How are we half way through October already? Really, someone please tell me why time only seems to breeze by the older I get. I remember being in grade school and feeling as though each week would be seemingly longer than the last. Now, I’m lucky if I even remember what an entire week feels like. Is it just me or does 7 days just not seem like enough to fit in everything?
As much as I hate to admit it, I’m getting older and the days are growing shorter. Last week, I spent primarily in a bathing suit working on my tan and now I’m bundled up in a sweatshirt, reorganizing my closet for the cold season. It’s just not fair.
Luckily, fall has many good aspects but the main one being food. I’m beginning to feel the urge to entertain and starting to brainstorm some easy and delicious recipes that would be fitting for any cozy dinner party.
Yesterday, we had dinner plans with some of our dear friends who we have not seen in quite some time. My friend Jen was so gracious to prepare a fabulous spread of chili and cornbread and asked if I wouldn’t mind creating a fall-inspired salad. Salads are sort of my thing so I accepted without a second thought.
Here is a question for you. Have you ever eaten roasted vegetables in your salad? Okay, here’s another question, have you ever eaten roasted fruit with your greens? If your answer is no, then I highly suggest you pay close attention to this recipe because it’s about to change any preconceived notion you may have.
- 2 cups butternut squash, peeled and cubed
- 2 large Barlett pears, cored and cubed
- 1 teaspoons coconut oil
- 2 teaspoons ground cinnamon
- ½ cup roasted pecans
- 4-5 cups of spring mix greens
- ¼ cup crumbled goat cheese
- For the Dressing:
- ¼ cup good quality balsamic vinegar
- 2 tablespoons maple syrup
- 2 teaspoons olive oil
- Combine the squash and pears in a large bowl. Add the coconut oil and cinnamon and mix to combine.
- Lay squash and pears on a foil-lined baking sheet and roast in a 400 degree oven for 25-30 minutes or until soft.
- In a small dish, combine balsamic and maple syrup. Stream in oil and whisk to combine. Set aside.
- In a large dish or bowl, place salad greens. Once the squash and pears are finished cooking, add them to the greens along with the pecans.
- Pour dressing over greens and mix well.
- Top with goat cheese.
I’m already planning on bringing this one to the Thanksgiving table this year.
Keeping up with the pear theme, I continued the kick with breakfast this morning.
Pear Banana Oatmeal with Cinnamon Vanilla Yogurt
1/4 cup dry rolled oats (not instant)
1/4 cup unsweetened almond milk
2 tablespoons water
1/4 teaspoon salt
1/2 teaspoon chia
2 teaspoons cinnamon
1/2 banana, preferably overripe
1 small pear, diced
For the Cinnamon Vanilla Yogurt:
1/4 cup plain non-fat Greek yogurt
2-3 drops liquid vanilla stevia
1 teaspoon cinnamon
Combine the oats, chia, salt, milk, water and banana in a small sauce pan. Mash the banana with a spoon until it is a paste and mix into the oats.
Bring the mixture to a boil, reduce and let simmer on medium-low heat for 10 minutes.
Add the chopped pear and cinnamon and stir until heated through.
For the yogurt, combine all of the ingredients in a small bowl and mix well. Pour the oatmeal into a bowl and top with the cinnamon vanilla yogurt.
Warm chewy oats and creamy vanilla yogurt loaded with spicy cinnamon, it’s a great way to start your morning!
I’ve been quite busy in the kitchen these past few weeks as you can see and have even more fantastic recipes to bring to you coming up.
For now, be sure to check out a few more of my favorite autumn meals, including this delicious and hearty Chicken and Lentil Stew via the Shiloh Farms page.
Also some things to check out, Sarah put together a great Chocolate Honey Granola Bar recipe for her news debut yesterday. You can see the clip and the recipe here.
I still have not heard from a few of the winners from my giveaways posts. Make sure you check out the original posts to see if it was you and email me asap to claim your prize!
Question: What is your favorite fall dish?