I love the texture and colors of this salad. It’s simple to make and the dressing of olive oil with a light citrusy tang will enhance the taste of the pine nuts, walnuts, and compliment the sweet dried cranberries.
Serve it chilled with a Sauvignon Blanc. Add grilled chicken or tofu and edamame for a hearty vegetarian option.
1 Delicata squash
1/2 to whole bag of baby arugula or chrysanthemum leaveas
1 asian pear julienned (Bosc or Anjou)
1 bulb of Fennel, julienned
1 carrot, julienned
1/4 cup walnuts
1/4 cup pine nuts
1/4 cup dried sweet cranberry
1 medium size lemon and zest
1/3 cup olive oil (use best EVOO for salad)
Sea salt to taste
INSTRUCTIONS by picture: