A few weeks ago I got the privilege of having to take a day off of work.
It was my last day to use my last personal day before it disappeared, so I put the day off on the calendar and started planning/fighting the urge to plan a million things to do with my free time.
It was such a nice day to sleep in until 9, wear my pajamas for longer than I should and basically get a jump on life things.
It's amazing how much you can get done with a full 8 hours of time to do what you want to do.
I felt like I was no longer behind on many projects and I was showing life how accomplished I could be.
I had two cute little butternut squashes from the farmers market (which were only 50 cents a piece), so I decided to roast them with some onion slices, olive oil, maple syrup for sweetness and salt and pepper.
These roasted veggies came out so soft and flavorful and then I cooked up a bit of farro to combine with the veggies and roasting oils.
And why not top it off with a little fresh celery and toasted pecan crunch and finish with creamy goat cheese.
What a rejuvenating, clean but incredibly flavorful lunch salad. And it can go in a Pyrex for the next day at work, too.
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