Autumn is my absolute favorite time of year. I love the brisk mornings and the early sunsets that lead into crisp, cool nights – though admittedly the season here in Southern California isn’t nearly as gorgeous as it is elsewhere in the country. I’m looking forward to tights, coats, boots, and scarves, and am burning my favorite “Pumpkin Caramel Latte” and “Leaves” candles as I write this. I’ve even gotten myself a couple decorative pumpkins already! What I also love about fall is the abundance of seasonal squash at the market. Just yesterday I got organic butternut, spaghetti, acorn, and kabocha squash for just 99 cents a pound!
In honor of the season’s imminent arrival (and to make use of some of my newly acquired squash bounty), I decided to make a salad celebrating the flavors of fall. Yes, I know, salad doesn’t typically scream “fall,” but one bite and you’ll be a believer. The spinach, though cold, wilts slightly when topped with the warm squash and turkey, but you could steam the spinach slightly if desired. I didn’t use any sort of dressing for this salad as I feel the tender squash provides enough moistness and flavor on its own, but tossing the spinach with lemon, ACV and olive oil would be lovely as well. This recipe serves one, but can of course be doubled, tripled, or quadrupled to make more.
This recipe is:
• Refined sugar-free