Fall Salad

When I make salads they are usually unplanned. It also depends what produce I have in the fridge so feel free to substitute some items for what you have or what you prefer. Just make sure there is a colorful variety!

Serves 2

Get those fruits and vegetables ready. Wash them first!

4 cups of spinach or lettuce of choice it’s your choice!

2 ounces any soft cheese, I love goat cheese for this

Half of a large apple

Half of a pear

1/2 cup cherry tomatoes

2 tbls of any seeds or nuts

1 purple and 1 orange carrots or any colors you choose

Grilled red onion or fresh

1 cups of squash or pumpkin roasted

Now the fun part! Try to make it fancy.

Place the Spinach in a large bowl.

Thinly slice the apples and pears and add to bowl.

Uses peeler to shave carrots. I like to use different colour carrots when I can find them.

Scatter tomatoes in the centre.

Ring the onions around the bowl.

Crumble cheese all over the salad.

Balsamic Dressing

1/4 cup balsamic vinegar

1/2 cup olive oil

1-2 cloves garlic chopped finely

1 shallot

1 tsp honey

2 tsp Dijon mustard

Mix all ingredients in a jar you can close and shake or whisk in a bowl.

Drizzle how you like it !

To be honest I add squash to this recipe when I have leftovers but here are the roasting instructions.

Pre-heat oven to 400

Slice squash into 1 inch slices

Drizzle olive oil

Sprinkle salt and pepper

Roast for 10-15 mins