With winter on the way out and springtime rains most certainly here, I’d better post about this salad before the season has long expired. For several days back in February, I brought this chopped winter salad to work for lunch and people sorta flipped out about it. While I was assembling it in the kitchen two coworkers admitted to thoughts of stealing it while my back was turned. I also haven’t been this delighted by a salad in a while—it’s a pleasing range of ingredients, and the tart apple and salty feta are a great contrast to the dill, kalamata olives, and roasted squash.

In addition to the butternut squash, I also roasted zucchini, leek, and sweet potato, so my salad was even a bit heartier than the recipe found here. A mustard dressing might be another way to go, but the red wine vinaigrette suggested was also tasty; it allows the flavors of the salad to shine.

Salads like this have been my constant friend of late with the advent of a low- to no-carb sorta gluten-free diet I started last week. I’m also loving this website my friend turned me on to and I’m dying to make my own sriracha sauce next.