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Warm Fall Veg Salad


  • 1 honeynut squash, peeled and cut into small cubes
  • 2 tablespoons olive oil, divided
  • 1 leek, cleaned and cut into rounds
  • 1 can corn, drained
  • 1 jar baby artichokes, cut in half
  • Salt and pepper, to taste
  • Fresh parsley, chopped


  1. Toss the squash with a tablespoon of oil and season with salt and pepper. Roast in a 400 oven for 30 minutes.

  2. In the meantime, add the rest of the oil to a sauté pan and add the leek. Cook until translucent. Add the corn and artichokes and heat through.

  3. Turn out into a bowl and toss with the honeynut squash. Garnish with fresh parsley. Enjoy!