My love affair with my husband started over 36 years ago while skiing at Grand Targhee in Wyoming. We’ve been skiing on our anniversary ever since to remind ourselves of our less complicated beginnings when we didn’t have five kids, a home mortgage or busy jobs to distract us. Keeping a marriage fresh and continually full of positive emotion takes a lot of work, that’s no lie, but it’s the most important relationship in life, so it’s all worth it. I thank our mutual love of “skiing hard and fast” for reminding us of what matters most. (Now if only my aging legs would hold up.) I’ll keep this great guy around for a long time.
Like my wonderful husband, I know I’ll keep this awesome salad around for a long time. I fell in love with it many months ago and have not left it since. I’ve served it for the past major holidays much to the delight of family and friends. It’s just simple, natural, earthy, nutritious, whole food and very easy to pull together. The inspiration for the salad comes from one of my favorite food blogs, A Pinch of Yum. So many delicious recipes in this fabulous blog, (which by the way, inspired me to start food blogging.) Thanks Lindsay and Bjork. I modified the original for ease and availability by switching to butternut squash and adding quinoa. I love the changes.
You’ll love the lemon dressing simply made with fresh lemon juice, olive oil, fresh garlic, oregano and a little salt. It’s all this salad needs to avoid overpowering the delicious flavors of the main ingredients.
It’s a good thing to have love affairs with good things in life, like nutritious healthy foods or a great husband who knows how to take good care of his family. Those type of affairs are not likely to disappoint, but rather will stick around for a long time. I can attest to that.
One Year Ago: Lemon Basil Chicken over Whole Wheat Penne Pasta
- Roasted Butternut Squash, Brown Rice and Quinoa Arugula Salad
- 1/2 cup uncooked brown rice
- 1/2 cup uncooked red quinoa, rinsed and drained
- 1 medium butternut squash, peeled and cubed small (about 2-3 cups. I buy pre-cut cubes at Costco)
- 1 Tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp each sea salt and freshly ground black pepper
- 3 cups arugula
- 1/2 cup cashew pieces
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/3 cup olive oil
- 2 tsp agave nectar
- 2 cloves garlic
- 1/2 tsp oregano
- 1/4 tsp sea salt
- Cook the brown rice and quinoa according to package directions. (I cook them both together in a rice cooker with 2 cups water.) Meanwhile, make the lemon dressing by placing all the dressing ingredients in a container of a food processor fitted with a metal blade. Cover and process until well blended. When the quinoa and rice is done, add about 1/4 cup of the dressing and stir to combine; cover and refrigerate.
- Preheat the oven to 350 degrees F. Place the butternut squash cubes on a baking sheet. Drizzle with oil and sprinkle with chili powder, salt and pepper, tossing to combine. Bake for 20-25 minutes or until golden brown, stirring occasionally to cook evenly. Remove from oven and allow to cool.
- Toss the arugula, brown rice, quinoa, cashews, butternut squash and remaining dressing together. Serve warm or cold.
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