Hearty Winter Salad

Okay, I am taking a super quick study break to make a quick blog post because this salad was THAT good. Stay tuned for a Tale of Flagstaff Thanksgiving later this week or next week.

Hearty Winter Salad

(Using CSA goodies and pantry odds and ends)

Note: Since this was an on the fly collaboration with Robert cooking and me telling him what to do, the directions are pretty free form. However, if you have any level of comfort in the kitchen, it should be pretty easy to follow.

1 small butternut squash (ours was from the CSA), peeled, seeded, and cubed

· Roast in oven for about an hour at 350 degrees. Turn up 450 degrees and cook for another 10 minutes or so until it starts to get brown and crispy

Take random greens (we used what we got from the CSA). Wash and tear.

· Throw in a skillet on medium high heat along with some garlic and olive oil until wilted. Sprinkle with balsamic vinegar

To build your salad, you will also need nuts (we used toasted pecans), dried fruit (we used cranberries), and cheese (we used goat). Customize to your taste and what you have on hand.

· Put down a layer of the wilted greens

· Add a pile of butternut squash

· Sprinkle with cranberries, nuts, and cheese.

Eat! Delish!

P.S. I could see some caramelized onions being a super yummy addition.