A handful of well-chosen ingredients yields a winter salad that's light and bright yet earthy.
Right about now, I get to craving the aromatic bliss of basil. But it's tough to find in winter, and tends to be somewhat bland--and expensive--if you do. My seasonal secret? I use arugula, which is abundant right now both in my garden and on market shelves.
Spaghetti squash, sage pesto and white beans combine for a hearty meatless entree or side dish.