A salad for fall

What? Salad and fall? That's practically an oxymoron. Salads go with summer, girl. Get with the picture.

Cold-season Salad
1 1/2 c. chopped cabbage
1/4 c. chopped onion
1 small apple, chopped
1/2 c. chopped yellow squash*
1/2 c. roasted beets* 

Balsamic Vinaigrette
1/3-1/2 c. olive oil
2 t. balsamic vinegar
1 1/2 T. lemon juice
1/4 t. salt
Pinch of black pepper
1/2 t. each thyme and basil

Oil, grease, or butter a frying pan. Saute cabbage and onion on medium to medium-high heat until cabbage cooks through (some of the leaves may turn golden and crispy). Add the apple, beets, and squash. Continue to saute until everything is warmed through to your liking.

For the vinaigrette, combine all the ingredients in a small bowl or pitcher. Drizzle as much as you like over the salad. Enjoy!  

*I threw this salad together yesterday. I looked in the fridge and there was yellow squash and beets. Into the frying pan they flew! Feel free to sub butternut squash or whatever other goodies you may have.