Well, hello again!  Spring Break was just that….a true break from everything and now I’m ready for Spring!  I’m so inspired because the seasons are changing.  And it’s a good thing that they are.  As much as I love a good soup (yes, there’ll be more of those), honestly, I was getting tired of Winter foods.

I’m ready for some good fresh things!  How about you?  Seems many of you who follow me on Instagram are as well.  I had many comments and requests for this salad.

It was just a little something I threw together from items I thought looked great at the store…like many of my “recipes.”  It was really good though and perfect for the last of the butternut squash  and pomegranate jewels and the best of what is now…fresh arugula, Brussels sprouts, radicchio and red leaf lettuce.

I tossed the cubed butternut squash in 2 tbs of olive oil, kosher salt and freshly ground pepper then roasted at 350 for 25 minutes.  I let it cool while I prepped the rest of the salad.

Halved Brussels sprouts, chopped radicchio, chopped red leaf lettuce.

Combined 2 tbs of olive oil and 2 tbs of Pomegranate White Balsamic Vinegar, pinch of kosher salt and a few turns of the pepper grinder.

Toss it all together and serve with a roasted chicken … or one you can at the local deli…because that’s ok, too. 

Have a great week!

xo

Alicia

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