We are still enjoying excellent October weather. We’ve had some stressful weeks as a family, so the warm temperatures and sunny skies are a wonderful distraction. The impact Mother Nature has on our well being – emotional and physical – should not be ignored. I believe she gifted us this fine fall so we could literally weather the storms surrounding us. We can leave the house with no coats (!!) and spend as much time outdoors as we did in the summer. Check out Ben the other afternoon – sun’s out, guns out!
Chris and I are taking advantage of the last gasp of fresh local produce. The other day our best friends stopped by for brunch, so we made this salad to serve along side eggs and bacon. It was so good that I made it for lunch the next two days!
Fall Harvest Salad
1 small butternut squash, peeled and diced
1 tablespoon olive oil
1 Granny Smith apple, diced
handful of walnuts
Arugula or baby romaine
Preheat oven to 425 degrees. Scatter diced squash on a baking sheet and roast for 25-30 minutes. Remove from oven and slightly cool.
Toss all ingredients in a bowl. Serve with Harvest Salad Dresssing (recipe below)
Harvest Salad Dressing
1/2 cup olive oil
1/4 cup apple cider vinegar
1-2 tablespoons pure maple syrup
1 small shallot, minced
1 tablespoon Dijon mustard
Put all ingredients into a small lidded jar. Seal and shake well before serving.
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