Lay out on a cookie sheet and drizzle with 3 TBSP olive oil, then roast in a 425 degree oven for 30 minutes, turning once:
1 acorn squash, cut into 2 inch chunks
1/2 pound carrots, halved
2 red or white onions, halved
salt and pepper to taste
Add to a bowl:
2 heads romaine lettuce, torn in pieces
2 celery stalks, diced
1 cucumber, peeled and sliced
Add the roasted vegetables after they begin to cool. Drizzle with the following dressing:
The juice of one orange
4 TBSP apple cider vinegar
1 tsp dijon mustard
1 TBSP honey or agave nectar
1/4 tsp celery seed
2 TBSP olive oil
Season with salt and pepper
The caramelized vegetables with the sweet orange dressing add a full bodied taste to this heavenly salad. Perfect for lunch and you can use all the vegetables from your garden!
A child's thought....
"I thought I would enjoy having a butler to think of everything I might need, but then realized that my parents mostly did that."
- Janie Scott, a 14 year old character from
Maile Meloy's book, The Apothecary
A parent's comment to their child...
"I'm not afraid that you are going to fail, but that you will succeed at the wrong things."
- Rachel Ann Nunes
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