Autumn Salad

IMG_4620This salad has such great autumn flavors, one of my favorites being roasted butternut squash. Yum!

3 c. salad greens

1 c. butternut squash, diced, roasted

2 chicken breasts, grilled, diced

1/2 avocado, diced

1/4 c. toasted almonds, sliced

2 eggs, boiled, chopped

1/2 c. beets, roasted, diced

1/4 c. dried cranberries

Balsamic Vinegarette Dressing:

2 T. honey

1 T. dijon mustard

1/2 t. salt

1/2 t. pepper

1 t. finely ground garlic

1/4 c. balsamic vinegar

3/4 c. extra virgin olive oil

To roast the butternut squash and beets:  dice the vegetables. put them in a large Ziploc bag with olive oil, salt and pepper and shake to coat.  Bake in the oven at 400 degrees until the vegetables are tender.

Enjoy!

Heirloom Tomato Salad

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Tomatos are so abundant during the summer and nothing beats their fresh flavor.  This salad is a great addition to any summer menu and it’s incredibly easy to make.

 

Salad:

2 Pounds heirloom tomatos, diced

1/4 c. Feta cheese

1/4 c. Fresh basil, chopped

Dressing:

1/4 t. Minced garlic

1 t. Black pepper

3/4 t. Salt

1 t. Granulated sugar, optional

1/3 c. Olive oil

3 1/2 T. Vinegar

2 T. Romano cheese, grated

Whisk all dressing ingredients together and drizzle over salad.  Enjoy

Summer Salad

IMG_4190

I love all of the fresh produce of summer.  This recipe is a great combination of some of my favorites.  It makes a light and refreshing dinner after a long, hot summer day.

Salad:

2 Handfuls of fresh salad greens

1c. Watermelon, diced

1/2 Avocado, diced

6 Strawberries, sliced

2 Grilled chicken breasts, sliced

1/4 c. Almonds, sliced

1/4 c. Feta cheese

Dressing:

8 Fresh raspberries

1 T. Balsamic vinegar

1/4 t. Lemon juice

A pinch of salt

Whisk all dressing ingredients together and drizzle over salad.  Enjoy!