“Fall Style” Spinach Salad










I LOVE the Fall. To me Fall is pumpkin, squash and warm soups . So when we had some people over for dinner last night and  I was starring at this beautiful butternut squash, I knew I had to find a place for it in my fall inspired dinner menu. I couldn’t decide if it belonged in a side dish mixed together with couscous or in a spinach salad. But the more I thought about it, the salad was the obvious winner, mostly because I was tired of the same old green salad I always make, but also because the combination with the spinach just made sense. The mixture seamed to be a hit and I really loved it!

“Fall Style” Spinach Salad (not a true recipe)

Baby Spinach (washed)

Cubed butternut squash, roasted (heat oven to 425, toss squash with olive oil, salt and pepper, roast for 25 minutes)

Pecans, toasted and roughly chopped

Balsamic Vinaigrette (whisk equal amount olive oil and balsamic vinegar, add salt and pepper to taste)

Combine all ingredients and serve.


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