Autumnal salad

Indulge in the flavors of fall with this vibrant autumnal salad bursting with seasonal ingredients and a harmonious combination of sweet and savory notes.

Ingredients:

• 4 eggs
• 4 cups arugula
• .5 butternut sqash
• 4 slices of speck
• salt and pepper to taste
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 400.
2. Cut the squash in half lengthwise, reserving one half for later (sometimes I roast one half the day before and save the other half for this salad).
3. Season the squash generously with salt and pepper.
4. Bake the squash in the oven, with the cut side facing up, for 30-40 minutes until it becomes tender.
5. Let the squash sit aside for a few minutes to cool down as it's too hot to handle at the moment.
6. Clean the arugula, pat it dry, mix it with apple cider vinegar, and distribute a cup on each plate.
7. Tear a piece of speck into strips, placing one on each plate over the arugula.
8. The squash should be cooler now, so scoop out the flesh with a fork and add some to each plate, around half a cup.
9. Prepare a poached egg for each salad. Poaching eggs can be challenging; I prefer Julia Child's method when making eggs before having my coffee - she punctures the egg with a needle, briefly poaches it in the shell for 20 seconds, then finishes poaching it in water. Be cautious not to overcook the eggs; the runny yolk acts as a delicious dressing for the salad.
10. Top each salad with a poached egg, season with salt and pepper, and serve right away.

Summary:

• Calories: 499 kcal
• Fat: 22 g
• Protein: 43 g
• Carbs: 34 g
• Potassium: 1729 mg
• Magnesium: 160 mg