Adventures with Salad

So there’s a lettuce shortage. We haven’t been able to get romaine lettuce for weeks. A head of iceberg is $7. Restaurants are pulling salads from their menus. It’s bad. We eat salad every day and put lettuce on our sandwiches and wraps, etc. But at least it’s autumn. There’s lots of vegetables to roast. Even TikTok is blowing up with baked salads like this Caesar salad made with Brussel sprouts and chickpeas.

And then there’s arugula.

Apparently we can still buy arugula, so for lunch (inspired by Ina Garten’s salad) I roasted a butternut squash and tossed it onto some arugula with a chopped pickled beet, sliced almonds and crumbled honey-infused goat cheese. I finished it with a little balsamic vinaigrette.

Sweetness from the squash and honey-infused goat cheese nicely complement the peppery arugula. I would prefer it with more romaine and the occasional arugula leaf, but in these dark times, beggars can’t be choosers. Guess what’s for lunch tomorrow.