SEASONAL CITRUS + SQUASH SALAD

I don’t know about you but the citrus at my local grocery store has been FIRE lately. Like grapefruit you would never suggest is bitter and blood oranges so rich in color and delicate in flavor. So, I took this seasonal citrus and let it inspire me, pairing it with some winter squash, arugula and broccolini that are also primo this time of year. Also can be done in 30 minutes!!

INGREDIENTS

1 bunch broccolini, ends trimmed
1 acorn squash, seeded and sliced in 1/4in slices
1/2c cooked chickpeas
1 grapefruit
2 blood oranges
3T maple syrup

INSTRUCTIONS

Preheat oven to 375°F.  Put broccolini, squash and garbanzo beans in a bowl, drizzle with olive oil, a big pinch of garlic powder, salt and pepper, toss. Roast for 20 minutes.

Section, zest and juice (or just juice) what’s left of the grapefruit and oranges, put aside the sections and boil the juice with the maple syrup and a small pinch of salt until reduced by half (5ish min). Let cool.

Put some arugula or other green on a plate, add some of the roasted veg, citrus sections and sauce. Top with green onions/walnuts/feta/whatever sounds good. 

ENJOY!

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