Leftovers can be a life saver as far as dinner is concerned. It was a busy day on Monday and I hadn’t had much time to even think about what to serve for dinner. In addition, the ladies were pleading for a walk. How could I resist those faces? Dinner would have to wait.
Enter leftovers, clean-out-the-fridge and everything-but-the-kitchen-sink salad.
When I stuck my head in the cold box, I found…leftover farro, some cold chicken, a bit of cheddar cheese, last of a jar of pickled green beans, a few pomegranate seeds, and half each of an avocado and red onion.
I also found half of a butternut squash, the rest had been used in the pumpkin humus.
I decided to roast the butternut squash to give the salad a bit of temperature variation. Combined with the cheese and avocado, it would give the salad a creamy and buttery texture and flavor. The green beans would add a tart note. I had just purchased a package of Trader Joe’s Candied Pecans, there’s the sweet and crunchy note.
- Heat the oven to 425 degrees F. Cube the butternut squash, toss with a tablespoon or so of olive oil and some kosher salt. Roast for 40 minutes or until brown and tender. Cool slightly.
- Cut the cheese into small cubes.
- Slice the onion and avocado.
- Cut the chicken into bite sized pieces.
- While the butternut squash is still warm, toss everything together with some greens (I used arugula and baby kale from the garden) and add a splash of vinaigrette.
Toss gently…ta da! Fanfare!
This type of dinner is actually one of my husband’s favorites. Leftovers have always spurred my creativity. He fell in love with me over my Brie omelet (just a small picked over slice remaining from a cheese platter earlier that week). The saddest thing about these dinners are that they are rarely repeated, I never have the exact same leftovers waiting in the fridge.
Do you have a favorite clean out the fridge creation?