A few weeks ago I attended a Thanksgiving cooking demo at We Olive SF, a sustainable olive oil store. Teresa studied holistic nutrition, manages Oak Hill Farm’s CSA program, and has started Can Can Cleanse. Teresa showed us how easy it is to prepare seasonal food for a holiday gathering. It got me to thinking that often times, Seasonal Food is also known as Holiday Food to be only consumed on holidays. Well then, what about rest of the season? We don’t need to wait until Thanksgiving or any holiday to eat fresh, homemade dishes. Brussels sprouts, butternut squash, sweet potatoes, are available throughout Fall and Winter and there a ton of ways to enjoy these foods.
The dishes served at the holiday dinner table are richer and more decadent (more fats and sugars), which makes that meal so enticing and is nothing to feel guilty about. Though, the same ingredients can be prepared in a healthier way for daily consumption. The food that is grown locally and seasonally should be eaten everyday and not just saved for Thanksgiving or Christmas. The turkey or ham may take center stage, but the abundance of vegetables (green bean casserole, cranberry sauce, potatoes, Brussels sprouts) really make up the holiday table.
It’s always been all about the vegetables.
Winter Squash Salad with Arugula, Feta & Pine Nuts
This recipe is modified from Teresa Piro’s Thankful Soups and Sides cooking demo at We Olive SF. It is a mouthwatering salad that looks really pretty and elegant. The salad is packed with antioxidants and flavor that you will want to eat it everyday. The warm squash makes the salad perfect for a cold, winter evening, also.
2 cups Delicata squash, seeded
1/3 cup olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/3 cup pomegranate seeds
1/3 cup feta, crumbled
2 tbs pine nuts, toasted
1 tbs Extra Virgin Olive Oil
1 cup arugula
1. Pre-heat oven to 350 degrees.
2. Cut squash into 1 inch squares. In a large mixing bowl, toss squash, sea salt, black pepper, and olive oil to coat the squash well. Evenly lay out the squash on a baking sheet. Roast in oven for 30-35 minutes, or until soft, but not mushy. Remove from oven and let squash cool slightly.
3. In the same mixing bowl, add roasted squash, feta, toasted pine nuts, pomegranate seeds, extra virgin olive oil and gently toss. Garnish with arugula and serve.
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