Just because summer is over, doesn’t mean I’m taking salads out of my diet. In fact, if you follow me on Instagram, you know that salads are almost a daily occurrence. What can I say? I love my greens! 🙂 What does change are the toppings I add to my salad.
This fall inspired salad is great eaten as a single serving (like I’ve shown here) or prepared as a side dish to share. Like all my salad recipes, I do not list quantities – as those may vary depending on your taste preference and the number of people you wish to feed.
Detach butter lettuce leaves, rinse and then pat dry. Shred or chop lettuce and add to plate.
Preheat oven to 375 degrees F. Wash delicata squash and then slice into rings. (You may remove the seeds, but I typically don’t.) Place delicata rings on lined baking sheet. Sprinkle with salt, garlic powder and pepper. Bake at 375 degrees (bottom rack of oven) for 20-30 minutes (depending on squash thickness). Allow to cool, then add to plate.
Peel large carrot. Cut into “coins” and add to plate.
Rinse celery, pat dry and then chop into thin slices. Plate.
Cut Honey Crisp apple in half. Thinly slice or cut into cubes and then add to salad.
Cut ripe avocado in half, remove pit and then add to plate. (The avocado rose is totally optional 😉 )
Sprinkle blanched almond pieces on salad.
I always add a protein source such as pastured chicken or beef, wild caught fish, or an organic egg (or 2) to my salads as well. Sometimes it’s simply in the form of a protein bar (eaten on the side) because I don’t have time for extra cooking and there isn’t any meat leftover in the fridge. I typically use balsamic and olive oil as a dressing, sometimes just plain mustard.
Be sure to tag me on social media if you make one of my creations or are inspired by my recipes – I’d love to see 🙂