There are meals when the main course is light, delicate -- a brothy-frothy soup or a small piece of white fish with a few vegetables. Or maybe you just have some squash leftover you'd like to make into a pretty "meaty" meal. On the other hand, this would also be a decidedly different and total side for a few great slices of pork loin or a lovely duck breast over the holidays. If any of those things is the case or even if none is, this is your salad.
It starts with cooking a whole acorn squash and about half of a normal-sized butternut squash (I do both in the microwave for recipes like this.*) If you like, a Hubbard or a Turban squash could be used instead. Let the squash cool a bit and then peel and cut it into one-inch pieces. Meantime, a few mushrooms are sautéed, stirred into the squash pieces, and gathered together with a decadent vinaigrette. A bit of cheese, a handful of fresh spinach and arugula, some chopped nuts for crunch and you have your salad. Couldn't be easier, quicker, or more luscious. So winter. So warming. So if you're cooking squash one night for dinner, fix an extra couple so you have have this the next day. Here's how:
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