variation: another easy warm winter salad

I've been so incredibly busy lately-hence the lack of posts. The simplicity of my recent recipes also reflects this total lack of free time. Sunday nights tend to be the only time I have to get crazy in the kitchen, and then my amazing meals of homemade mushroom ravioli and overflowing plates of finger foods don't really photograph that well. But you know what? These five or ten minute lunches of late have all been equal in terms of deliciousness to many of my more elaborate preparations.
So here's a variation on the previous warm winter salad. I feel like it's cheating, posting something this simple and for me so 'duh'. But it didn't feel anything like cheating eating it, so here goes.

another easy warm winter salad

1 eggplant, cut into small dice.
1 butternut squash
olive oil
sprigs of thyme
lemon juice
1 lb arugula
1 can chickpeas, rinsed and drained
pecorino cheese, shaved

Peel squash, cut into small dice. Heat about a tbsp of olive oil and saute squash with thyme, salt, and pepper (to taste) until squash is tender and a bit golden. Wipe pan clean, heat more oil, and saute eggplant with salt and pepper until golden and tender. Toss arugula with lemon juice, olive oil and a pinch each of salt and pepper (to taste). Top arugula with chickpeas, vegetables and pecorino shavings. Enjoy.

See? It's criminal.

Marti KilpatrickComment