Recipe: Fall Salad

By Kristin Pulling

The fall season is in full swing, and it can be easy to indulge in heavy comfort food. Butternut squash is a great healthy food that provides the fall flavors we crave. Create a hearty salad this season with butternut squash, spinach, pecans, goat cheese, apples and dried cranberries. You will need to cook the butternut squash before adding this yummy ingredient to your salad – the extra effort is definitely worth it! This delicious salad will fill you up and satisfy your taste buds too!

To cook butternut squash:

  • Heat oven to 400 degrees (F)
  • Cut off ends of squash
  • Cut squash in half
  • Peel skin from squash
  • Scoop out seeds
  • Cut squash into cubes (approximately 1 inch)
  • Place squash on baking sheet and drizzle with 1-2 tbsp. olive oil
  • Cook squash in oven for 25-30 minutes or until lightly brown