Caroline is back with another recipe today that is bursting with fall flavors!

Am I the only one who views foods seasonally" Like the idea of making a pot roast in the middle of summer seems ludicrous to me. I love cooking with flavors and ingredients that tie in with the season ? and this autumn harvest salad does the trick.
Full of roasted veggies and studded with flavors that scream ?fall? ? this is a salad you?ll make over and over again. My favorite ingredient is the beautiful delicata squash ? a winter squash I can only find for a few months during fall/winter. Trader Joe?s usually starts carrying them about this time of year. I love that unlike other winter squashes, the skin on delicata squash is tender enough to eat when cooked? so no peeling involved! If you can?t find them, feel free to substitute by roasting butternut or acorn squashes (sorry, you?ll have to bust out those veggie peelers!), or even diced sweet potato.
You can fix it as a big ?family style? salad for dinner, but I love turning it into a mason jar salad to eat for lunch. The order in which you put your ingredients into the jar is critical. You put your dressing at the bottom, then top with heartier veggies/fruits, grains (quinoa), protein, extra toppings (cheese, nuts, etc.), and finally the greens.

As a mom with young children, I would dread lunchtime. I usually rotate between two or three breakfast meals, and always meal-plan my dinners ahead of time, but would often find myself at lunch...