It's getting to be that time of year again when we slow down from the fast pace of summer and enjoy warm and hearty dinners like soups and stews. While I love my crockpot this time of year, I'm a veggie girl at heart and love my salads. Why not try a new addition to your menu this fall with salads and save some money on your food budget while you're at it.
Why create a salad night into your weekly food budget?
- You save on the cost of meat for your family for a night.
- You tend to purchase things for your salad that are in season and local to your area, thus saving money.
- By eating healthier hopefully in the long run your body will thank you and you'll be visiting the doctor less.
I have to be truthful with you though, at first the kids weren't into salad night or hubby for that matter. I started them off slow with the usual lettuce and grilled chicken and moved into more complex flavors like the roasted butternut squash salad below.
Roasted Butternut Squash Salad
- 1 Large Butternut Squash. Peeled, diced, drizzled with olive oil, salt & pepper and roasted in a 375 degree oven for 45 minutes or until tender and somewhat caramelized.
- 1-2 Heads Romain Lettuce
- 1 Head of Green Leaf Lettuce
- Quarter of a small purple cabbage
- Purple Onions
Toss your salad fixings together with your favorite dressing. (I use a balsamic vinegar, lemon juice, olive oil, oregano, basil, salt & pepper dressing). Top with the sweet caramelized butternut squash for a filling and healthy salad!
I encourage you to start a salad night. Whether it is "Meatless Monday" or a salad with meat, try incorporating salad into your weekly dinner menu.