This salad was my first real bite of fall. I even tweeted about it! I hit the produce market on Saturday morning, and filled my basket: potatoes, sweet potatoes, an eggplant, two zucchini, green leaf lettuce, butternut squash, red onions, yellow onions, carrots, a tomato, an avocado, and apples.
When I came home, I decided to make this fresh fall salad. First, I cut some of the butternut squash to create 1/2 c. of small cubes. I tossed the cubes with a drizzle of olive oil, and baked them at 400F for about 20 minutes. Meanwhile, I cleaned some of the lettuce, chopped half of an apple, and about 1/3 of the avocado. When the squash was cooked, I tossed that in, and drizzled a balsamic vinaigrette on the salad. It was just about perfect.