Pecan Salad with Honey Vinaigrette

Fall has been incessantly knocking at my apartment door lately. That bastard.

Doesn't he know I'd rather it be Publisher's Clearing House?

So I gently cracked open the door, stuck out a tanned summer leg, and Fall had the audacity to strike me with a fresh set of goosebumps. So I slammed the door in that joker's autumnal face.

Yeah, happy equinox to you too, buddy!

But a girl's gotta leave her apartment sooner or later, so I eventually slid back door's security chain (in a new pair of skinny jeans, of course), and received a more welcome Fall greeting: a fragrance of pumpkin spice lattes, squash, long-simmering stews, and fun-size Snickers bars. Ok, Fall. Let's do this.

Pecan Salad with Honey Vinaigrette     Serves: 1
Dressing:
1 t. olive oil
1/2 t. red wine vinegar
1/8 t. dijon mustard
1/8 t. honey
Pinch of salt and pepper

Handful of salad greens
1 cup cubed squash (I used acorn, but any will work)
1 t. olive oil
1 T. crumbled blue cheese
1 T. pecans
Salt and pepper

1.) Whisk all of the dressing ingredients together in a small bowl. Set aside.
2.) Meanwhile, preheat your oven to 450. Toss the cubed squash with one teaspoon of olive oil and a pinch of salt and pepper. Roast for 10-15 minutes, or until golden.
3.) Toss the salad greens, roasted squash, blue cheese, and pecans together. Drizzle the honey vinaigrette over the top. Enjoy!