AUTUMN HARVEST SALAD WITH POMEGRANATES
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
This Autumn Harvest Salad uses the beautiful produce available as the months start to get colder, such as delicata squash, kale, and pomegranates, as well as farro and goat cheese to make a hearty cold weather salad. Then it is all tossed together with a maple apple cider vinaigrette!
1- 2 bunches kale, center ribs removed and torn into small pices (6-8 cups)
1 delicata squash, de-seeded and cut into half moons
1 cup cooked farro
4 ounces soft goat cheese (chevre)
arils from one pomegranate (about 1 cup)
2 tablespoons olive oil
½ teaspoon chili powder
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 garlic clove, pressed or finely minced
¼ teaspoon chili powder
¼ teaspoon smoked paprika
pinch of salt and pepper
Preheat oven to 400 degrees
Toss delicata squash in 2 tablespoons olive oil, salt, pepper and chili powder, arrange in a single layer on a lined baking sheet, Roast for about 15 minutes, or until golden and tender. Set aside.
Whisk together all ingredients for dressing (I use a mason jar to shake them until combined)
In a large bowl, add kale, delicata squash, farro, goat cheese and pomegranate arils. Pour dressing over and toss to fully coat everything in the dressing.
*cooking times doesn't include the time to cook faro
Sweet Potato and Corn Hash
Calories: 148 kcal
1 tablespoon olive oil
2 sweet potatoes cubed
1 red onion diced
2 ears corn kernels removed
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne
1/2 cup scallions minced
1/4 cup parsley diced
In a large skillet, heat olive oil over medium-high heat.
Add sweet potatoes, onion, corn, salt, smoked paprika and cayenne. Cover pan and sauté veggies until softened, stirring occasionally, about 5-6 minutes.
Remove lid and stir in scallions and parsley. Check sweet potatoes for doneness before serving.
Sweet Potato and Corn Hash
Amount Per Serving
Calories from Fat 35
% Daily Value*
Total Fat 3.9g
Saturated Fat 0.6g
Polyunsaturated Fat 3.3g
Total Carbohydrates 27.5g
Dietary Fiber 4.7g
* Percent Daily Values are based on a 2000 calorie diet.\
Delicata Squash Stew With Chickpeas + Quinoa
Vegan and gluten free. Serves 4-6.
1-2 tablespoons olive oil
1 medium yellow onion, diced
1 large leek, white and light green parts only, halved lengthwise and thinly sliced
3 cloves garlic
2 small or one large delicata squash, seeds removed and skin still on, diced
1 cob of organic corn, kernels removed from cob and cob reserved (or about 1 cup frozen corn)
1 + 1/2 cup cooked chickpeas
1/4 teaspoon ground turmeric
8 cups vegetable stock (or 8 cups water with 2 tablespoon mighty vegetable stock powder)
1/2 cup quinoa
3-4 stalks tuscan kale, stems removed and leaves thinly sliced
Sea salt and pepper to taste
What to do
Place quinoa in a small bowl and cover with water. Set aside.
Heat oil in a heavy bottom pot and add onions and leeks and sautée until soft. Don’t rush this step, this is where we develop flavor. Stir often to prevent burning, add a splash of water if the pot gets dry. Add a pinch of salt and pepper to season. Once soft and cooked down, after about 10 minutes, add in the minced garlic and stir. The add in the diced delicata squash, corn kernels, chickpeas and turmeric and stir to combine. Cook for a few minutes, stirring often, then add in stock, or water + stock powder and if you have a bare cob of corn, throw that in as well. Add enough water/stock to cover ingredients fully, in my case this was 8 cups. They quinoa will soak in some water as it cooks as well, so a little extra is ok.
Bring to a boil, then cover and reduce heat to medium simmer. Cook until the squash is almost tender, about 20 minutes. Drain and rinse quinoa in cold water then add the quinoa to the pot. Cover once again and continue to simmer for another 15 minutes. Add in the kale 2 to 3 minutes before the end, I like it to be just wilted but feel free to cook it for longer. Continue simmering until all the flavors have melded together. Taste, adjust seasoning as needed. A good pinch of salt and some fresh cracked black pepper should do the trick.
Serve warm or reheat for quick meals throughout the week. The flavor only gets better.
Brenda’s Apple and Pomegranate Crisp
4 medium apples - peeled, cored and sliced
1/2 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter, melted
Prep 15 m
Cook 45 m
Ready In 1 h 10 m
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature
RIGATONI PASTA WITH ROASTED DELICATA SQUASH AND GREENS