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Arugula Salad with Roasted Squash, Currants, and Pine Nuts

http://www.bunkycooks.com/2012/11/aida-mollenkamps-keys-to-the-kit...
  • Ingredients
  • categorized
  • original
  • This recipe is gluten-free (some ingredients require gluten-free brands)
  • Produce
  • Baby arugula, leaves (2 ounces)
  • Butternut or delicata squash (1 pound)
  • Currants, dried (1/2 cup)
  • Pine nuts, toasted (1/3 cup)
  • Condiments
  • Balsamic vinegar (2 Tablespoons)
  • Dijon mustard (2 teaspoons)
  • Red wine vinegar (1 Tablespoon)
  • Worcestershire sauce (1 teaspoon)
  • Cooking & Baking
  • Black pepper, Freshly ground (1)
  • Brown sugar, packed light (1 teaspoon)
  • Kosher salt (1/2 teaspoon)
  • Kosher salt and freshly ground black pepper (1)
  • Olive oil, extra-virgin (2 Tablespoons)
  • Olive oil (1 Tablespoon)

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Recipe Stats

Published November 6, 2012 (3 months ago).

9 people saved this recipe.

Marina Baggio
Julie A. Webb-Keltepe
Brian Keiser
Rikki Erin Shifflet
Nicole
Monica Alvarado
lizzie horwitz
Christian Vera
MINDY MADRAZO

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