2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: photos by Teresa Rafidi ... See MoreSee Less
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Harvest Roasted Delicata Squash and Arugula Salad

Exploring the best of the winter season is a specular fete. With so many wonderful options, this hearty delicata squash and spicy arugula salad is complemented by local cheese purveyors Haute Goat Creamery and will become a staple in your seasonal dining.

Makes 4 servings

¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons organic maple syrup (or agave nectar)
2 tablespoons coarse ground Dijon mustard
1 teaspoon rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
2 medium-sized delicata squash
8 ounces arugula (1 bag)
4 ounces fig/black pepper goat cheese, crumbled (locally available from Haute Goat Creamery)
¼ cup pomegranate seeds
¼ cup pepitas (pumpkin seeds)

Preheat oven to 425°. In a small bowl mix olive oil, vinegar, maple syrup, Dijon mustard, rosemary, salt, pepper and red pepper flakes and whisk until just combined.

Cut delicata squash in half length-wise, and use a spoon or your hands to scoop out the seeds. Slice squash about ½ inch thick, and toss with half of the maple-Dijon dressing.

Lay the squash on a parchment-lined baking sheet and roast until caramelized and color appears – about 40 minutes – while flipping squash every 10-12 minutes for even roasting.

Remove from oven and cool. Toss arugula in a large bowl with the reserved dressing, then place in a serving dish. Top with roasted squash slices, crumbled goat cheese, pomegranate seeds and pumpkin seeds. If you have any dressing left in the bowl, pour over the top. Serve immediately.

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Blog: Eat Style Dallas - Alex Young is an established men’s lifestyle blogger in the Dallas-Fort Worth area. You can follow him on Instagram at @eatstyledallas.

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