The thought of salad in the colder months isn't that appealing to most - myself included. It's hard to pass on those easy to make slow cooker dinners with something bone-in and something bean. This warm butternut squash and chorizo salad might change your mind when you want to give your waistline a second thought.
1 tablespoon extra-virgin olive oil
1 small butternut squash, peeled, deseeded and cubed
1 yellow onion, roughly chopped
250 grams/8.8 ounces hot Spanish-style chorizo, sliced
1 tablespoon red wine vinegar
142 grams/5 ounces of arugula
Sea salt and black pepper, to taste
Heat the oil in a very large skillet over medium heat. When the oil is hot add the squash and onion. Sauté for 5 minutes. Add the chorizo and sauté an additional 10 minutes or until the squash is cooked through. Add the vinegar in the last few minutes of cooking. Serve over the arugula; crack salt and black pepper over top to taste.
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