harvest salad

packed with the roasted squash, crisp apples, creamy chickpeas & fresh veggies, this harvest salad is as tasty as it is beautiful.

this salad has all of the good things about fall, while maintaining some of the essential elements of a refreshing summer salad.  light and hearty all at once - perfect as a main course  (with some maple-dijon tofu!) or an energy-sustaining lunch.  

i love salad.  there, i said it.  i can honestly say that i eat salad nearly every single day - sometimes twice a day!  veggies are my fave - pretty much all of them (except fennel, shudder) and my salads tend to be totally loaded.  go big or go home, right?  

this salad does not disappoint - all of the essential salad-elements are in there & it meets all of the textural criteria: crisp, creamy, sweet, crunchy, chewy.  boom - salad goodness in a bowl.

serve with some warm crusty bread & a glass of wine, and you're in business!

recipe: harvest salad

yield: 2 large salads or 4 small


  • 1 c peeled, cubed butternut squash
  • salt & pepper
  • olive oil
  • 4 packed cups of romaine lettuce (any lettuce will work)
  • 1 avocado, chopped
  • 2 Tbsp dried cranberries
  • 1/2 c chickpeas, drained & rinsed
  • 1 small apple, chopped (leave the peel on!)
  • honey mustard dressing
  • chopped pecans - optional


  1. for the squash - heat the oven to 425 & grease a cookie sheet with cooking spray or oil
  2. toss the squash with oil or cooking spray & season with salt and pepper, to taste.
  3. spread on the baking sheet and cook for 20 minutes.  check the squash, moving it about on the pan.  return to the oven and continue the process at 5-minute intervals until it is tender & forming those delicious crusty edges. remove from oven and set aside
  4. in a large bowl combine all of the remaining salad ingredients except the dressing.  
  5. serve the dressing along-side (we like to dip), or pour on as much as you like, tossing to coat the ingredients



s & h