A fall salad that will help get rid of your same-old-salad blues! Ingredients:

  • 1 butternut squash.
  • 1 tbsp brown sugar.
  • salt and pepper.
  • 1 heart romaine salad.
  • 1 red onion.
  • 2 tbsp olive oil, separated.
  • 2 tbsp pine nuts.


  1. Pre-heat oven to 350 degrees.
  2. Peel and half the butternut squash, scoop out the seeds, and slice into cubes.
  3. Toss with 1 tbsp olive oil, salt, pepper, and brown sugar. Put on baking sheet and bake 20 minutes, turning once during cooking.
  4. Heat remaining tbsp olive oil in stainless skillet.
  5. Slice red onion. Once oil is hot, add onion and cook 15 minutes until golden.
  6. Toast pine nuts in dry skillet until you can smell them.
  7. Slice romaine lettuce and add all ingredients in salad bowl. Toss with Apple Cider Vinaigrette (see below) and serve warm.
Apple Cider Vinaigrette: 
  • 1/2 cup Apple Cider Vinegar.
  • 1/2 cup good olive oil.
  • Salt and pepper.
  • dried parsley.
  • garlic powder.
  • 1 tbsp dijon mustard.
  1. In medium bowl, whisk all ingredients except olive oil.
  2. Once combined, whisk in olive oil to emulsify.
  3. Let stand 10 minutes and serve!