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Now that summer's over, baked goods, soups, and warm casseroles basically take over our meal planning. But this healthy, delish salad is here to balance out all the pumpkin-flavoured goodness. It's stuffed with all the best fresh fall produce, from pumpkin to mâche to cranberries. Looking for autumnal leafy green inspiration? Look no more.
This autumn salad is EVERYTHING + more. It's:
〰 super flavorful
〰 fresh
〰 savoury-sweet
〰 crunchy
〰 easy (+ quick!) to make
〰 perfect for fall
〰 so delicious
TIME NEEDED: 30 minutes
SERVINGS: 2
INGREDIENTS
PREPARATION
1. Preheat oven to 425 F (218 C). To prepare squash, use a sharp knife to carefully cut in half lengthwise (from root to tip), then remove seeds with a spoon or ice scream scooper. Slice squash halves into even wedges and leave the skin on.
2. Arrange squash on a parchment-lined baking sheet. Sprinkle with oil, salt and pepper and toss to coat. Spread in an even layer. Roast squash for ~15-20 minutes or until tender and golden brown.
3. Put your cranberries in a bowl and cover them with hot water. Set aside for 10 minutes.
4. In the meantime, prepare dressing by adding balsamic vinegar to a small saucepan. Bring to a gentle boil. Then allow to simmer until it is reduced by half and looks thick (about 10-15 minutes). Watch carefully near the end as it can go from reduced to burnt quickly. You’ll know it’s done when, swirled, it coats the sides of the pan.
5. Now it's time to toast spelt crackers and pecans. Add both ingredients to a skillet, add a bit of olive olive and cook over medium heat, stirring occasionally, until lightly browned – about 3-5 minutes (being careful not to burn). Mix in a bit of fresh thyme.
6. Next, add sliced shallots to a small bowl with salt, pepper and toss to coat. Heat a medium (preferably cast-iron) skillet over medium heat. Once hot, add oil and floured shallots and sauté, stirring occasionally, until lightly golden brown and crispy – ~5 minutes.
7. To serve, arrange mâche on two platters and top with roasted squash, crispy shallots, toasted cracker mix, and cranberries. Drizzle with dressing. Enjoy!
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Eating a balanced breakfast is an important way to get your day off to a good start. Which is why we believe in planning ahead when it comes to our brekkie.
But… we're not perfect. Sometimes we have every intention to prep chia pudding in the evening but end up being too tired to actually go through with this plan. Or we forget. Oops. 😬
While we're big advocates for meal prep breakfasts, we also believe you need quick and easy breakfasts that you can make in minutes in the morning.
That’s where this Yogurt Breakfast Bowl with a side of crunchy rice cakes come in. You can prep this delish meal in just minutes, using whatever you have on hand in your kitchen. These brekkie combo has a good balance of protein, carbohydrates and fiber when you add fruits, nuts and/or chia seeds.
Remember breaking cheese sticks in half and seeing that beautiful stretch of cheese? It’s what dreams were made of!
Now you can enjoy the vegan version of this dream! These sticks are perfect for a party or game day snack. They’re soft and melty on the inside, perfectly crunchy on the outside and so dang good paired with marinara sauce. Are you ready for this?
