a healthy salad for the fall season

Not my photo, but it came out
looking just like this.

I did all of my grocery shopping for the week on Saturday and spent Saturday night putting together my salads and soup for the week. (Still haven't made that damn butternut squash pasta - too heavy of a meal on these sixty and seventy degree days.) I had a bowl of my soup last night for dinner and my salad for lunch today. I highly recommend trying both recipes, though this post is only about the salad - a Kale Salad with Butternut Squash. The recipe calls for almonds, but I don't normally like nuts in my food. Instead of massaging the kale to soften it, like the Chopped Kale Salad from June's post, this recipe calls for cooking the kale in a touch of olive oil for one to two minutes. I love this idea and it makes the kale much easier to eat. I didn't make the dressing it calls for because I ran out of time this morning (typical) and instead, topped it with apple cider vinegar - good thinking and much quicker. I am going to put the dressing from the recipe together tonight, but imagine it will be delicious - can't really go wrong with olive oil, balsamic vinegar, dijon mustard, and shallot. This is a filling meal that is quite healthy. It utilizes fresh and in-season produce and requires minimal ingredients. I think you should make it. Click here for the recipe.