I love fall's flavors ... especially roasted butternut squash. Combined with an orzo pasta and some microgreens -- your choice of watercress, arugula or any dark green, and you have the lushness of a roasted fall veggie with the lightness of a summer salad. I use fresh sage leaves when roasting the squash and a rich Maytag blue cheese to complement the dish, but you could sub a mild chevre or leave it off for a vegan side dish. This salad holds well and is as good at room temp as it is warm, or even cold from the fridge. If transporting, just add the cold blue cheese when ready to serve.

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