Carrot Salad
5 carrots peeled and grated coarsely
1/4 tsp salt
2 tsp lemon juice
1 tsp whole mustard seeds
3 tbsps hot sesame oil
1/2 cup  chick-peas
1 red pepper, cut into cubes
1 green pepper, cut into cubes
Crushed pepper

 Put the carrots with the salt. Heat the oil in a small shallow pan over medium heat. When the oil is hot, add the mustard seeds. As soon as the seeds begin to pop (within a few seconds), pour the contents of the pan over the carrots.

Drain the chick-peas of their liquid and rinse under the tap quickly. Add the chopped pepper, chick-peas & lemon juice to the carrots. Sprinkle pepper and the salad is ready to eat.

Goat Cheese,strawberries and Spinach salad

Ingredients

    1 tablespoon pure maple syrup , or brown sugar
    2 tablespoons red-wine vinegar
    1 tablespoon extra-virgin olive oil
    1/4 teaspoon salt
    Freshly ground pepper , to taste
    3 cups baby spinach
     2 1/2 cups sliced fresh strawberries , (about 12 ounces)
     1/3 cup fresh chives, cut into 2-inch pieces
     1/2 cup toasted chopped pecans toasted
    * 1/4 cup crumbled goat cheese
Preparation

   1. Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.


Butternut Squash and Pomegranate Salad

Ingredients
4 cups of butternut squash, peeled, seeded and roughly chopped into bite size
1 tablespoons of olive oil
1-2 tsp of fresh chopped rosemary
1/2 tsp dried crushed red pepper
Coarse kosher salt to taste
¼ cup orange juice
1.5 tablespoons extra virgin olive oil
1 tbsp fresh lemon juice
6 cups of your favorite lettuce
1/3 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds
¼ cup of feta cheese

Method
Preheat oven to 450°F. Toss butternut squash, olive oil, rosemary, and crushed red pepper on large rimmed baking sheet. Sprinkle with salt. Roast for 15 minutes.  Remove squash from oven and flip them around a bit before popping back into the oven for another 15 minutes or so.  You are looking for the squash to begin browning and to become nice and tender.
(The squash can be made up to two hours ahead. Let stand at room temperature.)

While the squash is baking whisk the orange juice, lemon juice, and oil together.  Season with some salt and pepper and set aside.
When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.  Enjoy!!

|