A few weeks ago Camille and I hosted a little dinner for our friends. We went to the market in the morning and got pretty excited about each course. To start off with, we served a salad of arugula, pomegranate seeds, butternut squash roasted with jalapeno jelly, and some excellent goat cheese. That's a mouth full, but it was really delicious and the colors were just perfect for the holiday season.


The squash was a hit and something I'd recommend adding to your salads. She roasted the squash and then just before it was done, added a dollop of some spicy jelly on top. The results were spicy and sweet paired with tangy arugula and excellent earthy cheese. A vinaigrette of balsamic and good olive oil, a little mustard and salt and pepper was drizzled on top.