Hello Fall.. I Love What You Bring to the Table

13 Nov

When I think of fall foods, I instantly think of butternut squash. I could seriously eat it by the spoonfuls. No shame here. Tonight we created a salad inspired by our mother. She brought us over a magazine with fall inspired ingredients she thought we would be interested in trying. Of course we would be!

Ingredients For One Salad:
1 flounder filet
Half of a small butternut squash
Mixed greens
1 Tbsp light balsamic tomato vinaigrette
Roasted pumpkin seeds
1 Tbsp raisins
Dollop of plain greek yogurt
Salt and Pepper to taste

1. Preheat oven to 425 degrees, peel butternut squash, cut into cubes, and spread onto baking tray
2. Salt and pepper squash, mist with olive oil spray, and place in the oven for 40 minutes or until softened
3. Cool flounder according to packaged directions
4. Meanwhile, prepare salad by placing mixed greens, raisins, and pumpkin seeds on a plate
5. When squash and flounder are cooked, place them on the salad and drizzle on dressing
6. Finish the salad by adding a dollop of greek yogurt to the top.

Dig in, you deserved it. We sure enjoyed ours tonight. I can’t get enough of it! Yum yum yum.

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