Autumn Breeze Salad

I’m calling this the Autumn Breeze Salad because it’s easy as a breeze to put together, especially if you have the squash already baked and chopped up, as I did last night.  And Autumn is all about the squash family, whether we’re talking spaghetti squash, winter squash, or pumpkin.  Baked, roasted, sauteed, or simply steamed – I’ve never met a squash I didn’t like.  We picked up a winter squash at the market a few days ago and baked it right away, so it conveniently would be waiting for us on a busy weeknight.  So last night when I had a hankering for one of my “quick snack” salads, the container of baked squash immediately caught my eye while I was giving the contents of my refrigerator the once-over.  Enjoy!

ingredients:

• mixed baby greens
• 1 Persian cucumber, peeled
• 1/2 cup winter squash, baked a cut and chopped into cubes
• handful of sunflower seeds, roasted and unsalted
• olive oil (about 1 tablespoon)
• white balsamic vinegar
• salt and pepper to taste

To prepare the squash ahead of time:
Cut in half and face with the pulp-side down on a baking sheet.  Bake at 350 degrees for about 45 minutes.  Let cool before chopping.

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