It’s been one of those weeks. You know, the kind where you look at the stack of work you have to do and the amount of time you have to do it. You panic. You can’t relax. All the sudden, little setbacks feel like the end of the world. You become moody and overly-sensitive. One of those weeks.
So, I decided to start the weekend a little early. Instead of studying before class this morning, I decided to give myself some kitchen therapy time. By 9am, I had a pot of white beans with shallots and bay leaves simmering on the stove, a pan of beets and a butternut squash roasting in the oven, and squash seeds getting nice and toasty in a frying pan. A few hours later, I sat down to lunch.
The template for this salad could be used to create dozens satisfying variations. Start with greens and vinaigrette, add some kind of legume for protein, and top with still-warm roasted vegetables and toasted nuts or seeds. Enjoy!
Beet, Squash, and White Bean Salad
– 2-3 cups mixed salad greens
– 1/2 cup white beans, canned is fine
– 1/2 cup chopped roasted beets
– 1/2 cup butternut squash, cubed
– 1 Tbs raw or toasted pumpkin seeds
– 1 Tbs red wine vinegar
– 1/2 Tbs olive oil
– 1/2 Tbs honey
– salt and pepper, to taste
1. Mix vinegar, oil, honey, salt and pepper until well combined. Drizzle over plated salad greens.
2. Top with remaining ingredients.
Unrelated to salad, I feel compelled to share an amazing and hilarious post over at Hyperbole and a Half. If you are feeling out of sorts, it might do wonders for you.