Autumn noms.

A couple of days ago, my coworkers and I had a "HAPPY OKTOBERFEAST" potluck at work. And dang, can we cook!

We had so many delicious dishes that were all homemade and SO good. Tomatillo salsa, ceviche, pulled pork, hummus, rosemary honey corn biscuits, pumpkin chocolate chip bars, and I brought apples and heath bar dip and a fall salad. 

I  wanted to make sure we had some veggies in the mix, and the salad I made turned out to be a pretty big hit! It's very autumnal and simple to make, so I wanted to share it on here in case you were looking for a little fall salad inspiration. It's easy to get caught up eating lots of indulgent, cozy food this time of year, but sometimes a hearty salad can really hit the spot. Happy fall, ya'll! 

1 container of diced butternut squash
1 bag kale greens mix
1 bag shredded brussel sprouts
1 small bag (baking size) walnut pieces
1/2 container of crumbled feta cheese
maple syrup
balsamic vinegar
olive oil
dried thyme

apple cider vinegar
Dijon mustard
maple syrup
dried thyme


  1. Preheat oven to 400
  2. In a large bowl, mix in feta, brussel sprouts, and kale. 
  3. Cover a small cookie sheet with foil. Place butternut squash on the cookie sheet and top with olive oil, about 1 tablespoon of maple syrup, about 1 tablespoon balsamic vinegar, dried thyme, salt, and pepper. Mix with your hands until evenly coated. Bake at 400 for 20-30 minutes, or until tender.
  4. Using the same pan as you used for the squash, cover walnut pieces with a spoonful of maple syrup, and a dash of salt, pepper, and sugar. Baked until caramelized and brown.
  5. Once cooled, place squash and walnuts on salad mix. 
  6. In a small mason jar,  pour in dressing ingredients. Shake & taste! Adjusting until it's the right mix of tangy and sweet. 
  7. Pour dressing on top of salad, toss with tongs until evenly coated, and enjoy! 


Laura MaddoxComment