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How To Make It: Fall Harvest Salad Ingredients For the salad 1 small butternut squash peeled, seeded, and diced tablespoon olive oil salt and freshly ground pepper cup (120 g) raw quinoa 1 cup (240 ml) water 2 cups (130 g) chopped kale leaves 2 small apples cored and sliced or diced Toppings cup (30 g) dried cranberries cup (30 g) pecans roughly chopped cup (50 g) crumbled feta cheese I used reduced-fat 1 tablespoon roasted pumpkin seeds For the apple cider vinaigrette 3 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar tablespoon honey or maple syrup 1 teaspoons Dijon mustard 1 garlic clove minced salt and ground black pepper Instructions Roast the butternut squash Preheat the oven to 400F (200C)

Have you been introduced to Texas caviar yet

To keep my shape and avoid losing my waistline, I cinched the jacket at the waist and rolled the sleeves slightly for a more tailored, effortless feel

You can adapt these tips for any fairy costume or mythical creature look you want to create in Dress 2 Impress