While we often think of salads as a summer staple, fall is another great time of year to eat salad.  It’s common to see ‘fall’ salads that feature roasted squash, dried cranberries and goat cheese on menus and on grab-and-go shelves this time of year.  Salads can pack a huge nutritional punch with fewer calories, if you make them right.  They can even keep well all week, so you can make a few ahead of time to get out the door a little faster in the morning.  Here are some ways to build a salad to keep it interesting, flavorful and seasonal.