Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden roasted delicata squash taste just as good as they look. Delicata squash is a lovely winter squash. It’s unique because its skin is so, well, delicate that you don’t need to peel it before roasting. The balsamic dressing, arugula, pomegranate and goat cheese go great with the squash, of course, but also with apples and pears. If your oven is full, try sliced fruit instead, or simply roast the squash the day before.
When I revisit older blog posts, I’m always amazed by the parallels in my life over the years and the seasons. When I originally shared this post seven years ago, I was dreaming of a better living/work space. Since that time, I’ve upgraded from my tiny apartment to a little rent house where I made the cookbook, then to a new apartment with a functional kitchen. Then we got married and I moved into my husband’s cozy home, which we’ve outgrown. We’re actually in the process of purchasing our dream home now. It’s everything we could ever hope for, including a recently renovated kitchen that’s so pretty, I can hardly stand it. We’ll move in time for Christmas and I’m looking forward to setting up our tree and sitting by the fireplace. To be honest, all I really care about now is keeping Cookie healthy, but our new home is a bright ending to an acutely difficult year. I’ve left my original sentiments below just to show the hard work it took to get here. I hope you are staying well and cozy out there.
From 2013: November is slipping through my fingers. I have been working hard and playing hard, with little down time in between. I won’t bore you with the details of small business ownership, but I promise it’s not all puppies and pomegranate salads here at Cookie and Kate HQ. I grumble while I’m dealing with the technicalities, but deep down, I love it all. This little blog/business is all mine. I’ve also been setting some pretty lofty goals, sketching out a site redesign, contemplating a move and trying to figure out how to make it all happen at once. Where’s my fairy godmother and her magic wand? I can’t go on like this forever. Poor Cookie has been cooped up inside since the temperature dropped below 50 and no amount of yoga has been able to counteract my constant laptop hunch. I need some warmer leggings and a better office situation. Actually, I need a better living situation altogether. My dining table is stuck in my now-frigid sunroom, my grandmother’s patio chairs are resting against the wall of my bedroom, and my portable dishwasher is killing the feng shui in my dining-turned-desk room. All for the sake of food photography. My dream home might be a distant dream but I’m definitely due for an upgrade.
Continued… Someday soon, I’d like have a comfortable dining area for my girls when they come over for girls’ night. The dining area should actually be near the kitchen so I’m not running back and forth between the sunroom and the kitchen like a clown. More than anything, I want a kitchen with a disposal and more than three feet of counter space. Toss a small welcome mat on your kitchen counter and you’ll see how much space I have to work with. Maybe I’m asking for a lot for just one person, but I’m not going to wait around for someone else to provide. It’s all on me, which is both thrilling and terrifying. So even though I’d rather lose my sleep-deprived self in JFK conspiracy theories and dark chocolate peanut butter cups today, I’ve decided to keep working with my head down. A few of my goals are almost within grasp.
More Seasonal Salads
More fresh green salads with goat cheese to enjoy during fall and winter:
Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese Deb’s Kale Salad with Apple, Cranberries and Pecans Farro and Kale Salad with Goat Cheese Favorite Green Salad with Apples, Cranberries and Pepitas Pomegranate & Pear Green Salad with Ginger Dressing
Please let me know how your salad turns out in the comments! I love hearing from you.
Storage suggestions: Ideally, store the salad and dressing separately and toss individual servings as needed (the salad will keep well for about 3 days with this method). The arugula will wilt after being exposed to the dressing, but even then, should keep for a day or so.
