January 8, 2014 • Nancy Wolfson-Moche

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…..


serves 4


3 roasted, sectioned Chioggia beets

2 wedges roasted acorn squash

2 stalks celery

1 clementine

½ lemon

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

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