Are we over salads because it’s no longer summer? I sure hope not- because this salad screams fall. Hearty, a little sweet, a little savory, a little spiced- even slightly warm if you want it to be- it’s kind of everything you don’t expect a salad to be, which is perfect when you’re kind of over salads- but you still want to get in those greens. Try this one as a delicious make-ahead lunch or dinner main with some roasted chicken or maple glazed tempeh.
Chef’s note: You can sub golden raisins for the cranberries; sunflower seeds or pecans for the pumpkin or sweet potato or acorn squash for the butternut squash and make a completely different salad!Print