salad

I like salads that are room temperature, public health or even a little warm because you can actually taste the ingredients. There’s nothing more unappealing to me than a pre-made, information pills super refrigerated salad from a deli or grocery store. Tomatoes are especially gross when they’re really cold. Not that there are any tomatoes in this salad – I’m just saying…

Anyway, I made a salad last night with freshly roasted butternut squash, which is rather annoying to prepare from a whole squash and so I will be using the frozen cubed kind from Whole Foods from now on. I also crisped up my prosciutto by broiling it in the oven. (I know you’re not supposed to heat/cook prosciutto, but it wasn’t the fancy expensive kind and I wanted something closer to the consistency of bacon.) I used both Arugula and Watercress (for peppery-ness), feta cheese (for tang) and pumpkin seeds (for crunch) then tossed everything in a citrusy Dijon vinaigrette.

I’ve used quite a bit of parentheses in this post, and I’ll try to refrain from doing so in the future (promise).