I went to a birthday party this past weekend of a dear friend who turned 40! Normally when the hubby and I go to a gathering, we’re safe within our circle of friends. This time, however, the only person we knew was the birthday boy!
The party turned out to be a hit, and I met so many wonderful people! I struck up a conversation with one delightful woman in particular, who was interested in CSA’s, but was a bit worried about taking the plunge. For those of you who don’t know, CSA stands for Community Supported Agriculture. You would normally find your local CSA and subscribe to it weekly or even bi-weekly depending on the individual farm. They have pick-up locations established, so every week, you pick up your box of mystery ingredients! HOW FUN! Well, it would be fun for me, but for someone else, it may be a bit of a frightening experience.
What do you do with the things that come in the box? Well, it’s safe to say that what you get in the box is going to be in season. Right now, butternut squash and pears are in season. There’s always some type of green that is in season too, so lets make a salad!
Do you have a favorite fall veggie or fruit? Tell me!
Keepin’ it seasonal,
Fall Harvest Salad
- 1 Head Red Leaf Lettuce , washed & chopped
- 1 Head Green Leaf Lettuce , washed & chopped
- 1 Whole Butternut Squash
- 1 Whole Red Pear
- 4 Tablespoons Blue Cheese , or vegan cheese substitute
- 1/4 Cup Walnuts , chopped
- 1/3 Cup Olive Oil , extra virgin
- 1/4 Cup Balsamic Vinegar
- 1 Clove Garlic
- 1 Tablespoon Maple Syrup
- Preheat oven to 375°F and line a baking sheet with aluminum foil. Cut the butternut squash in half, scoop out the seeds, and place on the baking sheet, covering with aluminum foil. Place in the oven, and roast for 45 minutes to an hour, until the squash can be just pierced with a fork. Let cool. While the squash is cooling, chop and wash the lettuce, and divide among four bowls. When the squash is cooled, place the cut side down, and remove the skin with a sharp knife. Cut it into ¼ inch thick slices, then cut crosswise, making butternut squash cubes. Measure two cups of the cooked, cubed squash, and divide evenly among the salads. Cut the pear into quarters, thinly slice each quarter, and top each salad. Do the same with the blue cheese and walnuts.
- To make the dressing, place the olive oil, balsamic vinegar, garlic and maple syrup into a blender, and blend on high for one minute. Drizzle the amount of salad dressing you like over the salad and enjoy!