Fall Spinach Salad

Fall is finally here! I love the flavors and smells of fall; what I don’t love is all then bees in our yard buzzing around, and looking at me in a threatening way.  I’ve explained that I have zero interest in competing for pollen, but they don’t seem to be particularly good listeners.

I have been stung twice in my life, and both times I was totally an innocent bystander, minding my own business, not up in their tiny little grills at all.

The first incident occurred several years ago when I was out in my parents’ back yard. I was on the deck, reaching for something when, out of the corner of my eye, I saw it.  A kamikaze bee.  He came zooming out of nowhere on a kill mission.  Before you could say “Burt’s Bees”, the nasty little critter somersaulted in mid-air and landed on the inside of my arm, stinger first.  A totally unprovoked attack, but on the upside, the neighborhood children learned some colorful new words that day.

The second time happened when we were at an outdoor restaurant.

Tim and I were having a lovely evening, when all of a sudden, I felt a sharp sting in the middle of my back. As the line of fire moved down my side, I excused myself to go to the ladies room, where fortunately, I had the place to myself..or so I thought.

I eased down the side of my dress to find a wicked-looking stinger protruding from a spot there was no way I was going to be able to reach unless I either grew a third arm or I could figure out how to cross reverse warrior with eagle pose while doing a downward dog.  As I was testing out different contortions, the bees body plopped out of my dress and into the sink, while at the same time, an older woman emerged from one of the stalls.

She mumbled, “You should get some Benadryl” as she rushed past me, making a beeline (hahaha) for the door.

I’m not sure why she was in such a hurry, but it could possibly have had something to do with the half-dressed woman bending over the sink screaming,” Die, you miserable cur, die!”  Maybe.

Since my back was now swelling up like the Elephant Man, I decided to get reinforcements.  I headed back to the table, and after speaking to the manager, Tim took me into the manager’s office where he was finally able to get the stinger out.

So, yes, I love fall, and no, I do not love bees.
Ingredients:

• 2 cups cubed butternut squash
• 12 brussel sprouts
• 1 gala apple (or apple of choice)
• 4 cups baby spinach
• Olive oil
• 1 Tablespoon finely chopped fresh rosemary
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans
• 1/4 teaspoon garlic powder
• salt

Ingredients for dressing:

• 4 large shallots
• 1 teaspoon olive oil
• 2 Tablespoons white balsamic vinegar
• 4 Tablespoons olive oil
• 2 – 4 Tablespoons vegetable broth

Directions:

1. Preheat the oven to 425
2. Toss the squash with 1 Tablespoon of olive oil, rosemary and 1/2 teaspoon salt.  Spread on a baking sheet and roast for 20 minutes, stirring halfway through (I used a 1/2″ dice on the squash, if you do larger pieces, you may need to roast the squash a bit longer till tender). Remove from oven and cool.
3. Cut the Brussel sprouts in half or quarters if large and toss in 1/2 teaspoon olive oil, 1/4 teaspoon garlic powder and a pinch of salt.  Spread on a baking sheet and bake for 20 minutes or till tender, stirring halfway through. Remove from oven and cool.
4. Put the spinach in a bowl or on a large platter.  Slice or cut the apple into chunks and sprinkle over the spinach.  Add the squash and sprouts, then sprinkle the cranberries and pecans on top.

Directions for the dressing:

1. Toss the shallots (mine were large so I cut them into thick slices to cook faster) in 1 teaspoon olive oil and sprinkle with a bit of salt.  Put on a baking pan and roast 10 minutes or till soft and tender. Remove from oven and allow to cool.
2. Put the shallots in a blender with the vinegar, olive oil and broth.  Puree till smooth and creamy.  (If you don’t want to use the olive oil, just sub out more vegetable broth).
3. Pour over salad and serve immediately.

Enjoy!