fall salads


I have a confession to make - roasted brussels sprouts are one of my newest obsessions. This is coming from a girl who cried, literally cried, when forced to eat brussels as a child. Imagine...my mom was right all those years.  I wonder what else she was right about? {Don't tell her, she will just gloat :).}

I love salads and eat them almost every day of the week.  Lately, since it's Fall-ish and a little chilly around here, I have not been in the mood for a crisp salad.  I have been craving warm food.  So, my latest m.o. is to put something warm on a salad and it's perfection.  The mix of cool lettuce, warm veggies, and creamy cheese turns a salad into a comfort meal.  



Roasted Brussels Sprout and Apple Salad {serves two}
-1 to 2 cups of fresh brussels sprouts, chopped into quarter pieces
-1 medium apple, cut into large pieces
-2 servings of salad greens {I used baby romaine, but use whatever you have}
-a few tablespoons of shelled pumpkin seeds
-a few ounces of goat cheese
-olive oil, salt, and pepper
for the dressing
-1/3 cup balsamic vinegar
-2 tablespoons honey

1. Heat the oven to 350.
2. Put the brussels sprout and apple pieces in a baking dish and drizzle with a little olive oil, salt, and pepper.  Toss to coat and roast in the oven for about 35 minutes...until the brussels are fork tender.
3. Right before the brussels and apples are done, heat the balsamic vinegar and honey in a small saucepan.  Bring to a boil and reduce the heat. Continue cooking for a minute or two until the vinegar reduces and is nice and syrupy.
4. On each plate, pile the greens and top with the roasted veggies, pumpkin seeds, goat cheese, and the warm balsamic.  Serve immediately.




Butternut Squash Salad {serves two}
-one small butternut squash, peeled and chopped into quarter pieces
-2 servings of salad greens {I used baby romaine, but use whatever you have}
-a few tablespoons of shelled pumpkin seeds
-a few ounces of fresh parmesan cheese shavings
-a small handful of dried cranberries
-olive oil, salt, and pepper
for the dressing
-1/3 cup balsamic vinegar
-2 tablespoons honey
-1 tablespoon dijon mustard

1. Heat the oven to 400.
2. Put the squash pieces in a baking dish and drizzle with a little olive oil, salt, and pepper.  Toss to coat and roast in the oven for about 40 minutes...until the squash is fork tender.
3. Right before the squash is done, heat the balsamic vinegar, honey, and mustard in a small saucepan.  Bring to a boil and reduce the heat. Continue cooking for a minute or two until the vinegar reduces and is nice and syrupy.
4. On each plate, pile the greens and top with the roasted squash, pumpkin seeds, parmesan cheese, dried cranberries, and the warm balsamic.  Serve immediately.



These salads make a perfect lunch or would be a nice first course for a Thanksgiving meal.


Enjoy!

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thank you so much for your comment! i read and enjoy each and every one :).

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