A Seasonal Salad Recipe Demonstrates an Important Cooking Concept

People often tell me that they get bored with their food because they always eat the same 2 or 3 things. My answer to this challenge is to learn to vary what you already know how to make and like so it isn't boring.

To illustrate this idea, see the salad recipe below. I recently posted a video on this blog that demonstrated one of my favorite salads; Arugula with Parmiagano Reggiano dressed with olive oil and lemon juice. Here's a seasonal variation of that salad that uses the same skills yet tastes completely different.

Arugula Salad with Apples, Cheddar and Toasted Pumpkin Seeds 

This nourishing salad is full of great fresh flavor and texture.  It’s sweet, spicy, crunchy and easy to prepare in about 5 minutes.

  Use amounts to your taste:

The best Arugula you can get (I like baby or wild if possible), if using larger arugula, break or chop into bite size pieces

Apple of your choice, chopped into bite size pieces

Raw pumpkin seeds, lightly toasted

Sharp raw organic cheddar cheese, chopped into bite size pieces

Extra Virgin Olive Oil

Balsamic or Apple Cider Vinegar

Finishing sea salt to taste.

Put the arugula and apple in a bowl. To toast the pumpkin seeds, heat a dry sauté pan (not a nonstick and without oil) over high heat and add the seeds, tossing them frequently until they begin to get light brown and smell toasty.  Add the seeds to the salad. Sprinkle a small amount of the oil and vinegar over the salad in about a 3:1 ratio (3 being the oil). Take care not to over-dress. Finish with sea salt to your taste.

Now think about what else you make that you can easily vary to prevent boredom in your daily meals. For more ideas on how to feed yourself and your family well daily, visit www.TheConsciousPlate.com