When I return home from traveling, I like going plant based for a couple of days as a way of restructuring myself and this Butternut Squash, Apple, and Currant Panzanella Salad recipe has been one of my favorite dishes to feel like my balanced self again recently.
We could all use a little more Mexico in our lives. Its bold colors, warm hospitality, and lilting breezes, and the food… let us not forget about the comforting complexity that is Mexican food. So, I took a vacation with my family down in Los Cabos, Mexico. Though I’d like to say I ate healthy, I more or less acted like a sloth. But if I were being healthy? I would have eaten something like this salad, it has all the flavors of Mexico toasted and roasted and tossed together, it reminds me of what I had while on vacation, and that is why I called it the Los Cabos Mexican Summer Salad recipe.