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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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.