Fall Harvest Salad

Can you believe I got off my pregnant behind (well, I guess I’m still on it) to write you a post today?  Things have been nuts/bananas around here lately- pregnancy drama-rama, busy schedules, all of that. I have sort of lost my cooking mojo lately, to be honest. I joined a little freezer co-op a few months ago and we get so much freezer food that I hardly ever cook anymore.  I’m starting to really miss the kitchen.. I think I’m going to quit the ol’ freezer co-op soon so I can get back to my roots and start sharing with you again.
I’d like to say I made this recently, but it’s been waiting for you in the archives for quite some time. I love these flavors and I’m really getting in the mood for autumn (though that season is still weeks/months away here in GA).  There’s no real skill to making this- all you have to do is compile the ingredients at your leisure. There’s lots of flexibility here- I’d encourage you to use whatever’s in season and make it your own. Maybe you prefer a different type of squash or you want to sub pears for apples.. in which case you might want to use goat cheese or Gorgonzola. See how easy it is to switch it up?
And PS- if you’re reading this, I think you’re awesome for hanging in there with me and checking in on Oven Love, even when I’m inconsistent. Thanks for respecting me and my priorities (family and real life before blog land).  Now go, my loved ones- be healthy and eat salad!

 

Fall Harvest Salad
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Salad
Serves: 2

Ingredients
  • leafy green lettuce of your choice; romaine, spinach, etc.
  • roasted butternut squash, see below*
  • crisp apple slices; Gala, Pink Lady, Honeycrisp, Granny Smith or other crisp type
  • dried cranberries
  • nuts of your choice; walnuts, sunflower seeds, pecans or a mix (toast them if you’d like)
  • shaved Parmesan, Asiago or other hard cheese
  • sea salt and cracked black pepper
  • complimentary salad dressing- try something based in balsamic or apple cider vinegar

Instructions
  1. Assemble salad.
  2. To roast butternut squash, simply cut off the rind, scoop out the seeds, and cut into cubes. Then toss in olive oil, salt and pepper to coat. Roast at 400 degrees for 30-45 minutes or until soft and just beginning to brown.

Comments
2 Responses to “Fall Harvest Salad”
  1. Tessa says:

    The add-ins for this looks so good! Loving the fruit and roasted squash.

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