I often get stuck in the salad rut. My husband likes lots of lettuce in his salad, I like lots of goodies in mine. So I did a twist on the traditional caesar salad and it turned out pretty well. Here goes:
4-6 washed romaine lettuce leaves
butternut squash peeled and cut in to bitesize chunks (about 1 - 1 1/2 cups or the precut in the little bag from the produce section will do but it is much cheaper to peel and cut up yourself
Bolthouse caesar dressing (only 45 calories per serving - pictured below)
1. Toss butternut squash in a little olive oil and season with salt and pepper.
2. Lay on a baking sheet and roast at 425 degrees for 10-12 minutes (until the edges are slightly browned and the squash is tender. Remove from oven and let cool for 10 minutes or so.
3. Wash and dry your lettuce leaves and tear in to bite size pieces.
4. Assemble your salad. Lettuce, scatter the butternut squash over the lettuce. Drizzle with dressing and top with Parmesan cheese and pepitas.
It was a nice change from the traditional Caesar salad and I will definitely make it again.