Courtesy: Be Well By Kelly
“WHAT’S THIS???? A PIECE OF TOAST? A PRETZEL STICK? POPCORN? WHAT BLOCKHEAD COOKED ALL THIS?” Peppermint Patty, “A Charlie Brown Thanksgiving”, 1973
There’s one thing left out in that tongue lashing speech Peppermint Patty gave to Charlie Brown, jelly beans, 2 out of 4 of those items can insure you have a lean Thanksgiving, but popcorn and toast can only get you so far, so Lauren Conrad and gang today provide a healthy alternative with Autumn Arugula Salad.
Thanks to Kelly LeVeque over at Be Well By Kelly, you don’t have to worry about having “A Charlie Brown Thanksgiving”, or be submersed in rich dishes everywhere you turn with this Autumn Arugula Salad made up of true seasonal produce like accorn squash and pomegranate seeds, you will also love the mix of greens Kelly recommends such as baby chard, bok choy, arugula, and spinach also accompanied by avocado and pecans.
The only cooking needed to be done here is with the acorn squash, where the acorn squash needs to be cut a half an inch thick, and baked at 350 degrees for 20 to 30 minutes, then the rest of the salad, pomegranate seeds, and such step in that puts this dish together instantly.
Maple Syrup seems to be going a long way this year with Lauren Conrad, it’s back again with dijon mustard, chopped garlic cloves, a pinch of salt and pepper, white balsamic vinegar, and olive oil to make a great dressing for the Autumn Arugula Salad that’s served up in fine dishwear from The Little Market.