Some salads only need the slightest boost to go from ordinary to extraordinary. That’s the case with this Delicata Squash & Arugula Salad. A little brushing of Apple Cider Vinaigrette enhances the natural sweetness of this fall and winter vegetable. Delicata squash is a particular favorite because unlike butternut squash, it doesn’t requiring peeling the skin before cooking, or eating. I love to make use of the whole thing, so give the seeds a roast alongside the squash slices. They’re a perfect, crunchy contrast in this salad.
Pan seared sounds so fancy, but really it’s just a quick, easy way to cook cauliflower without turning on the oven. A blazing hot skillet creates a slight char, plus some of our Champagne Vinaigrette transforms the florets into a terrific side dish. Eat it as-is, or keep a cooked batch in the fridge to add into salads throughout the week. This Pan Seared Cauliflower would also be a delicious, no-brainer dish to add your Thanksgiving menu.
Why wait until Thanksgiving in a few weeks to enjoy sweet potatoes? Pick up some at the farmers’ market or grocery store, and roast a batch to add to salads throughout the week (we use this method). This is one way we love using them. Natural sweetness from the potatoes, some crunch from the pecans and onions, and spinach come together for a perfect bite.
Sweet Potato, Spinach & Toasted Pecan Salad
4 cups baby spinach, rinsed & dried
1 sweet potato, roasted using this method & cut into half moons or triangles
1/2 small red onion, finely chopped
1/2 cup pecan halves, toasted & chopped (divided)
2 tablespoons Dress It Up Dressing Champagne Vinaigrette
Add the spinach, sweet potato, onion, and half the pecans to a deep bowl. Spoon the dressing on top, and stir to mix everything. Divide the salad amongst 4 dishes, or arrange on a large serving platter. Sprinkle the remaining pecans on top, and enjoy!
So, here’s a little secret to boost just about any soup (or even stew) you make—add some salad dressing. Yes, really. The acidity from the vinegar has a magical way of pulling all the flavors together, and perking them up. A tablespoon or two makes almost any soup superb, especially hearty fall and winter ones like this Slow Cooker Lentil Soup. Enjoy!
Right about now tomatoes are flooding farmers’ markets, and just like that, they’ll be gone in a few weeks. That’s just the way it goes as summer fades into fall. Canning is one way to extend the season, but that takes a bit of time not everyone has available. Another way, and one that can take your salad to the next level, is to slow roast them.
Slow roasting takes some time, but it’s all hands off. Pop them in the oven while your doing another project around the house, and you’ll be rewarded for weeks, and months to come. Stored in the fridge, with a thick layer of olive oil, these Slow Roasted Tomatoes will last for up to 2 months. That is, if you can resist eating them all at once.