My Autumn Salad
In celebration of Fall Break, I’m beginning with my yummy autumn salad. One day in . . . August? . . . I chopped the ingredients in my refrigerator and created one of my new favorite combinations. This salad isn’t missing a single component because it’s fresh, roasted, tangy, sweet, crunchy, chewy, and creamy. Since that first miracle of a day, I’ve remade this mélange four times. It’s that good.
The ingredients will tumble together and blend in your mouth in the most delicious of ways. The most satisfying part is spearing big chunks of chewy butternut squash, fresh figs, and roasted pecans. While most salads leave you wanting more, this one will fill you up and leave you felling full. I used bleu cheese. If you don’t like the moldy crumbles, I want you to try them again. Did you know that it takes seven attempts at a new food for the average person to enjoy a new flavor? The bleu cheese makes this salad. Alas, if you’re really that stubborn, use goat cheese.
A homemade balsamic dressing tops this stunner of a salad and completes its deep flavors. Just because summer is gone doesn’t mean that salads aren’t an option. Switch up the flavors from tomatoes and mozzarella and you can have your salads all year-round.
My Autumn Salad
A Teenage Gourmet. For an extra bite and one more ingredient, red onion is a great addition. Serves one.
- Two handfuls of mixed greens
- Generous sprinkle of roasted, cubed butternut squash
- Two figs, quartered
- 10-ish roasted pecans (just microwave for 60 seconds)
- 1 ounce crumbles bleu cheese
- red onion (optional)
- balsamic dressing
You know how to assemble a salad, don’t you?