There are times when we just don't know what to eat. When that happens, we pretty much always agree on salad. Salads just makes us feel good, especially after one or several heavy meals. It just has that cleansing effect on your stomach like no other food. No wonder French people eat their salad at the end of their meal. Plus, salads are just so versatile, it's easy to find one we both like.

I think the best salads are the most simple ones. You just need good products and not many, just a few is enough. The star ingredient in this salad is the butternut squash. It takes a little time to prepare but it’s worth the effort in my opinion. First, I roast it in the oven to cook it through, then in the pan for a nice light brown color. This is optional but I think it gives the butternut, well, a nutty taste. I also use a rosemary infused olive oil for added flavor, which makes your kitchen smells like Provence. For the apple, you will want something like the Honey Crisp, Pink Lady or SweeTango. Crunchy, juicy, slightly tangy, they are just perfect for salads, and bonus, they have a nice color. I used baby spinach and arugula but any kind would probably do as well. The dressing is pretty basic but matches well the flavors of the salad.

Nico’s wine pairing: A crisp slightly sweet but dry white wine like a Chenin from the Loire Valley.

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