Arugula, Butternut, Pear and Sprout Salad

This salad combines the best flavors of the garden.  With Arugula back in season. the last of the Tomatoes and Butternut Squash in abundance, this makes a great Farmers Market Salad.  Very fresh in flavor and readily available in the fall.  You will need only a few things, most available at your local Farmers Market or your own Vegetable and Herb Garden.  

You will need: Butternut Squash, Arugula, Avocado, Pear, Shallot, Tomatoes, Celery, Italian Parsley, Chives and Sprouts

Roast the Butternut Squash, medium, at 450 degrees for 50 minutes. Peel, cool and cube; one pear and one shallot, thinly sliced; two ribs of celery, strings removed, and thinly sliced.  Avocado and Tomatoes cut into chunks; Chop Italian Parsley and Chives and rinse your choice of sprouts.  Combine all ingredients in a Salad Bowl and toss. Top with the Sprouts.  Dress with Balsamic Vinaigrette or your choice of Salad dressing. Enjoy!

 

Deena Spellman
 

A Texas State graduate with a B.S. in Botany and an Associate Degree in Horticulture, Deena Spellman recently celebrated her 21st anniversary as a professional in the field of gardening. She operates Bastrop Botanical Gardens which includes a Labyrinth registered in the United Kingdom Registry, a landscape company, Heirloom Tea Room, and a nursery. All are open by scheduled appointment where she especially enjoys sharing her extensive knowledge with small groups of like-minded gardeners.

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