Remember my October Salad? The one sprinkled with bacon cubes and cranberries? Yup, that was a great salad. In the spirit of an even rainier, greyer, colder month, I thought I’d come up with a November Salad: perfect for boosting your mood with beautifully orange butternut squash cubes, filling you up with protein-packed quinoa, and cramming in those leafy greens we tend to forget when winter is upon us. Have I sparked your interest?
I guess everyone has realized that I love eating salad for lunch by now. I simply prefer having a lighter lunch because I always have a warm dinner (when my boyfriend comes home), so I usually choose to make a salad. However, as was the case today, when it’s getting to be that icky, foggy, cloudy October-weather, I sometimes really need something warm for lunch. And something crunchy. And something fruity. Basically, I just sometimes usually want and need a salad that contains all flavours, textures, and temperatures from salty, sweet, sticky, crunchy, soft, warm, hot, cold, frozen etc.