugula. Top with the rest of the fruits and vegetables in a haphazard pattern, making sure that all areas are covered and equally distributed. Drizzle vinegar and evoo over entire platter. Finnish with a sprinkling of salt.

It’s seriously that simple, but the taste will fool everyone into thinking you spent hours handcrafting it.