Fall Salad

As the festive session started to approach this year, I wanted the recipes I create to fit into a theme. So, when the other morning while I was looking out the window, I saw the trees had begun to change colors. That’s when I knew I had to do a Fall theme. This salad is amazing for the Holiday meal, or anytime really throughout the year. It is a bit time consuming to make, but you don’t have to watch once it’s in the oven, so you can prepare other dishes in the meantime. Trust me it’s worth it. Enjoy


1 butternut squash – sliced in half moons
1 acorn squash – sliced in half moons
2 sweet potatoes – sliced in rounds
½ cup light brown sugar
½ cup oil
2 teaspoons Kosher salt
2 teaspoons cinnamon

1) Preheat oven to 350˚ F. Prepare a metal baking sheet.
2) In a large bowl combined all the ingredients. Spread on baking sheet and place on center rack in oven. Bake for 1 hour or until vegetables are soft.

1 Tablespoon mustard
2 Tablespoons honey
1 Tablespoon molasses
½ cup oil
1 teaspoon Kosher salt
1 Tablespoon vinegar

1) In a 1lb disposable plastic container mix all the ingredients until combined. Set aside.

To assemble salad mix the vegetable mixture with 1 24oz bag romaine lettuce. Pour on the dressing and enjoy.