Tuesday 1st of November 2011 09:22 AM
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
Some people may think green salads should be left behind with the summer. But while I may add more soup to the mealtime offerings in the winter months, I love green salads all-year 'round.
I saw this recipe on Gina's Skinnytaste.com and thought the butternut squash and pumpkin seeds would make a yummy salad transition to fall. While the produce aisles don't have quite as many economical choices these days, the wide variety of squash continues to offer options for dinnertime.
The most difficult part, by far, was peeling and dicing the squash. It's an awkward shape for peeling. And chopping hard vegetables like squash and sweet potatoes is always a challenge. But it was worth wrestling with the knife to have this salad in the end.
You could easily make this a main-dish meal by adding a grilled chicken breast or salmon.