Last week marked the official start of the fall season, and it’s a great time of year to take advantage of the sweetness that root vegetables have to offer. One of my favorite foods in season this fall/winter is butternut squash. They are versatile, have tons of flavor, and are a comforting choice any time of the day. When you cook root vegetables (for ex., carrots, squashes, sweet potatoes, turnips, and rutabagas), they become soft and sweet. Therefore, read more at: Sweet Fall Root Vegetables
Here’s a fall salad recipe that’s bursting with flavor. It’s a little savory and a little sweet. My favorite flavor combination.
Butternut Squash & Pecan Salad (makes a big family size portion)
Salad ingredients: 1 butternut squash 1 cup toasted pecans Baby arugula (4-5 big handfuls) 5 fresh sage leaves, chopped up 1 tsp dried sage Olive oil Honey Salt & black pepper
Dressing ingredients: 1/2 cup olive oil 2 tbsp. balsamic vinegar 1 tbsp. honey Black pepper