¼cupbasil, loosely packed (sub with cilantro, dill, parsley, etc.)
3tablespoonspecans, walnuts, pistachios, etc.
Instructions
Assemble the salad in one large bowl or 2 individual bowls. Start with the washed arugula or lettuce in the bottom of the bowl(s).
Chop summer squash into bite-sized pieces. Prepare fresh herbs by washing and roughly chopping about a ¼ cup’s worth.
Heat ghee or olive oil in a small skillet on medium heat. Add squash and sprinkle with salt. Sauté until soft, and lightly browned. Add half of the fresh herbs and shake or stir well for about a minute. Turn off the heat, and allow to cool for a few minutes.
Make Blood Orange Citrus Vinaigrette, or prepare a simple dressing of olive oil, citrus juice or red wine vinegar, salt, and a bit of black pepper.
When you are ready to assemble the salad, spoon some of the vinaigrette onto the arugula. Add the cooked squash mixture evenly over the top. Chop the fruit and layer it on. Add the cheese, fresh herbs, and nuts, then spoon over more of the vinaigrette. I suggest about 2 tablespoons of vinaigrette per serving. Enjoy!