Chickpea, Kale, and Acorn Squash Pappardelle Pasta is too good not to share!
It’s early April as I’m writing this, with an unseasonably warm temperature projected for today: 79 degrees! Seventy-nine degrees! Having grown up here in Metro-Detroit and encountered many a snow flurry this time of year, I know what an anomaly this 79-degree day is. It’s not weather that calls for a pasta dish laden with hearty greens and a creamy squash sauce. Or is it?
Prosciutto, Pear, and Fontina Arugula Salad with Roasted Squash and Spicy Pecans is LIFE, people!
This is one of those recipes where I had to include pretty much every ingredient in the title because I liked them all so much. I’m OBSESSED with this salad with its chunks of ripe, juicy pear, savory acorn squash, salty prosciutto, creamy fontina, cayenne-kissed toasted pecans, and sweet maple vinaigrette dressing. And arugula! Arugula is my soulmate, true-love green. I’m enamored with its peppery, delicate fronds and how it seems to go well with everything.
This rich, flavorful, filling, very fall-ish salad was inspired by a dish that has lingered in my memory since I had it earlier this year at a Detroit restaurant called Dime Store (I did a post on my brunch visit to that establishment on my other blog, 100 Places in the D).
Hello, all! Happy, happy Friday!
I have been fantasizing about letting myself loaf around the house in solitude this weekend in my fleece sweatpants, binging on the rapidly accumulating glut of recorded TV shows on my DVR. I feel a real need to be lazy, which is not my usual instinct. Generally I’m a run!-go!-create! kind of gal. But I yearn to refill my well: sling some colored pencils on my adult coloring book, get lost in a breezy novel, stare out the window at the brightly colored fall landscape. Snooze with my cat. How good does snoozing with a cat sound???
Fall is good for refilling our energy wells.
Fall is also good for food. I am loving being back to this cozy-weather diet! In the throes of fair summer, that seasonal diet enthralled me; I obsessed over fresh tomatoes, peaches, watermelon, berries, and zucchini, not knowing how I could let go of them. But now I find that my tastes have shifted naturally back to root vegetables, squash, hearty soups, and food that is generally richer and more satiating. That propensity toward heavier fare inspired this salad’s creamy Parmesan dressing.
I hope everyone is having a wonderful holiday break! When you get sick of all that leftover ham (delicious in its own right, but how many ham sandwiches in a row can a person eat, really?), make this creamy, decadent acorn squash and spinach risotto. It’s easy and delicious and probably takes less effort than forcing yourself out of your jammies to go get carryout would.