Monday, April 14, 2008

Arugula salad

This salad has become our favorite over the last few months. Most of the ingredients have been available at the farmer's market all winter long and it makes a pretty hearty meal.  We made this salad tonight, with ingredients we got from the Del Ray farmer's market, which opened this past weekend.  

It is easy to make and very delicious.  Here is how you can make it at home.  Heat oven to 375 degrees.  Peel and dice a small pumpkin, butternut squash, or several sweet potatoes.  Place on a baking sheet.  Toss with 1tbs olive oil, 1tsp. chili powder and 1tsp. salt and roast for 20-40 minutes until cooked through.  Make a dressing with olive oil, sherry vinegar, minced shallots, honey, salt and pepper.  Toss with baby arugula.  Top arugula with toasted pecans, goat cheese and roasted squash.