Every year when Fall rolls around I always find myself eagerly awaiting all of the delicious foods the harvests will yield. Butternut squash is at the top of that list. For years, I had limited myself to only making it into a soup, and wow, what a foolish mistake that was. This year I realized how delicious it can be in a salad.
One of the things I love about this salad is that it is low maintenance. You will roast the squash for a few hours, and go about your day. Once it is removed from the oven, you put a bit of dressing on it, and let it cool. A few hours later, put it together. All in all, super easy, and delectable! Even though squash is considered a Fall food, we make this salad all year round. It is hearty and makes you feel warm and fuzzy when you eat it.