Today was a whirlwind. Up at the crack of dawn, I was on the road before 7am. I drove to the train, then took the metro north into NYC for some meetings for work. It was a gorgeous day - extremely warm for mid-February - so my boss and I decided to soak in the rays and walked to our meetings.
It was great to get some fresh air after all that time in the car and the train.
After a heavy (but delicious) lunch, and a 3 hour trip home, I wanted a shower and something refreshing and light to eat for dinner. The warm weather had me specifically craving a salad - but I wanted some wintry flavors. So you might say that this salad is the perfect start of a transition into spring - using up some of the last of winter's bounty of squash, cranberries, and nuts.
Earlier this week I had roasted some butternut squash and some baby bella mushrooms with olive oil rosemary. To a mix of romaine, green leaf, and spinach I added the roasted squash, mushrooms, dried cranberries, toasted walnuts and feta.
I made a quick dressing using toasted butternut squash seed oil (a birthday gift from Rafe) and white balsamic.
It was just what I needed to reset after a busy day.
Was today warm where you were?