Acorn Squash Fall Salad
4 - 6
This recipe was just something I threw together. Honestly! I thought, what’s a good Fall recipe and what looks pretty on a plate. So I repurposed our baked acorn recipe and then picked out some of my favorite Fall items, threw it together and was pleasantly surprised how glorious this tasted. Again, simple but different. Sometimes we just have to step outside the box, try something new and surprise ourselves.
Changing patterns, that’s a thing guys. We may be eating the same chopped salads over and over again and then finally we opt for acorn squash and all seems right in the world. We break our patterns, we become better versions of ourselves. Am I right? You don’t have to answer, let’s just go with it.
Acorn Squash (use baked acorn recipe on the GF website, following ingredients: 1 medium sized acorn squash, 2 tsp fresh thyme, chopped, 1 tsp parsley, chopped, 2 tsp salt, 1 tsp black pepper, 3 tablespoons of olive oil, 3 tablespoons maple syrup)
Cooked lentils (you can buy at Trader Joes or really easy to make in an instant pot)
radicchio, washed and chopped
Dairy Free, Nut Free Feta
Baked Acorn Squash - you won't regret this step.
Throw in a bowl or serve plate by plate. Use as much or as a little of the ingredients above.