‘Tis the season for homemade treats, but they don’t all have to be sugary sweet. This duo of roasted nuts is great for cocktail parties, whether you’re hosting or bringing them as a hostess gift is up to you. The pecans get a refreshing boost from our Blackberry Vinaigrette, and were a hit with my colleague’s 8 year old. Cashews get a sophisticated makeover thanks to our Champagne Vinaigrette and some fresh rosemary, inspired by a recipe from Ina Garten, except our recipe has no sugar or butter.
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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.
I’ve found my children will eat “Orange Soup” more readily than they will eat Carrot Soup or Butternut Squash soup. So any of the numerous variations I make between September and March each year, all fall under the heading “Orange Soup”.
There’s a limitless number of ways you can make this soup, and the glorious thing is that it’s extremely difficult to mess up. It’s also a great way to clean out the fridge, and use up some lonely vegetables.
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!