It’s a known fact that after spending hours and hours in a professional kitchen, a lot of chefs resort to cereal when it comes to dinner time at home. Apparently, I don’t spend enough time in the kitchen, or maybe I don’t like cereal enough, because I have yet to eat cereal for dinner.

Last night, wanting a lighter dinner, I opted for this colorful winter salad. Note that I use fresh corn (I am after all in Iowa – if you can’t find fresh corn, canned might do the trick).

Salad – toss together roasted butternut squash, corn, sundried tomatoes, red onion, spinach, and yellow pepper with balsamic vinegar and olive oil. Season with salt and pepper. Eat.

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