This is a must for Thanksgiving! It will even out the sugary loveliness of my favorite holiday dessert to make- kabocha squash fudge!
Whew! That’s a mouthful right there.
If you ever peruse my Instagram photos, you would know that I got a pretty legit haul from the farm stand last week: local butternut squash and Cape Cod cranberries included. This weekend, I wanted to throw together a “one pot” meal that I could eat for lunches during this short week instead of my usual salad. I combined a few of my favorite things: roasted butternut squash and red onion, fresh cranberries, power greens (baby spinach, baby kale and swiss chard) and a really vibrant dressing to pull it all together with fresh orange juice and zest. The orange vinaigrette dressing in and of itself is really delicious, and it elevates the dish past a thrown together (fridge clean out-esque) veggie salad with quinoa. To add some crunch and extra protein…
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