WRITTEN ON October 21st, 2009 BY Meredith AND STORED IN Appetizer, Salads, Uncategorized, Vegetarian

Fall always makes me nostalgic. The crisp air, the golden light, the crunching leaves. Kids getting back into the swing of things at school, Halloween plans. I always crave that “back to school” feeling, though in truth I’m so glad I never have to think about cramming for another exam or going to an extra-boring Chem class. Still, there’s something about fall that makes me remember wandering across the quad at college, pondering boys and plans and breathing in that fresh Central PA air. Ahh, to be Young. Carefree. Innocent. Green. The Salad Days. Enter the early butternut squash from the Greenmarkets (another place I feel carefree and innocent), some honey crisp apples, and spicy baby mustard greens, and you have a salad that reminds me of all that is good and homey about fall (though much better for my aging waistline…yet another thing I get nostalgic about. Guilt free junk food)…

Fall Salad

Fall Salad

Fall Green Salad with Roasted Squash, Apples and Goat Cheese (serves 4 as a side dish)
1 small butternut squash, peeled and cut into 1 inch cubes
1 apple
1/3 cup fresh goat cheese, crumbled
¼ cup walnut halves, toasted
¼ cup chopped chives
4 large handfuls autumn greens, such as mustard, spinach, arugula, and green leaf lettuce
Olive oil
Salt and pepper to taste
Nutmeg
3 tbsp Dijon Vinaigrette (click for recipe, omit garlic)
Preheat oven to 375. Toss squash with just a hint of nutmeg, olive oil, salt and pepper. Roast in oven for about 25 minutes, turning once, until sides are browned and the squash is soft in the center. Set aside to cool. Toast nuts about 5 minutes at 325 until fragrant. Set aside to cool. Make vinaigrette. At the last minute, core and slice apple thinly, leaving skin on. Combine squash, apple, greens, chive, nuts and goat cheese. Toss with dressing, serve immediately.

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