Sometimes dinner ideas come easily, and other times I need a bit of inspiration.  Inspiration is exactly what I found when I was browsing Hungry Hungry Hippie and saw this beautiful fall butternut squash salad.  She eats a lot of butternut squash salads, but this one really called to me and I knew I was going to make something similar for Monday night dinner.  I also now really want to buy that Dinner Illustrated Cookbook!  Anyway, I used the basis for the recipe on Hungry Hungry Hippie and changed a few things to make a butternut squash-inspired fall salad.  Luis kept saying “mmm, so good” so I’ll call it a winner.

Butternut Squash Fall Salad

Adapted from Hungry Hungry Hippie

Ingredients:

• 1 butternut squash, cubed
• 1 cup arugula
• 3 cups spinach
• 1 cup cooked wheatberries
• feta, cubed
• blue cheese, cut into small bits
• 1/2 cup dried cranberries
• 1 gala apple, cubed
• pumpkin seeds, roasted or from the store
• 5 dried dates, cut into pieces

Directions:

• roast your butternut squash until caramelized.  I cubed the squash, tossed in olive oil, salt, and pepper, and baked at 300* for 40 mins.  Let cool.
• Add everything to a bowl.
• Toss with olive oil, lemon juice, and salt.
• Enjoy!

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