Since T-day is hours away, now is the perfect time for an autumn-inspired salad.I took a page from Ina Garden’s recipe book this week! Roasted butternut squash salad with warm cider vinaigrette (plus chicken).Cutting up a whole squash takes some serious dedication — my tip is to microwave the whole thing for about six minutes so it’s softer and easier to cut.The joy of this salad is its warmth. We heated up the chicken, squash, and dressing before tossing it on the lettuce.
It made a perfect post-run lunch on cold, wet day like yesterday: And it’s a good thing I have leftovers, because today’s forecast is pretty much the same. Stay dry!
- What are your thoughts on warm salads/cold soups?
- Favorite Thanksgiving dish?
- Do you buy pre-cut squash or cut it yourself?