What now?
Sometime mid-week after Thanksgiving, when the leftovers run out and the fridge is looking empty again. As you anticipate the start of a mad crush of receptions and holiday parties, cookie baking, cake making and the inevitable exchange of Chex mix, chocolate bark and quick breads the question arises: what do I eat now?
December feels like wasteland of regular meals between the harvest celebration of Thanksgiving and Christmas dinner is a glut of sweets, hors d’oeuvres and takeout on the nights you spend at home after hours of decorating and gift wrapping. So, what do I want to eat at this time of year as the days approach their shortest and the weather finally gets cold in the mid-Atlantic?
Something light tasting but hearty enough to leave me satisfied. Something bright and cheerful after the browns and greens of Thanksgiving foods. Something bright as we settle into a winter of root vegetables, greens and slow roasted and braised meats.
Thus…the composed salad. A little dried fruit for sweetness, a balsamic vinaigrette that is mildly acidic and just a little sweet and the bright bite of candied ginger. This is exactly what I want to eat whether working away at my desk or kicking my feet up by the tree. Good luck this month and happy eating!
Roasted pumpkin and dried cranberry salad with winter greens
Serves 4
Crisp endive and peppery arugula receive sweet balance from a creamy balsamic vinaigrette, sweet/tart cranberries, the bright bite of candied ginger and nutty, toasted pepitas for a little crunch. This salad is as beautiful as it is delicious and a perfect hearty-yet-light-tasting winter lunch.
For salad:
4 cups pumpkin or squash cut in 1/2” cubes
2 tbs Aleppo pepper or sweet Hungarian Paprika
2 tbs olive oil
2 tbs balsamic vinegar
1 head Belgian endive
1/2 lb arugula, rinsed and dried
1 cup dried cranberries
1/4 cup chopped candied ginger
1/2 cup toasted pepitas
For dressing:
1 shallot, minced
1 tsp dijon mustard
1/4 cup balsamic vinegar
1/4 cup olive oil - the good stuff!
Directions:
Cook squash: preheat oven to 425° F. Place squash on a rimmed baking sheet and sprinkle with Aleppo pepper, salt and black pepper to taste. Drizzle with 2 tbs olive oil and 2 tbs balsamic vinegar and toss to combine. Roast until tender and browning on edges, about 20-25 minutes.
Make vinaigrette: While squash cooks, combine shallot, mustard and balsamic vinegar in a medium bowl. Season with salt and pepper and whisk to combine. Let rest for 20 minutes. When ready to serve salad, drizzle in oil, while whisking to form a creamy emulsion. Taste with fresh greens and season to taste with additional salt, oil or vinegar as needed.
Prepare greens: Cut 1/4” slice from bottom of endive and remove leaves. Continue to take thin slices from the bottom of the head and free leaves until you get to the core leaves, when the head is only 2-3” long. Reserve to taste vinaigrette. Toss separated endive leaves with arugula in a large bowl.
Assemble salad: When ready to serve, lightly dress greens with vinaigrette and divide among four salad bowls or plates. Top with about 3/4 cup squash, 1/4 cup cranberries, 1 tbs minced candied ginger and 2 tbs pepitas.
