this food thing

this autumn salad: recipe

Oh, hey, there you are! Welcome to this post I made you about a salad!

Usually in our house, having a salad means looking inside the fridge and asking, “which of this crap would taste okay when we throw it into a bowl together?” The salad today, however, isn’t just a mediocre 5-minute crap salad. No, my friend, this one will take you hours to make and months to forget.

This delicious salad combines a bunch of goodies, like beets, brussel sprouts, and butternut squash. And goat cheese. Don’t you forget about dat goat cheese.

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I started making this salad and realized how long it would take, so I added quinoa to it to make it into an entree. Then conveniently I didn’t have to make anything else.

It was still delicious the next day for lunch. So hurry up and hop to making your own big bowl of delicious health thing!

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Autumn Salad

 

Ingredients:

 

Salad: 

1x             medium butternut squash

2 tbsp     olive oil

2 tbsp     maple syrup

3x            medium-sized beets

3 cups     brussel sprouts

1 cup       cooked quinoa

1/4 cup   goat cheese

Basil to garnish

 

Dressing:

1/2 cup    orange juice

1/4 cup    olive oil

1/8 cup    lemon juice

2 tbsp       maple syrup

2 cloves   minced garlic

Salt and pepper to taste

 

How to:

  1. Preheat oven to 350F.
  2. Peel and cut the butternut squash into cubes. Spread in a single layer on a baking pan. Drizzle with 2 tbsp olive oil, 2 tbsp maple syrup, salt, and pepper.
  3. Wrap the beets in foil (leaving a small opening) and put in the same pan as the butternut squash. Roast in the oven for about 1 hour, or until tender. (The beets may take a bit longer than the squash, so you might have to leave the beets in for longer.
  4. When the beets are tender and cooled slightly, peel them and cut into cubes.
  5. Wash the brussel sprouts and cut in half. Heat a skillet with some olive oil on medium-low heat, and place the brussel sprouts cut side down in the pan. Fry for about 10 minutes, until the cut side is browned and crispy. Stir fry the brussel sprouts for another 3 minutes.
  6. Combine the brussel sprouts, beets, butternut squash, and cooked quinoa in a large bowl. Garnish with goat cheese and chopped basil.
  7. Whisk together all the ingredients for the dressing, and drizzle over the salad.
  8. Serve warm or at room temperature.


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