I’m not ready to give up summer things like avocado. I know it’s October, but I can’t do it yet. Actually, now that I’m thinking about it, it seems like avocados are a pretty multi-seasonal food. Their price always seems to hover around a dollar. Are they really a summer food? They seem like it.
Anyhow. Not ready to give them up. BUT totally ready to embrace apples and squash and roasted things.
Speaking of things. I could NOT for the life of me come up with a name for this salad. It seems so hodge podgy, but it all just works so well together. I asked Adrienne what we should call it and she said chicken avocado salad. But that didn’t seem to do justice to all the other amazing things I threw on top.
It really does just WORK. So many flavors. So much texture.
I’ll pack it up and send it in the mail to the person who comes up with the best name.
(I hope you like mushy week-old salads)
spinach salad with all the things on top.
- romaine lettuce
- shaved parmesan cheese
- roasted chickpeas
- roasted chicken, shredded
- bacon, cooked and crumbled
- acorn squash, roasted and cut into chunks (we like the skin on, but you could definitely take it off)
for the dressing
- juice of one lemon
- 2 T red wine vinegar
- salt and pepper
- one clove garlic, minced
- 2 t brown sugar
- 1/4 C olive oil
Combine all ingredients in a jar and shake vigorously until combined. Pour over salad and enjoy!