ABC… that would be Acorn squash, Beet, Celery and Clementine salad. I used the leftover roasted beets and squash from Sunday’s post, added some fresh celery and clementines, poured some fresh-squeezed lemon juice over it and enjoyed a crunchy yet comforting breakfast salad. Easy as a b c…..
2 stalks celery
pinch sea salt
fresh ground black pepper to taste
Process Wash the celery well. Slice it into thin “C’s” and set aside.
Peel and section the Clementine; cut each section into thirds. Set aside. Cut the leftover beets and squash into bite-size pieces.
Arrange the roasted squash, beets, celery and Clementine pieces in a bowl. Squeeze the lemon and pour juice over salad.
Finish with a pinch of sea salt and fresh milled black pepper to taste.
©Nancy Wolfson-Moche 2014