This was a salad brought to the last book club meeting and the minute I ate some, I knew I had to have the recipe! If you like cold salads, this is right up your alley!
- ½ cup rice vinegar
- ¼ cup olive oil
- 1 tsp sesame oil
- ½ tsp sea salt
- 1 tablespoon honey
- 1 tsp crushed red pepper flakes
- 3 cups shaved Brussels sprouts
- 2 cups shredded cabbage
- 6 green onions, thinly sliced
- ½ cup dried cranberries
- 3 ripe, fresh Avocados, seeded, peeled and diced in ½ pieces
- 1 cup fresh cilantro leaves
- 2 tablespoons sesame seeds
1. Combine all ingredients for vinaigrette in a small glass jar. Cover tightly and shake well.
2. Place one half of the vinaigrette in a large bowl. Place diced avocado in bowl with vinaigrette and gently stir to coat. This will keep your avocados beautiful and fresh looking.
3. Add remaining ingredients except sesame seeds to bowl with avocados. Toss gently. Drizzle with a bit more dressing and toss again.
Trim the hard root end from all of the Brussels sprouts and remove any bruised outer leaves. Slice and then chop.
Sprinkle sesame seeds on right before serving. Instead of sesame seeds you could substitute toasted pumpkin seeds or walnuts.
- 1 bunch radishes (recipe from 2013)
- 1 bunch kale
- 1 bag salad mix
- 3 eggplants (I could have chosen bell peppers but I have tons of those in my own garden!)
- 1 bunch swiss chard
Today’s recipe was a variation on Ina Garten’s recipe that was on tv while I was home for lunch the other day. I couldn’t resist the play with all the fall flavors!
Roasted Butternut Squash Salad with an Apple Cider Vinaigrette
- 1 butternut squash, peeled and seeded, cubed into 3/4 inch pieces
- 1 Tbsp Maple syrup
- Coconut oil or bacon grease
- Chopped kale
- 1/2 cup walnuts (toasting is optional)
- 3 tbsp. dried cranberries (optional)
- 3/4 cup apple cider (or apple juice)
- 2 Tbsp apple cider vinegar
- 2 Tbsp minced shallots
- 2 tsp Dijon mustard
- olive oil
- salt and pepper
Preheat oven to 400F. Place your cubed butternut onto a sheet pan and toss with your maple syrup and oil. Roast for 15-20 minutes, turning once. (They will be fork tender when done). While the butternut squash is roasting, in a saucepan, bring the apple cider, vinegar, and shallots to a simmer over medium high heat. Let simmer for about 8 minutes until the liquid is reduced to about 1/4 cup. Take off the heat and whisk in the mustard and olive oil. Sprinkle in salt and pepper to taste. Get your kale and walnuts in a serving bowl, place your butternut squash over it and pour the vinaigrette over in whatever amount you appreciate for your salads. (I don’t like a ton of dressing, but this one was so good!)
*you could easily add a protein on the side or on top! Experiment!