I love fall.. pretty much everything about it. The cool crisp mornings and evenings, the vibrant color changes and the crunching of leaves on the sidewalk. What could be better than that? Maybe those last lazy days of summer, Indian Summer. It’s that kind of day here in the Bluegrass, highs in the 70’s and all the sunshine a girl could want. It’s always slightly odd to me to have days this warm when mother nature tells us it’s time for fall.
Thoughts of fall evoke a desire for hot cider, rich soups, and hearty meals. So what does one cook when Indian Summer visits? This butternut squash salad seemed perfect to us. It beautifully blends the fall flavors of butternut squash and pomegranate with the cool crisp crunch of fresh greens into a deliciously light salad with homemade buttermilk ranch dressing.
Mmmm.. Take my advice and give this a try, it’s the perfect blend of summer and fall; light and tasty yet surprisingly hearty.
Indian Summer Salad
- 2c Mixed Greens
- 4oz Grilled Chicken
- 1/2c Roasted Butternut Squash, cubed
- 1/2c Mushrooms, Sliced
- 1/2c Honeycrisp Apples, cubed
- 1/4c Pomegranate seeds
Buttermilk Ranch Dressing
- 1/2c Buttermilk
- 1/2 Sour Cream
- 1 tsp Apple Cider Vinegar
- dash of pepper
- 1/2 tsp minced garlic
- 1/2 tsp Tarragon
Roast a raw butternut squash sliced in half lengthwise, lay each half flesh side down in an oven safe dish with 1/2 inch of room temperature water. Place in the oven at 350 for 45 minutes or until it can be pierced easily with a knife. Let cool. Mix together all of the ingredients for the buttermilk dressing until smooth and let chill. Add Fresh Greens to a plate and top with all other ingredients, garnishing with a drizzle of fresh buttermilk ranch dressing.