Roasted beet and butternut squash salad with pumpkin seeds and goat cheese.
Need an idea for the holidays or a fall season dish? When I think of Autumn, like most people, I think of the changing colors of foliage. At the farmer’s market, I noticed an abundance of large squashes, root vegetables and gourds. Most of the these things seem to marry well too. Here’s a simple recipe for a Roasted Autumn Salad you can make ahead and serve at Thanksgiving or enjoy throughout the weeks to come.
Roasted Autumn Salad
2 medium beets
1 medium butternut squash
1/2 cup pumpkin seeds
1 small pomegranate
1 small package of goat cheese
small package of baby kale or arugula
Roasting beets couldn’t be more simple.
While the oven is preheating to 400° remove the skin from the beets and butternut squash and cut into bite-size pieces. Place the beets in an ovenproof dish, toss with oil, a pinch of salt, pepper and few sprigs of fresh thyme. Cover with foil. Do the same with the squash, only, place them on a baking sheet and do not cover. Roast the beets for 45 minutes, remove and place in the fridge. Roast the squash for 30 minutes and toss occasionally until slightly golden and soft. Place in a container in the fridge. When your ready to serve, arrange all of the ingredients on salad plated except for the goat cheese, olive oil and vinegar. Finally, drizzle with olive oil and vinegar and sprinkle with goat cheese. Enjoy!
Curried butternut squash soup with coconut milk drizzle.
It’s fall and even though the weather isn’t acting like it, I’m starting to crave certain seasonal dishes – like soup! Here’s an easy and delicious butternut squash soup recipe that can be made with or without the addition of curry powder. The coolest thing about it is that you don’t need any broth because it makes its own! Enjoy!
Curried Butternut Squash Soup
1 butternut squash seeded, rind removed, chopped into 1 inch dice
3 stalks of celery – thinly sliced
1 onion – diced
1 large carrot – sliced
4 cloves of garlic – smashed
1 stalk of fennel – thinly sliced
3 bay leaves
2 tablespoons yellow curry powder
2 tablespoons honey
10 branches fresh thyme
1 tablespoon lemon juice
1/2 cup of olive oil plus 2 tablespoons for sautéing
1 can of coconut milk
In a large deep pot add 2 tablespoons of the olive oil and sauté first 6 ingredients for 8 minutes over medium high heat. Add remaining ingredients (except for the last 3) and cover with an inch of water. Bring to a boil and reduce heat. Simmer for 40 minutes. Add lemon juice and blend to a smooth consistency with hand-held blender or counter-top blender. With blender running slowly add 1/2 cup of olive oil. Serve with a drizzle of coconut milk. Happy Fall y’all!
Ever get tired of tuna salad? Try salmon salad instead! It’s probably healthier given the lower mercury content in addition to all the omega 3 fatty acids salmon contains. I’ve found the perfect way to quickly poach salmon and use it in a salmon salad sandwich. The results are undeniably better then anything you will ever have out-n-about town and far tastier then the tuna alternative.
Poaching Made Easy:
2 salmon fillets with skin removed
8 cups water
1 1/2 cups white or apple cider vinegar
two sprigs fresh dill
3 bay leaves
1 tablespoon peppercorns
3 whole allspice
2 garlic cloves smashed
1 large lemon cut into discs
Combine all ingredients in wide bottomed pot and bring to a boil for two minutes. Submerge salmon fillets in poaching liquid, cover and turn off heat. In 5 minutes, carefully remove salmon with tongs to a plate and allow to cool. At this point, you could use them on a salad as is or follow my recipe for a salmon salad sammy.
Salmon Salad Sammy
Ingredients (serves 4)
2 poached salmon fillets cooled to room temp
3 heaping tablespoons of mayo
1 tablespoon mustard
1 teaspoon seasoned rice wine vinegar
2 tablespoons fresh dill
1/4 red onion finely diced
2 tablespoons capers
1 teaspoon caper juice
1 small stalk of celery heart with leaves finely diced
Salt and pepper to taste
1 large heirloom tomato
your favorite bread slightly toasted (I used everything bagels)
Combine all ingredients in the first category in a good sized bowl and mash together with a fork. The fork helps break apart the delicate salmon and integrate the other ingredients. Next, taste and adjust the seasoning with salt and pepper to your liking. At this point you can refrigerate for up to 3 days without losing any flavor or enjoy immediately. Finally, add a generous portion of salmon to bread, add sliced tomato and avocado. This is great with a salty dill pickle! Enjoy, we sure did!