I have mixed feelings about salad, because sometimes when I make one and post about it people accuse me of being a “healthy” eater. First of all, as if that’s a bad thing, but I’m not any kind of eater – just someone who consumes what she wants when she wants it, whether it’s Taco Bell or Things That Grow On Trees. This salad has a base of leafy things and is then covered with deliciousness thanks to toasted nuts, goat cheese, pomegranate seeds, and roasted butternut squash. Roasting the squash makes it all caramelized and deepens the flavor, and you don’t even have to do any prep work to get the squash ready because you can usually find it pre-cubed for your cooking pleasure (and that’s what supermarkets are for). It is really filling, too, and makes the salad almost into a main-course kind of thing. You can also buy the pomegranate seeds in little tubs, or get a whole one and rip it open under running water so you don’t spray yourself with pomegranate juice and exit your kitchen looking like Cooking Carrie at the prom. Pomegranate seeds are easier to find in the fall and winter, so you can always replace them with Craisins or sliced grapes. So get to it and have a salad – it won’t kill you, I promise.
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