Quinoa and Roasted Pumpkin Salad
Quinoa and Roasted Pumpkin Salad is a vibrant, nutritious dish that perfectly embodies the flavors of fall. With roasted pumpkin providing sweetness and quinoa adding a hearty texture, this salad is not only visually appealing but also packed with protein and fiber. Perfect as a main course or a side, it’s a comforting meal that can be enjoyed warm or cold.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Pumpkin (diced) | 2 cups |
| Olive oil | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh spinach | 4 cups |
| Feta cheese (crumbled) | 1/2 cup |
| Pumpkin seeds (optional) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper, then roast on a baking sheet for about 25-30 minutes, or until tender and caramelized.
- While the pumpkin roasts, rinse the quinoa under cold water. Cook it in a saucepan with 2 cups of water, bringing it to a boil. Reduce heat, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.
- In a large bowl, combine the cooked quinoa, roasted pumpkin, and fresh spinach. Drizzle with maple syrup and adjust seasoning to taste.
- Top with crumbled feta cheese and sprinkle pumpkin seeds, if desired, before serving. Enjoy warm or chilled!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Farro Salad With Apples and Pecans
Farro Salad with Apples and Pecans is a delightful autumn dish that combines chewy farro with crisp apples and crunchy pecans, creating a revitalizing and hearty salad. This unique blend of flavors and textures, accented by a light vinaigrette, makes it a perfect side dish for fall gatherings or a satisfying lunch.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Apples (diced) | 2 medium |
| Pecans (chopped) | 1/2 cup |
| Dried cranberries | 1/3 cup |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh parsley (chopped) | 1/4 cup |
Cooking Steps:
- In a medium saucepan, combine farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until tender. Drain and allow to cool.
- In a large bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
- Add the cooled farro, diced apples, chopped pecans, and dried cranberries to the bowl. Toss to combine and adjust seasoning if necessary.
- Garnish with fresh parsley before serving. Enjoy at room temperature or chilled!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Sweet Potato and Black Rice Bowl
Sweet Potato and Black Rice Bowl is a nourishing and vibrant autumn dish that pairs the sweetness of roasted sweet potatoes with the nutty flavor of black rice. Rich in color, texture, and nutrients, this bowl is perfect for a hearty lunch or a main dish at dinner, topped with your choice of proteins or enjoyed on its own.
| Ingredients | Quantity |
|---|---|
| Black rice | 1 cup |
| Sweet potatoes (cubed) | 2 medium |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Spinach or kale (chopped) | 2 cups |
| Avocado (sliced) | 1 medium |
| Pumpkin seeds (toasted) | 1/4 cup |
| Lime juice | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, cumin, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, combine black rice with 2 cups of water. Bring to a boil, reduce to a simmer, and cook for 30-35 minutes until water is absorbed and rice is tender. Fluff with a fork.
- In a large bowl, combine the roasted sweet potatoes, cooked black rice, and chopped spinach or kale. Drizzle with lime juice and toss gently to combine.
- Serve topped with sliced avocado and toasted pumpkin seeds. Enjoy warm or at room temperature!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Barley Salad With Brussels Sprouts and Cranberries
Barley Salad With Brussels Sprouts and Cranberries is a delightful and nutritious dish that celebrates the flavors of fall. The hearty barley pairs wonderfully with the earthy, caramelized Brussels sprouts and the sweetness of cranberries, making this salad a perfect side or light meal.
| Ingredients | Quantity |
|---|---|
| Pearl barley | 1 cup |
| Brussels sprouts (halved) | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Dried cranberries | 1/2 cup |
| Almonds (sliced or chopped) | 1/4 cup |
| Fresh parsley (chopped) | 1/4 cup |
| Lemon juice | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper; spread on a baking sheet and roast for 20-25 minutes until golden and tender.
- In a saucepan, bring 3 cups of water to a boil. Add the pearl barley, reduce heat to a simmer, and cook for 30-40 minutes until tender. Drain and let cool slightly.
- In a large bowl, combine the cooked barley, roasted Brussels sprouts, dried cranberries, sliced almonds, and chopped parsley. Drizzle with lemon juice and stir to combine.
- Serve warm or at room temperature. Enjoy your fall-inspired barley salad!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Bulgur Wheat Salad With Roasted Beets and Feta
Bulgur Wheat Salad With Roasted Beets and Feta is a vibrant and nutritious dish that highlights the earthy sweetness of beets alongside the nutty flavor of bulgur wheat. This salad is not only visually appealing with its rich colors but also packed with nutrients, making it perfect for a healthy lunch, dinner, or as a side for any fall gathering.
| Ingredients | Quantity |
|---|---|
| Bulgur wheat | 1 cup |
| Beets (peeled and cubed) | 2 cups |
| Olive oil | 3 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Feta cheese (crumbled) | 1/2 cup |
| Fresh dill (chopped) | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Walnuts (chopped) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the cubed beets with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- While the beets are roasting, in a saucepan, bring 2 cups of water to a boil. Add the bulgur wheat, reduce the heat to a simmer, cover, and cook for about 12-15 minutes until the water is absorbed. Let it sit covered for another 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked bulgur, roasted beets, crumbled feta, chopped dill, and walnuts. Drizzle with lemon juice and the remaining tablespoon of olive oil; mix gently to combine.
- Serve warm or at room temperature. Enjoy your wholesome bulgur wheat salad!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Spelt Salad With Kale and Pomegranate
Spelt Salad With Kale and Pomegranate is a nutritious and colorful dish that combines the nutty flavor of spelt grains with the vibrant crunch of fresh kale and the sweet-tart burst of pomegranate seeds. This salad is perfect as a side or a hearty main course, making it an excellent choice for fall gatherings or a wholesome meal any day of the week.
| Ingredients | Quantity |
|---|---|
| Spelt grain | 1 cup |
| Kale (chopped) | 2 cups |
| Pomegranate seeds | 1 cup |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Feta cheese (crumbled) | 1/2 cup |
| Toasted almonds (sliced) | 1/4 cup |
Cooking Steps:
- Rinse the spelt grain under cold water, then cook it in a saucepan with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 30 minutes until tender. Drain and let it cool.
- In a large bowl, combine the chopped kale, cooled spelt, pomegranate seeds, and crumbled feta.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Drizzle over the salad and toss to combine.
- Top with toasted almonds before serving. Enjoy your delicious spelt salad!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Wild Rice and Butternut Squash Medley
Wild Rice and Butternut Squash Medley is a hearty and flavorful dish that celebrates the warmth of fall with its blend of nutty wild rice and sweet roasted butternut squash. This salad is not only a feast for the eyes with its vibrant colors but also a nutritious option that pairs well as a side or a stand-alone main dish for any seasonal gathering.
| Ingredients | Quantity |
|---|---|
| Wild rice | 1 cup |
| Butternut squash (diced) | 2 cups |
| Olive oil | 3 tablespoons |
| Maple syrup | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Dried cranberries | 1/2 cup |
| Pecans (chopped) | 1/2 cup |
| Fresh sage (chopped) | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
- Meanwhile, cook wild rice according to package instructions, usually about 45-50 minutes in a pot of boiling water. Drain and let cool.
- In a large bowl, combine the cooked wild rice, roasted butternut squash, dried cranberries, chopped pecans, and fresh sage.
- In a small bowl, whisk together the remaining tablespoon of olive oil and maple syrup. Drizzle over the salad, toss gently to combine, and serve warm or at room temperature. Enjoy!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Couscous Salad With Chickpeas and Parsley
Couscous Salad With Chickpeas and Parsley is a delightful and vibrant dish that marries the fluffy texture of couscous with nutritious chickpeas and fresh herbs. This salad is perfect for fall gatherings, offering a revitalizing crunch and a burst of flavor while being easy to prepare. It’s an excellent choice as a main or side dish, packed with protein and a medley of seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Chickpeas (canned, rinsed) | 1 can (15 oz) |
| Fresh parsley (chopped) | 1 cup |
| Cherry tomatoes (halved) | 1 cup |
| Red onion (finely chopped) | 1/2 medium |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Cooking Steps:
- In a medium saucepan, bring 1 1/4 cups of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the water is absorbed, then fluff with a fork.
- In a large mixing bowl, combine the cooked couscous, chickpeas, parsley, cherry tomatoes, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes to let flavors meld. Enjoy!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Millet Salad With Grilled Vegetables
Millet Salad With Grilled Vegetables is a hearty and nutritious dish that highlights the versatility of millet as a grain, complemented by an array of vibrant, grilled vegetables. This salad not only offers a delightful smoky flavor from the grilled veggies but also a satisfying texture from the millet. Perfect for fall, it can be enjoyed warm or cold, making it a great option for meal prep or gatherings.
| Ingredients | Quantity |
|---|---|
| Millet | 1 cup |
| Zucchini (sliced) | 1 medium |
| Bell peppers (chopped) | 1 cup |
| Red onion (sliced) | 1/2 medium |
| Olive oil | 2 tablespoons |
| Fresh basil (chopped) | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Cooking Steps:
- Rinse the millet under cold water, then cook it in a saucepan with 2 cups of water; bring to a boil, cover, and reduce heat to simmer for about 15 minutes or until water is absorbed. Fluff with a fork.
- Preheat a grill or grill pan over medium-high heat. Toss the zucchini, bell peppers, and onion with olive oil, salt, and black pepper, then grill until tender and slightly charred, about 5-7 minutes.
- In a large bowl, combine the cooked millet, grilled vegetables, fresh basil, and lemon juice. Toss gently to combine.
- Serve immediately or let cool and store in the refrigerator for later enjoyment.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Brown Rice and Spiced Cauliflower Salad
Brown Rice and Spiced Cauliflower Salad is a vibrant and nourishing dish that incorporates earthy flavors and a delightful array of spices. This salad features roasted cauliflower and brown rice, creating a filling meal that’s perfect for the autumn months. It can be enjoyed warm or chilled and is a great option for a healthy lunch or a side dish at gatherings.
| Ingredients | Quantity |
|---|---|
| Brown rice | 1 cup |
| Cauliflower florets | 2 cups |
| Olive oil | 3 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Paprika | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh parsley (chopped) | 1/4 cup |
| Lemon juice | 2 tablespoons |
Cooking Steps:
- Cook the brown rice according to package instructions.
- Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, cumin, coriander, paprika, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
- In a large bowl, combine the cooked brown rice, roasted cauliflower, fresh parsley, and lemon juice. Toss gently to combine.
- Serve immediately or let cool and refrigerate for later enjoyment.
Lentil Salad With Carrots and Sage
Lentil Salad with Carrots and Sage is a wholesome and hearty dish that celebrates the comforting flavors of fall. Packed with protein-rich lentils, sweet carrots, and the aromatic essence of sage, this salad is not only nutritious but also showcases the vibrant colors and textures of the season. Perfect as a main dish or a side, it can be enjoyed warm or cold, making it a versatile option for autumn meals.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Carrots (diced) | 2 medium |
| Yellow onion (chopped) | 1 medium |
| Olive oil | 3 tablespoons |
| Fresh sage (chopped) | 2 tablespoons |
| Vegetable broth | 3 cups |
| Lemon juice | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh parsley (chopped) | 1/4 cup |
Cooking Steps:
- Rinse the lentils and combine them with vegetable broth in a pot. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes until tender. Drain excess liquid if necessary.
- In a skillet, heat olive oil over medium heat. Add chopped onions and carrots, sautéing until softened, about 5-7 minutes. Stir in the chopped sage and cook for an additional minute.
- In a large bowl, combine the cooked lentils, sautéed vegetables, lemon juice, salt, and black pepper. Toss gently to combine.
- Garnish with fresh parsley and serve warm or let cool and refrigerate for later enjoyment.
