Roasted Butternut Squash Salad

Check out this unforgettable Roasted Butternut Squash Salad by Sarah Bell.
Visit ournourishingtable.com for more recipes

Ingredients

• 3 lbs butternut squash, cubed

• 2 Tbsp EVOO

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp sea salt

• Cracked black pepper optional

• ¼ cup Pumpkin seeds

• ⅓ cup Pecans

• 4 cups kale stems removed, roughly chopped

• 1 Tbsp olive oil

• ½ medium red onion

• 2 Tbsp apple cider vinegar

• 1 Tbsp pure maple syrup

• 2 Tbsp warm water

To Serve

• ½ cup goats feta cheese

• ¼ cup Dried cranberries

• Lemon Dijon Dressing

Instructions

1. Preheat the oven to 350º F. Line a pan with parchment paper and set aside.

2. Remove ends from butternut squash, slice in half lengthways, and use spoon to scoop out seeds. Cut into cubes.

3. Place cubes onto tray. Top with olive oil, paprika, garlic powder and salt. Toss to coat and spread out evenly.

4. Place in oven and roast for 1 hr.

5. While squash is roasting, prepare quick pickled onions. Add warm water, apple cider vinegar and maple syrup to small bowl. Stir to combine, add thinly sliced red onions and stir again. Set aside. Stir every 15 mins or so.

6. Next, make salad dressing by adding olive oil, lemon juice, dijon mustard, honey and salt to a small bowl and whisking to combine. 

7. Add roughly chopped kale to large salad bowl. Drizzle. Massage oil into the kale.

8. When butternut has 10 mins to go, place pecans and pepitas into baking tray and into oven for 5 mins or until toasted. Watch so they don't burn.

9. Once butternut squash is roasted, remove from oven and allow to cool to room temperature.

10. To assemble salad, add roasted butternut squash, dried cranberries, feta, toasted nuts and seeds, and quick pickled onions to kale. Drizzle in lemon dijon dressing and toss to combine.

We hope you enjoy this as much as we did!

Green Bean Casserole

INGREDIENTS (Serves 8-10):

• 2 pounds fresh green beans, rinsed, trimmed, then chopped in half

• 2 Tablespoons salted butter

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 8 ounces baby bella or white button mushrooms, chopped (optional)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 Tablespoons all-purpose flour

• 1 cup chicken broth

• 1 cup half-and-half

• ½ cup Panko bread crumbs

• 6 ounces french fried onions

INSTRUCTIONS:

1. Preheat oven to 375ºF.  Heat a large pot of salted water to a boil.  Prepare a large bowl with an ice bath for blanching the beans.

2. Blanch the beans by adding them to the boiling water and cooking for 5 minutes. Then drain in a colander and plunge in a large bowl of ice water to stop the cooking process. Drain and set aside.

3. Melt the butter in a large skillet over medium-high heat.  Add the onion and garlic, sauteing for 4 to 5 minutes until the onions start to soften.  

4. Add the mushrooms, salt and pepper and cook another 1 to 2 minutes.

5. Sprinkle flour over softened onions and stir to combine.  Cook for 2 minutes, then whisk in the broth to make sure there are no lumps, then the half and half.  Bring the mixture to a simmer and cook until it has thickened, stirring occasionally, about 6 minutes.

6. Pour the sauce over the beans, stir to combine, then transfer to a 9x13-inch casserole and sprinkle with the breadcrumbs and french fried onions.  

7. Bake for 20 minutes until hot and bubbly.  Cover the dish with foil if the onions start to brown too quickly.  

Broccoli Salad

INGREDIENTS (serves 10):
For the Salad:

• 4 Heads Broccoli, , chopped (8 cups chopped)

• 1/2 Cup Golden Raisins

• 1/2 Cup Craisins

• 1 Cup Roasted Salted Sunflower Seeds

• 8 Slices Applewood Smoked Bacon, , cooked and chopped

• 1/2 Cup Frozen Peas

• 1/2 Cup Diced Red Onion

For the Dressing:

• 1 Cup Mayonnaise

• 1/4 Cup Granulated Sugar

• 1 Tablespoon Apple Cider Vinegar

• 1 Cup Shredded Colby Jack Cheese

 
INSTRUCTIONS:

1. In a large salad bowl, mix together the vegetables, raisins, and craisins. Leave the bacon and sunflower seeds for right before serving.

2. In a separate bowl, mix together the dressing and pour over the vegetables.

3. Toss well to evenly coat everything.

4. Place in the fridge for at least 2 hours.

5. Right before serving, add the crumbled bacon and sunflower seeds. Toss to evenly distribute.

Enjoy!

This recipe is from ohsweetbasil.com

Garlic Butter Broccolini with Toasted Almonds

Here's a great recipe from gatherandfeast.com (a site where you can search scrumptious recipes by ingredients).

Ingredients

• 2 Tbsp water

• 2 bunches broccolini, washed and woody ends removed

• 2 Tbsp salted butter

• 2 cloves fresh garlic, finely grated or crushed

• Zest of 1 lemon

• 1/4 cup toasted flaked almonds

• Freshly grated parmesan

• Salt

• Freshly cracked black pepper

Directions

1. Place a large frying pan onto medium to high heat.

2. Add the water and broccolini, cover with a lid, and allow to steam for a few minutes until the broccolini is vibrant green.

3. Remove the lid, add the butter and garlic, and sauté on medium heat for a minute or two until the garlic mellows.

4. Add a generous pinch of salt then stir to combine.

5. Remove from the heat and add the lemon zest, a little finely grated fresh parmesan, the flaked almonds, and a little freshly cracked black pepper, then stir to combine.

6. Taste for salt, and add as needed.

7. Serve hot immediately from the pan or at room temperature as a salad-type side.

Enjoy!

Garlic Butter Broccolini with Toasted Almonds

Here's a great recipe from gatherandfeast.com (a site where you can search scrumptious recipes by ingredients).

INGREDIENTS:

• 2 Tbsp water

• 2 bunches broccolini, washed and woody ends removed

• 2 Tbsp salted butter

• 2 cloves fresh garlic, finely grated or crushed

• Zest of 1 lemon

• 1/4 cup toasted flaked almonds

• Freshly grated parmesan

• Salt

• Freshly cracked black pepper

DIRECTIONS:

1. Place a large frying pan onto medium to high heat.

2. Add the water and broccolini, cover with a lid, and allow to steam for a few minutes until the broccolini is vibrant green.

3. Remove the lid, add the butter and garlic, and sauté on medium heat for a minute or two until the garlic mellows.

4. Add a generous pinch of salt then stir to combine.

5. Remove from the heat and add the lemon zest, a little finely grated fresh parmesan, the flaked almonds, and a little freshly cracked black pepper, then stir to combine.

6. Taste for salt, and add as needed.

7. Serve hot immediately from the pan or at room temperature as a salad-type side.

Enjoy!

Harvest Salad with Lemon Avocado Dressing

INGREDIENTS:

• Lettuce (your preferred)

• Carrots, thinly sliced or grated (reg box)

• Tokyo turnips, thinly sliced (reg box)

• Celery, thinly sliced (reg box)

• Collard greens, chopped into bite-sized pieces

• Summer squash, thinly sliced

• String beans, blanched and cut into bite-sized pieces

• Sweet potatoes, roasted and diced (reg)

• Hass avocado, diced (opt.)

• Melon, cubed

• Lemon zest

DRESSING INGREDIENTS:

• 1 ripe Hass avocado

• Juice of 1 lemon 

• 2 Tbsp olive oil

• 2 cloves garlic, minced

• Salt & pepper to taste

INSTRUCTIONS:

Dressing:

1. In a blender or food processor, combine ingredients and blend until smooth and creamy. Adjust the seasoning to taste.

The Salad:

1. Start with a bed of lettuce. Arrange the sliced or chopped vegetables on top of the lettuce. Add the roasted sweet potatoes and diced Hass avocado. Sprinkle lemon zest over the salad. 

2. Gently toss the salad to mix the ingredients evenly.
   Drizzle the prepared Lemon Avocado Dressing over the salad. Start with a few tablespoons and adjust to your preference. Ensure the dressing coats all the ingredients.

3. Top with cubed melon. Add a bit more salt and pepper if needed.

Enjoy!