Roasted Pumpkin and Kale Salad With Cinnamon Dressing
Roasted Pumpkin and Kale Salad with Cinnamon Dressing is a delightful fall dish that combines the earthy flavors of roasted pumpkin and the robust texture of kale, elevated by a warm, spiced cinnamon dressing. This salad is not only visually appealing with its vibrant colors but also packed with nutrients, making it a perfect addition to your autumn menu.
| Ingredients | Quantity |
|---|---|
| Fresh kale | 4 cups, chopped |
| Pumpkin, peeled and cubed | 2 cups |
| Olive oil | 3 tablespoons |
| Salt | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Maple syrup | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Pumpkin seeds (optional) | ¼ cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin cubes with 2 tablespoons of olive oil and salt. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a small bowl, whisk together the remaining olive oil, ground cinnamon, maple syrup, and apple cider vinegar to make the dressing.
- In a large bowl, combine the roasted pumpkin and chopped kale.
- Drizzle the cinnamon dressing over the salad and toss well to combine.
- Top with pumpkin seeds if desired and serve immediately. Enjoy your autumn-inspired dish!
- 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...
Spiced Apple and Quinoa Salad With Maple Vinaigrette
Spiced Apple and Quinoa Salad with Maple Vinaigrette is a revitalizing and nutritious dish that captures the essence of fall flavors. This salad features crisp apples, protein-packed quinoa, and earthy spices, all brought together with a touch of sweet maple vinaigrette. It makes for a perfect light meal or a vibrant side dish for autumn gatherings.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup, rinsed |
| Water | 2 cups |
| Fresh apples, diced | 2 medium |
| Dried cranberries | ½ cup |
| Chopped pecans (or walnuts) | ½ cup |
| Ground cinnamon | ½ teaspoon |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Salt | ¼ teaspoon |
| Black pepper | to taste |
Cooking Steps:
- Cook the quinoa in water according to package instructions, then fluff with a fork and let it cool.
- In a large bowl, combine the diced apples, dried cranberries, chopped pecans, and ground cinnamon.
- In a separate small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, salt, and black pepper to make the vinaigrette.
- Add the cooled quinoa to the apple mixture and pour the vinaigrette over it, tossing gently to combine.
- Serve the salad immediately or refrigerate for a short time before serving to allow flavors to meld. Enjoy!
- 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...
Warm Lentil and Butternut Squash Salad With Cumin
Warm Lentil and Butternut Squash Salad with Cumin is a hearty and nutritious dish that celebrates the cozy flavors of fall. This warm salad combines the earthy taste of lentils with roasted butternut squash, complemented by fragrant cumin and fresh herbs. It’s a perfect full meal on chilly evenings or a satisfying side dish for gatherings.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Butternut squash, diced | 2 cups |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | to taste |
| Fresh parsley, chopped | ¼ cup |
| Lemon juice | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash in olive oil, cumin, salt, and pepper, and spread on a baking sheet. Roast for about 25-30 minutes until tender.
- Meanwhile, cook the lentils in boiling water according to package instructions until tender, then drain.
- In a large bowl, combine the cooked lentils, roasted butternut squash, chopped parsley, and lemon juice. Toss to mix well.
- Serve warm, garnished with additional parsley if desired. Enjoy!
- 💰 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...
Cranberry and Spinach Salad With Nutmeg-Spiced Pecans
Cranberry and Spinach Salad with Nutmeg-Spiced Pecans is a vibrant and flavorful dish that embodies the spirit of fall. This delightful salad combines fresh spinach with tart cranberries and crunchy, spiced pecans, creating a perfect balance of sweetness and nuttiness. It makes for a invigorating side dish or a light main course, ideal for seasonal gatherings or festive celebrations.
| Ingredients | Quantity |
|---|---|
| Fresh spinach | 6 cups |
| Dried cranberries | 1 cup |
| Pecans | 1 cup |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | to taste |
| Feta cheese (optional) | ½ cup, crumbled |
| Balsamic vinaigrette (for dressing) | to taste |
Cooking Steps:
- Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and roast for approximately 8-10 minutes until fragrant. Remove from the oven and let cool.
- In a mixing bowl, toss the roasted pecans with olive oil, maple syrup, nutmeg, salt, and pepper until well coated.
- In a large salad bowl, combine fresh spinach and dried cranberries.
- Add the spiced pecans to the salad and gently toss everything together.
- Drizzle with balsamic vinaigrette and top with feta cheese, if desired. Serve immediately and enjoy!
- 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
Maple Balsamic Brussels Sprouts and Sweet Potato Salad
Maple Balsamic Brussels Sprouts and Sweet Potato Salad is a hearty and nutritious fall dish that brings together the earthy flavors of roasted Brussels sprouts and sweet potatoes, drizzled with a sweet and tangy maple balsamic dressing. This salad is not only visually appealing but also packed with vitamins and minerals, making it a perfect side for holiday feasts or a flavorful main dish for a cozy dinner.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Sweet potatoes | 2 medium, cubed |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | to taste |
| Chopped pecans (optional) | ½ cup |
| Fresh parsley (for garnish) | ¼ cup, chopped |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until tender.
- Trim and halve the Brussels sprouts, then add them to the baking sheet with the sweet potatoes. Drizzle with olive oil and roast for an additional 15-20 minutes until they are golden and crispy.
- In a bowl, whisk together the maple syrup, balsamic vinegar, and a pinch of salt.
- Once the vegetables are roasted, combine them in a large salad bowl and drizzle with the maple balsamic dressing. Toss to coat.
- Top with chopped pecans and fresh parsley before serving. Enjoy your autumn-inspired 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
Roasted Beet and Feta Salad With Thyme and Walnuts
Roasted Beet and Feta Salad With Thyme and Walnuts is a vibrant and nutritious fall dish that combines the earthy sweetness of roasted beets with creamy feta cheese, crunchy walnuts, and aromatic thyme. This salad not only bursts with color but also provides a delightful mix of flavors and textures, making it a perfect side dish or a light main course for any autumn meal.
| Ingredients | Quantity |
|---|---|
| Beets | 3 medium |
| Olive oil | 3 tablespoons |
| Fresh thyme | 2 teaspoons, chopped |
| Feta cheese | ½ cup, crumbled |
| Walnuts | ½ cup, chopped |
| Arugula or spinach | 4 cups |
| Balsamic vinegar | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, until they are tender when pierced with a knife. Allow to cool before peeling and slicing.
- In a large mixing bowl, combine the sliced beets, olive oil, chopped thyme, salt, and pepper. Toss gently to coat.
- On a serving platter, arrange the arugula or spinach, and top it with the roasted beets, crumbled feta cheese, and chopped walnuts.
- Drizzle with balsamic vinegar before serving. Toss gently if desired and enjoy your delicious fall 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...
Curried Cauliflower and Chickpea Salad With Tahini Dressing
Curried Cauliflower and Chickpea Salad With Tahini Dressing is a flavorful and healthy fall dish that showcases the warm spices of curry along with the hearty texture of roasted cauliflower and protein-packed chickpeas. This salad, drizzled with a creamy tahini dressing, is not only satisfying but also vibrant, making it an excellent choice for a light lunch or as a side dish at dinner gatherings.
| Ingredients | Quantity |
|---|---|
| Cauliflower florets | 1 medium head |
| Olive oil | 2 tablespoons |
| Curry powder | 1 tablespoon |
| Chickpeas (cooked) | 1 can (15 oz) |
| Red onion | ½ medium, thinly sliced |
| Fresh parsley | ¼ cup, chopped |
| Tahini | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Water | 2-4 tablespoons (to thin) |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat your oven to 425°F (220°C). Toss cauliflower florets with olive oil, curry powder, salt, and pepper, then roast on a baking sheet for about 25-30 minutes until golden and tender.
- In a mixing bowl, combine the roasted cauliflower, drained chickpeas, sliced red onion, and chopped parsley.
- In a separate small bowl, whisk together tahini, lemon juice, and water until smooth; adjust with more water for desired consistency.
- Drizzle the tahini dressing over the salad and toss gently to combine before serving. Enjoy your nutrient-rich and flavorful salad!
- 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...
Savory Pear and Gorgonzola Salad With Black Pepper
Savory Pear and Gorgonzola Salad With Black Pepper is a delightful fall dish that marries the sweetness of ripe pears with the rich and tangy flavor of Gorgonzola cheese, accented by freshly cracked black pepper. This salad is a perfect balance of flavors and textures, making it ideal as a side dish or a light main course during the cooler months.
| Ingredients | Quantity |
|---|---|
| Mixed greens | 4 cups |
| Ripe pears | 2, thinly sliced |
| Gorgonzola cheese | ½ cup, crumbled |
| Walnuts | ½ cup, toasted |
| Extra-virgin olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Fresh black pepper | to taste |
| Salt | to taste |
Cooking Steps:
- In a large salad bowl, combine mixed greens, sliced pears, crumbled Gorgonzola, and toasted walnuts.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and freshly cracked black pepper.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately and enjoy the wonderful combination of flavors!
- 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....
Autumn Harvest Salad With Pomegranate and Toasted Hazelnuts
Autumn Harvest Salad With Pomegranate and Toasted Hazelnuts is a vibrant and invigorating dish that captures the essence of fall flavors. This salad combines sweet pomegranate arils with crunchy toasted hazelnuts and crisp seasonal greens, creating a delightful mix of textures and tastes. It’s the perfect accompaniment to holiday meals or a standalone dish for a light lunch.
| Ingredients | Quantity |
|---|---|
| Mixed greens | 4 cups |
| Pomegranate arils | 1 cup |
| Toasted hazelnuts | ½ cup |
| Goat cheese (or feta) | ½ cup, crumbled |
| Extra-virgin olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Salt | to taste |
| Fresh black pepper | to taste |
Cooking Steps:
- In a large salad bowl, combine the mixed greens, pomegranate arils, toasted hazelnuts, and crumbled goat cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and freshly cracked black pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and relish the burst of autumn flavors!
- 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
Grilled Radicchio and Endive Salad With Orange Zest
Grilled Radicchio and Endive Salad With Orange Zest is a unique and flavorful dish that brings together the slightly bitter notes of radicchio and endive, beautifully balanced with the freshness of citrus. This salad is grilled to enhance its natural flavor, making it a perfect starter or side that captures the essence of fall while offering a sophisticated twist.
| Ingredients | Quantity |
|---|---|
| Radicchio | 1 head |
| Endive | 2 heads |
| Olive oil | 2 tablespoons |
| Orange zest | Zest of 1 orange |
| Fresh orange juice | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Salt | to taste |
| Fresh black pepper | to taste |
| Shaved Parmesan cheese | ¼ cup |
Cooking Steps:
- Preheat the grill to medium-high heat.
- Cut the radicchio and endive in half lengthwise and brush with olive oil, seasoning with salt and pepper.
- Place the vegetables on the grill and cook for about 3-4 minutes on each side until charred and softened.
- In a small bowl, whisk together the orange zest, orange juice, balsamic vinegar, and a drizzle of olive oil for the dressing.
- Remove the grilled vegetables and place them on a serving platter, then drizzle with the dressing and top with shaved Parmesan cheese.
- Serve warm and enjoy the harmonious blend of grilled and citrus flavors!
Spiced Carrot and Raisin Salad With Ginger Dressing
Spiced Carrot and Raisin Salad With Ginger Dressing is a vibrant and nutritious dish that perfectly encapsulates the comforting flavors of fall. This salad combines the sweetness of grated carrots with plump raisins and a zesty ginger dressing, creating a delightful balance of spices and a invigorating tang. It’s an excellent side dish that pairs wonderfully with roasted meats or can be enjoyed on its own for a light meal.
| Ingredients | Quantity |
|---|---|
| Carrots (grated) | 4 cups |
| Raisins | 1 cup |
| Chopped walnuts | ½ cup |
| Fresh ginger (grated) | 1 tablespoon |
| Honey | 2 tablespoons |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Salt | to taste |
| Fresh black pepper | to taste |
| Fresh parsley (chopped) | ¼ cup |
Cooking Steps:
- In a large bowl, combine the grated carrots, raisins, and chopped walnuts.
- In a separate small bowl, whisk together the grated ginger, honey, olive oil, apple cider vinegar, ground cinnamon, salt, and pepper to make the dressing.
- Pour the dressing over the carrot mixture and toss to coat evenly.
- Chill the salad in the refrigerator for 30 minutes before serving to allow the flavors to meld.
- Garnish with fresh parsley before serving and enjoy this spiced delight!
