It’s all about texturePosted: October 14, 2011
Yesterday I visited the mini farmers’ market that gets set up downtown on Thursdays. It was rainy and there weren’t a lot of vendors there, but I really only needed one thing: eggs. Hmmm…. do you really think that I left there only buying eggs? Of course not! For less than $20, I got this:
I had planned on doing something with chicken for dinner- some type of salad- but couldn’t decide between a warm or cold salad. I also had this cute delicata squash that I got a few weeks ago that I wanted to roast.
The boys thought that I was holding a toy for them- they showed such great restraint when I lowered it down in front of their faces (Lance licked it a moment later).
In the end, a cold salad sound more appealing. It was also a way to use up one of the 10,000 apples that we have in the fridge.
This salad had a lot going on. I used mixed greens, romaine, roasted delicata squash and onion, chopped apple and kohlrabi (I’ll be talking about that awesome veggie later!), dried cranberries, manchego cheese, and a few toasted squash seeds on the top. I made some farro and then toasted it in the oven for a crunchy topping- which added the BEST texture! I’m definitely going to make a habit of doing that. I also made a quick vinaigrette with some apple, fig balsmic vinegar, almond milk, extra virgin olive oil, basil, thyme, salt + pepper.
There were do many dimensions of crunch in this salad, it was unreal! The chicken was good too- but the toasted farro seeds trumped everything else.
The delicata squash was okay- definitely not as good as butternut, acorn or pumpkin. I read that it was supposed to be the sweetest of the squashes- not true. Maybe I just got a bad one?
What’s your favorite squash? And what’s your favorite “crunch” element to put on a salad?