Butternut squash arugula salad topped with white beans and toasted pecans, then drizzled with maple vinaigrette. This is the perfect fall salad. Spicy arugula is studded with roasted butternut squash, creamy cannellini beans, crunchy pecans and sweet cranberries. This salad can easily be a meal on its own, or a healthy, filling side. Try it with my stuffed acorn squash for a fantastic fall dinner.
The combination of the vegetables and beans with a little sweet and a little crunch makes this a delicious salad any day of the week, but especially if you try to do a meatless meal once in awhile.
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Spinach salad is my favorite way to eat this leafy green. Topped with fresh and dried fruit, a zingy dressing and a few crunchy, toasted almonds. We’ve all seen or eaten the salad with strawberries, but this spinach salad uses perfectly ripe stone fruit and tangy blue cheese. It is by far one of my all-time favorite salads and you know how much I love a good bowl of greens.
