Dani Spies

Okay, I wanna know the truth...  how many of you were intrigued by this salad until you got to the "Topped w/ Sardines" part?

Better yet, how many of you think that you HATE sardines but in reality you have never even tried them so technically speaking you don't really know whether you hate them or absolutely LOVE them?

Don't worry, I've been there too, so let's chat...

Growing up, there was always a fifty-fifty shot that "macaroni" (as my parents like to call it) would be on the dinner menu.

We easily had pasta three times a week.

Spaghetti and Meatballs,  Linguini and Clam Sauce, Pasta Fagioli, Cheese Raviolis, Lasagna, and Fusilli and Meat Sauce were just some of our childhood staples.

And as a mother who wants to get a simple meal on the table rather quickly, I get it.  Pasta is a fast, easy, and delicious solution BUT how oh how can we ensure that that we are not sitting down to a nutritionally void meal??

Ever notice how fresh, nutritious foods not only taste great BUT also happen to be absolutely beautiful?

I mean honestly, I could walk circles around a good produce section or a local farmers market just ooohing and aaahing at all the beautiful colors and shapes that surround me.

As you read the title of this post you are probably thinking, "Summer Squash at the end of October?  Hmmm, a little out of season, no?"

And to this I respond....

During the summer months, I often make salad the main course for dinner at least once, if not twice, a week.  Not only is a light and refreshing option during the hotter weather but it also doesn't require me to turn on my stove (or do any actual cooking for that matter) which is a nice option when your husband REFUSES to turn on the air conditioning unless the temperature is ABOVE a hundred degrees and there is NO breeze (which never happens here in SO.Cal - so you can understand why I like no-cook options during the summer months!)

D'lishes and beautiful, I will definitely be making this Butternut Squash and Pomegranate Salad again!  I just love the idea of using the flesh of the squash in a salad, it just goes to show you just how darn versatile Butternut Squash really is.

My initial plan was to make this salad using farro, but I couldn't get my hands on any so I turned to the cupboard for a convenient alternative.

I wanted to use a heartier grain or rice and thought Israeli couscous would do the job.  Couscous is really just another form of pasta (it's like really little pasta balls).  The only difference between Israeli couscous and regular couscous is the size. Israeli couscous is bigger and the size makes for a great texture (just be sure to cook your couscous like you would your pasta... al dente!).

It's cold and rainy here in So.Cal, so I was in the need of some comfort food.  I wanted to use up some Kale and so here's what I came up with...  Let me know what ya think!