Recipe: Hearty Winter Salad

By Alma Schneider


* 1 butternut squash

* 2 medium-size beets

* 6 cups arugula, washed and dried (or pre-washed from supermarket)

* Olive oil

* Balsamic vinegar

* Salt

* Pepper

* 2-4 tablespoons shelled pistachios


1. Halve the squash and remove the pits.

2. Peel and dice the beets.

3. Line a baking sheet with parchment paper.

4. Roast squash and beets on middle rack of your oven at 400 degrees for 30-40 minutes or until both are fork tender.

5. Dice the squash when cool. (Note: Extra squash can be saved for soups, salads and other dishes throughout the week.)

6. Place prepared greens in a bowl.

7. Add 1 cup squash and 1 cup beets and gently combine.

8. Drizzle with olive oil and vinegar and toss gently.

9. Add salt and pepper to taste.

10. Top with pistachios.

(Serves 4)


Find more tasty recipes for your next tailgate.

Alma Schneider is a licensed Clinical Social Worker helping individuals overcome their psychological and practical obstacles to cooking and parenting on her blog and consulting business, Take Back the Kitchen. She is a native New Yorker transplanted to the suburbs with her husband, four children and loving yet stubborn Beagle Shiloh.


Leave a Reply

Fill in your details below or click an icon to log in:

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

More From Tailgate Fan

CBS Sports Radio RoundupWe take you around the dial for the best in sports talk radio from across the country!
WATCH: Tailgating Doesn't Get Any WilderIowa and Michigan State square off in the Big Ten Championship. And the tailgating is wilder than the game.
WATCH: Party Like Ducks And TreesOregon edged Stanford on the field, but the tailgating winner was too close to call.

Listen Live