Candied Acorn Squash Arugula Salad

Beer vinaigrette

¼ cup Goose Island Oktoberfest beer

¼ apple cider vinegar

1 tablespoon Dijon mustard

¼ olive oil

Pepper to taste

Salt to taste

Salad

4 slices roasted acorn squash

Arugula

Goat cheese, crumbled

1 medium tomato, chopped

Toasted pine nuts, for garnish

For the vinaigrette: In a medium bowl, mix together beer, vinegar and mustard. Slowly add the olive oil while continually stirring, add salt and pepper to taste.

For the salad: Toss arugula with your beer vinaigrette. This dish is all about the presentation: Place your squash circle in a dish, fill with arugula then toss on goat cheese crumbles, tomato and pine nuts.

Serves four.

Tina Garrett