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.


Heirloom Tomato Salad


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.



2 Pounds heirloom tomatos, diced

1/4 c. Feta cheese

1/4 c. Fresh basil, chopped


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


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.


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


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!