Organic & Whole Living: Create a Salad Night
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.
This salad looks yummy. This just gives me another way to use butternut squash in a recipe.
Posted by: erin j | May 16, 2011 at 04:18 PM