I am not ready to stop cooking with butternut squash yet. No no no, not doing it. While squash is typically a fall and winter ingredient, I don’t really care because (a) I like how it tastes and (b) this one from the grocery store tasted perfectly perfect.
I love this salad because it is simple but there are so many different flavors going on. Sweet butternut squash, tart cranberries, earthy greens and the light crisp of toasted pecans. I highly recommend investing the effort to make the homemade Apple Cider Vinaigrette dressing, too! It is a great addition to an already perfect plate of goodness.
After yesterday’s deep fried adventures, my body was in the mood for a bit of some greens, purple, reds, blues… and some nuts.
It’s a simple salad but it is beautiful and an absolute juicy joy to eat. Making your own candied pecans is fun, too! Pack it for lunch or grill some chicken and have it for dinner.
I fondly remember strolling down Pearl Street in Boulder, CO while munching from a package of homemade chocolate chip granola that I bought from a hippie with one of my best friends in the entire world. Again, later that night, I somehow found myself in the same situation, except the granola was on top of some frozen yogurt.
It was only appropriate that in those moments, in the granola capital of the world, I resolved to teach myself how to make it from scratch as soon as I got back home. You can do it, too!