Lately, I have become obsessed with making what I’ve started to call the “magic salad.” It takes some of my favorite veggies (roasted butternut squash and shaved brussels sprouts) and gets them into the salad action instead of sitting on the sidelines. Add in arugula, parmesan, toasted pine nuts, and a salt bae healthy dose of Maldon sea salt, and you have a hearty and delicious dinner.
I first made this magic salad on our first night home from our trip to Paris. After dining out on pure decadence for a week, I was craving a salad something fierce. It hit the spot, and has been a favorite go-to ever since.
While butternut squash is the OG squash for the magic salad, I’ve also incorporated my other favorite squash, delicata. For added protein, I have used flank steak or chicken, but it’s plenty filling without the meat.
Here’s how to make it!
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