Typically in winter I crave warm, hearty comfort foods like many others, but for whatever reason, this time I was really craving a salad. Given how cold and snowy it was outside, I figured, why not make this a comforting “winter” salad! With “wintery” ingredients already on hand, like kale and acorn squash, I knew I could whip something tasty up, so away I went.xanax for sale
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Throwing my squash in the oven to roast, I went about preparing the rest of the salad. Looking at all the ingredients I planned to use in the salad (squash, pomegranate, kale, spinach, squash seeds), I thought a tart, yet sweet apple cider vinaigrette would be the perfect fit (see previous post for the vinaigrette)!buy tramadol without prescription
- ½ acorn squash
- olive oil
- 2 kale leaves
- 2-3 handfuls of spinach
- handful of squash seeds
- 1 slice of squash
- 1-2 tbsp apple cider vinaigrette
- Heat oven to 425F.
- Cut squash into rings.
- Brush both sides with olive oil, and sprinkle with salt.
- Roast the squash for about 20-25 minutes.
- While squash is roasting, clean up the seeds and kale.
- Toss the seeds in some vegetable oil and sprinkle with salt.
- Place seeds and kale in the oven on separate dishes.
- Remove kale from oven after about 5 minutes once lightly crisped.
- Take the seeds out once brown (about 5-10 minutes).
- Once everything is done roasting, place some kale and spinach down, a slice of squash, some more kale and spinach, sprinkle squash seeds and pomegranate seeds and finish with the vinaigrette.
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This salad was very hearty, and the pomegranate seeds, and apple cider vinaigrette added a really nice bright flavour to it!ambien online no prescription
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