I’ve been on vacation.
Blissfully disconnected from technology and eating lots of delicious new foods. Lots.
I returned to the day-to-day this week brimming with new inspiration for the blog.
But first, I need a salad. My…inner workings…are a pinch off.
It seems pomegranate season is in full swing and I’m seeing many many squash recipes being posted our there in the blogoshpere.
I want in.
While I used acorn squash for this recipe, any winter squash would work well. Butternut, delicata, hubbard, kabocha are all varieties that I’ll see at my grocery store throughout the fall. Most will need their skin removed, but I like to leave it on if it gets soft enough in roasting.
Remember how to seed a pomegranate? We taught you here.
This no mess method takes about 10 minutes or so. You won’t need all the seeds for this recipe. Try using the remainder to make your own fruit on the bottom yogurt.
This salad is a beautiful starter but can also be used as a base for a terrific main dish. Replace the cheese with you protein of choice.
It’s warm and cozy season now! Bring on the comfort foods…