My neighborhood is having an identity crisis.
The left side of the street thinks it’s Autumn.
The right side of the street thinks it’s Christmas.
The USA channel thinks its necessary to play ELF 37 times in one weekend.
(Ok, it kind of is necessary, but not until December!)
My tofurkey barely had time to digest before Santa was staring me in the face.
Since the leaves are still crunchy, I’ve decided it’s still fall.
What better way to savor the harvest flavors than with a salad?
Some Thanksgiving leftovers found their way to my plate in the form of roasted butternut squash, dried cranberries, sliced red onion, mixed greens, and baby spinach.
A tart and tangy maple cider vinaigrette completes the meal.
Maple Cider Vinaigrette
1/2 cup pure maple syrup
1/4 cup apple cider vinegar
1 tablespoon spicy brown mustard
2 teaspoons olive oil
Whisk all ingredients together.
Makes about six servings.
About 70 calories per two-tablespoon serving.
As much as I would like to spend this leisurely and unseasonably warm Sunday afternoon lounging on the sun porch, I have to go stop my husband from going all Clark Griswold on the neighbors.