When fall rolls around and butternut squash is in season again, my heart goes pitter-pat because I know that I get to make this recipe: Roasted Butternut Squash Spinach Salad with Chicken.
It truly is one of my favorite dinners to make during October and November.
And for several years in a row, it’s occupied the highly-coveted space of the “vegetable dish” that I bring every year to my family’s Thanksgiving celebration.
Maybe it’s the wonderfully caramelized butternut squash seasoned with the flavors of chili powder, ginger, garlic and cumin.
Or perhaps it’s the sweetness of the maple syrup in the apple cider vinaigrette drizzled over fresh Granny Smith apples.
Either way, you’ve got to try this healthy and delicious salad that captures all the flavors of the fall season!
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