This Week's Featured Recipe:


Squash and Arugula Salad


1 delicata squash
Sea salt
Dress It Up Dressing Apple Cider Vinaigrette
3 to 4 cups baby arugula


Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.

Meanwhile, slice the squash into 1/4-inch thick rings. Scoop the seeds from the center of each ring. Alternately, you can slice the squash lengthwise, scoop the seeds out (save them), and slice the squash into 1/4-thick half-moons. Separate the seeds clinging to the squash (discard any bits of squash). Arrange the squash slices on one half of the prepared baking sheet. Scatter the seeds on the other half, and sprinkle a few pinches of salt over them. Use a pastry brush to lightly coat both sides of the squash with the Apple Cider Vinaigrette.

For the entire recipe: