I love the Friday pop-up produce stand one of our local farmers puts together. Having the opportunity to get fresh, local, organic produce year round is indeed a joy. Last week I picked up a pretty delicata squash and one of my favorite calcium rich greens, arugula. I already had some lovely oyster mushrooms from another local grower that I thought would make a nice complement. I found a recipe online that I modified to my tastes to come up with a nourishing, bone healthy bowl.
But before we get going, a favorite trick when cooking with mushrooms that concentrates the flavor, minimizes the “mush,” and creates great texture is to dry sauté sliced or torn mushrooms in a single layer in a frying pan. Be sure not to crowd them and turn them often as the moisture releases.
Bowl Ingredients:
- 1 delicata squash, no need to peel
- 1 T. extra virgin olive oil
- 1 t. Chinese 5 spice (or a combo of cinnamon, black pepper, garlic powder)
- 3 T. shelled pumpkin or sunflower seeds (sprouted is best!)
- ½ cup dry sauteed fresh, sliced mushrooms (or more if you’d like!)
- 4 cups baby arugula
Dressing Ingredients:
- 2 T. onion, minced
- 1 T. extra virgin olive oil
- 2 t. grainy Dijon mustard
- 1 t. maple syrup
- 1 T. apple cider vinegar (or Fire Cider if you have it!)
- ½ cup pomegranate juice
Toppings (optional):
- Crisp fried, crumbled bacon (or a vegan alternative)
- Avocado slices
- Toasted walnuts
- Parmesan cheese or nutritional yeast
Directions:
Preheat oven to 400 degrees and line baking sheet with parchment.
Slice squash into ¼ – ½ inch rings. Cut out the seeds and discard or save to clean and toast later. Put “rings” into a bowl. Pour over olive oil and sprinkle in 5 spice powder. Mix to coat each “ring.” Place “rings” on baking sheet. Bake for 30 minutes, flipping them halfway through.
Place all Dressing ingredients into a blender or use an immersion blender to emulsify.
Split arugula onto 2 plates or shallow bowls. Arrange dry sauteed mushrooms, squash “rings” and toppings of choice. Drizzle with dressing and enjoy!
Inspired by Arugula Salad with Roasted Delicata Squash – May I Have That Recipe?