Happy November 1st! I hope you had a wonderful Halloween :) Eric and I dressed as Wayne and Garth from Wayne’s world and it was pretty funny. Our wigs were terrible and it made our ridiculous outfits that much better. We also got to tailgate with a friend of ours and watch Texas beat Baylor on Saturday and it was such a fun day! Then the Cubs won Sunday night in game 4 of the World Series and it’s been so fun having so much to celebrate!

I wanted to share a quick delicious salad recipe with you. I haven’t shared a lot of recipes lately and it’s because I’ve been repeating easy recipes. Do any of you get tired of your daily routine of food? I find myself drawn to making the same things over and over again and it just gets old. It’s just another reason I love seasonal change because I have the opportunity to make new meals. With autumn comes lots of pumpkin and squash recipes as well as soups and heartier meals and I love every bit of it. Today I’m sharing a super easy delicious butternut squash salad recipe! I was inspired by a root veggie salad at Walton’s and had to make something at home! I hope you enjoy it!

Ingredients:

Butternut squash (I prefer pre-cut)
Baby Arugula or Spinach
1 apple of your choice
1/3 cup cranberries 
1/3 cup salted almonds
2 cups chopped pre-cooked chicken

Dressing:
3 tbs maple syrup
2 tsp apple cider vinegar
1 tsp cinnamon
2 tsp olive oil

Directions:
-Preheat oven to 400 degrees
-Lay butternut chopped butternut squash on a baking sheet and sprinkle with cinnamon and a tsp of maple syrup
-bake for 35 mins or until golden brown
-In a salad bowl, add arugula or spinach, chicken, diced apple, cranberries, and salted almonds
-in a separate bowl, mix 2 tbs maple syrup, apple cider vinegar, and olive oil
-add butternut squash and dressing to the salad & mix it up!

I like to let it marinate for a little before eating :)

Have a great day!

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