Therefore my lunch today merits the term “salad.” 🙂
The base of my salad was a roasted acorn squash. Last night as I was makin’ pasta for dinner, I let the squash roast at 350 degrees face down on a cookie sheet sprayed with cooking spray for approximately 30 minutes.
I then cut a grid into the flesh and scooped out cubes of the squash.
I topped my squash with sauteed onions, portobello mushrooms, yellow squash and creamy goat cheese.
I also added a big ol’ scoop of cranberry relish to this mix to round out my meal.
I love leaf-less salads!
What’s your favorite kind of salad?