I’m starting to miss fall. Winter, I don’t mind skipping – bitter cold and biting wind, all the color sucked out of everything, and root vegetables and leafy greens the only thing in season (and even those shipped from milder climates further south). But fall is pleasantly cool with gorgeously tinted leaves and matching squashes of various shapes and sizes, driving an hour or two to taste crisp apples straight from the tree, and cinnamon-scented everything. I’ve been craving seasonal fall dishes. So I decided, despite the rising temperatures here, to put together this fall salad. Everything was easily available here (except for the radicchio called for in the original recipe which I chose to replace with red cabbage, for color, and arugula, for bite), and the end result has a great mix of flavors and textures. Butternut squash roasted with brown sugar for extra sweetness and ancho chile powder for spice, as well as sweetness from a honey garlic vinaigrette and apple slices, but all balanced by spicy arugula and crisp cabbage, the crunch of pepitas, and the funkiness of blue cheese. Not quite your typical fall salad, but a great remedy for my homesick self.