Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
 
Winter Wonderland Salad                
             
A crisp, colorful winter salad to brighten your mood on any grimly, frosty day. Wake up ALL your senses with the multiple colors, textures, and lively mix of flavors from fruit, squash, arugula, peas, and nuts.
 
Serves 3-4       
Prep and Bake Time: 45 minutes
 
1 small kabocha or red kuri squash, cut lengthwise, seeded
3 tablespoons date sugar or apple juice reduction from ½ 12-ounce carton of apple juice concentrate.
Arils from ½ large pomegranate or 1 small whole pomegranate
1/2 cup dried cranberries
2 shallots, peeled, cut in a small dice
1/4 cup fresh raw walnut halves, broken into small pieces or slivered almonds or pine nuts (optional)
6 cups young arugula leaves, packed
1/2 cup frozen petite peas, defrosted
Freshly ground black pepper to taste
½ teaspoon shiro (white) miso paste, dissolved in 2 tablespoons water 
1/3 cup white balsamic vinegar reduction from 2/3 cup vinegar
3 tablespoons orange juice
 
To make the vinegar or apple juice concentrate reduction, add each to separate small saucepans, bring to a boil, then lower to a gentle simmer. Reduce until the liquid becomes a light syrup that can coat the back of a teaspoon. Use ventilation as the vinegar vapors can be intense. The reductions will thicken slightly as they cool. Store in a capped squeeze bottles in the refrigerator.
 
Whisk together the reduced vinegar, orange juice, and shiro miso paste. Taste to correct proportions to your liking.  Set aside.
 
Preheat oven to 400 degree F (200 C).  
 
On parchment paper, place  squash halves face down. Bake for 20 minutes.  Turn the squash backs over, sprinkle on date sugar or brush generously with the apple reduction. Return to oven for 15 to 20 minutes or until a fork penetrates easily. Remove. Cool.  Brush the squash halves with apple reduction again, if using. Cut each half in ½-inch slices, and then into bite-sized pieces.
 
To plate individually, arrange the arugula on each plate. Sprinkle with diced shallot, pomegranate arils, dried cranberries, peas, and nuts, if using. Grind lightly with black pepper. Right before serving, drizzle on the dressing.