All I want after Christmas is simple. After complex and impressive roasts, sides, and desserts, simple is the word I want to hear when making my next meal. This salad is just that: simple. There are only three main ingredients to build the salad, and you can stop there if you like. You can also take it one step further and made April Bloomfield's lemon caper dressing, which is also fairly easy. You can recover from Christmas cooking and eating without sacrificing flavor.
Viewing entries in
Fall is here and that means squash is here. Most people are focused on the pumpkin right now, but let's not forget about the other squashes: acorn, spaghetti, and of course, butternut. Butternut squash is inexpensive, and yields A LOT of food. Ali from Gimme Some Oven taught us how to properly peel and chop the squash, and it was much easier than it looks.
This salad is dedicated to fall by using in-season ingredients, like squash, pomegranate, and pumpkin seeds. It's earthy and hearty, but not heavy. The dressing is a simple red wine vinegar and honey mixture. It could be a side salad or your whole meal.
This summery salad is so easy and delicious (and cheap!). It can be eaten as a side, but we ate it as our main dish one warm summer evening. It's the kind of dish you make when you can't bear the thought of heating up your kitchen with the stove or oven.