Try out this healthy and quick FALL SALAD for your next weeknight dinner. It pairs especially well with my butternut squash soup from the October 2nd episode and a glass of pinot noir or light bodied red!
-roasted butternut squash (drizzle EVOO, salt & pepper and roast at 400 degrees for 30 minutes)
-candied pecan & golden raisin salad topper mix
-thinly sliced red onion
-thinly sliced pears
Finish in a bowl drizzle with good quality EVOO and balsamic vinegar or your favorite dressing!
Trainer Peanut’s Lucky 7 Workout: 7 exercies, 7 reps of each, 7 sets for time