While staying with John’s parents for Christmas, my sister-in-law made some outstanding crab cakes hors d’oeuvres before the family holiday dinner. Flavorful, tender on the inside, crisp on the outside, and perfectly bite-sized, I could easily have made a meal out of just those delectable morsels.
Those crab cakes stayed in the back of my mind for a few weeks, until the thought of morphing them into burgers took over.
If crab cakes can get any better, it’s by making them big enough to pile onto a burger bun with tartar sauce and sliced red onion.
Juicy lump crabmeat is worth the monetary splurge – so I suggest shelling out for the expensive fresh lump crabmeat rather than the canned stuff.
Another important tip when it comes to making crab cakes is to veer away from using too many breadcrumbs to bind the cakes together. Have you ever eaten a “crab” cake that consisted of more bread than crab? Not good. The breadcrumbs should ideally be indiscernible in the cooked patties… ensuring that each bite is full of sweet crab meat.
Although perhaps not a typical football-watching food, these crab cake burgers would be a delicious addition to your Super Bowl party this Sunday! You could even make smaller patties and serve them on dinner rolls as crab cake sliders.
Name
Crab Cake Burgers
Cuisine
Seafood / American
Prep Time
15 minutes
Cooking Time
10 minutes
Total Time
25 minutes
Servings
4 servings
Ingredients
1 lb lump crabmeat, picked over and drained if necessary
1 Tbsp freshly squeezed lemon juice
1/2 cup whole wheat panko breadcrumbs
1 large egg, preferably organic, lightly whisked
3 Tbsp 2% plain Greek yogurt
2 Tbsp canola oil mayonnaise (I like the Spectrum brand)
2 scallions, thinly sliced
1 Tbsp country Dijon mustard
Kosher salt and freshly ground black pepper
1 Tbsp canola oil
Instructions
In a large bowl, gently combine the lump crabmeat, mayonnaise, egg, Dijon mustard, Old Bay seasoning, chopped parsley, breadcrumbs, salt, and pepper. Be careful not to break up the crabmeat too much; you want the cakes to have some texture.
Form the crab mixture into 4 equal-sized patties, about 1-inch thick. Place them on a baking sheet lined with parchment paper.
Cover the crab cake patties with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the crab cakes hold their shape during cooking.
Heat a skillet or frying pan over medium-high heat and add a few tablespoons of olive oil.
Gently place the crab cake patties into the hot skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Be careful when flipping them to prevent them from falling apart.
Once the crab cakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
It’s Monday, and whether you’re back to the grind or still working from home, there’s something about the start of the week that calls for a fresh and satisfying lunch.
That’s where our Chicken Salad Sandwiches come in. Packed with protein, bursting with flavor, and easy to prepare, they’re the perfect way to kick off your week on a delicious note.
Start by cooking your chicken if you don’t already have cooked chicken on hand. You can either poach it, grill it, or even use rotisserie chicken for convenience. Once cooked, let it cool, and then dice it into small, bite-sized pieces.
Step 2: Mix the Salad
In a large bowl, combine the diced chicken, chopped celery, finely chopped red onion, sweet pickle relish, mayonnaise, and Dijon mustard. Stir everything together until well combined. Season with salt and pepper to taste. Feel free to adjust the amount of mayonnaise and mustard to achieve your desired creaminess and tanginess.
Step 3: Assemble the Sandwiches
Take your favorite bread slices and, if you like, lightly toast them for some extra texture. Then, spoon a generous portion of the chicken salad mixture onto half of the slices. If you prefer, add some lettuce leaves and tomato slices for added freshness.
Step 4: Serve and Enjoy
Top the chicken salad-covered slices with the remaining bread slices to create sandwiches. You can cut them in halves or quarters for easier handling. Serve your Chicken Salad Sandwiches with some crispy potato chips, a side salad, or a bowl of soup for a complete and satisfying meal.
Blog Bites IV is a culinary masterpiece that combines a harmonious blend of flavors and textures, creating a dish that will leave your taste buds dancing with joy. This recipe is perfect for both seasoned chefs looking to impress guests and beginners eager to explore the world of gourmet cooking. Let’s dive into the delectable details of Blog Bites IV.
Name
Blog Bites IV
Cuisine
American
Cooking Time
25 minutes
Total Time
0 minutes (No cooking)
Servings
25 minutes
Servings
12 servings
Yield
12 Blog Bites
Ingredients
1 cup of Creativity, finely chopped
1/2 cup of Research, well-sourced
1/4 cup of Wit, finely minced
2 tablespoons of Visual Appeal, finely crafted
3 teaspoons of Engaging Writing, eloquently expressed
Pinch of SEO Optimization, for that extra kick
Instructions
Preparing the Blog Base
In a large mixing bowl, combine Creativity, Research, Wit, Visual Appeal, Engaging Writing, and SEO Optimization.
Mix gently but thoroughly until all ingredients are well incorporated.
Shape the mixture into bite-sized portions, ensuring each one is packed with flavor and style.
Crafting the Flavorful Content Filling
In a separate bowl, combine Information, Originality, Relevance, Visuals, and Authenticity.
Stir vigorously to create a rich, informative filling that complements the Blog Bites perfectly.
Assembling Blog Bites IV
Carefully hollow out each Blog Bite to create a space for the filling.
Spoon the Flavorful Content Filling into each hollowed Blog Bite, ensuring it’s packed to the brim with valuable content.
Seal the Blog Bites by gently pressing the edges together, creating a seamless fusion of base and filling.
Presentation
Arrange the Blog Bites IV on a beautifully designed platter, allowing the Visual Appeal to shine.
Garnish with a sprinkle of Keywords for that final touch of SEO magic.
Serve with a side of Engaging CTA (Call to Action) for an interactive experience.
Serving Suggestions
Blog Bites IV pairs exceptionally well with a fresh, insightful blog post and a glass of Engagement from your audience. This dish is best enjoyed while hot, so share it promptly with your eager readers.
Estimated Nutrition Per Serving
Calories: 120 kcal
Total Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 80mg
Total Carbohydrates: 15g
Dietary Fiber: 2g
Sugars: 1g
Protein: 3g
Vitamin D: 0%
Calcium: 2%
Iron: 4%
Potassium: 2%
Blog Bites IV is a culinary triumph that marries creativity, research, and engaging writing in one delectable package. Whether you’re a seasoned blogger or just starting out, this recipe is sure to captivate your audience and leave them craving for more. So, roll up your sleeves, fire up your keyboard, and let the culinary journey begin!
1. I found this One Pot, Creamy Mac and Cheese by White on Rice Couple on Pinterest.
I used whole wheat shells, 3/4 cup 50% reduced fat sharp cheddar cheese + 1/4 cup pecorino romano cheese, organic 1% low fat milk, and added in 1/8 tsp cayenne pepper & 1/4 tsp paprika.
I finished the mac & cheese off with crumbled crisp applewood smoked bacon and fresh parsley and served some roasted broccoli (olive oil, s & p; roast at 400°F until crisp, about 15 minutes) alongside.
The creative technique of cooking the pasta in milk and then melting in the cheese resulted in perfectly al dente shells enveloped in a creamy cheesy sauce. In other words, exactly what you want in stove top mac & cheese – without needing to make a roux!
2. Given how much both John and I liked my Chicken Parmesan Burgers, I had a feeling we would feel the same about these Chicken Taco Burgers from Elly Says Opa!
As a rule of thumb, I stretch 1/2 lb of chicken between 3 burgers – I find it to be the perfect amount of meat. Other slight changes I made were to use both green and red onion, sub in cilantro for the parsley, add in ground black pepper, and the following technique for forming cheese-stuffed patties: form meat mixture into a ball, make an indentation in the middle with your thumb, insert a 1 inch cube of cheese, (pepper jack in this case), push the meat mixture over the cheese so it is no longer visible, and finally flatten the ball slightly into a patty (I prefer a thicker patty – about 2 inches thick).
I served the burgers on whole wheat buns with baby romaine, thick tomato slices, and a mixture of avocado, Greek yogurt, mayonnaise, lime juice, and s&p… with Alexia Chipotle Sweet Potato Fries on the side.
As suspected, John and I both really liked these burgers!
{photo courtesy of Instagram on my iPhone}
3. I made this Pumpkin Cornbread (using white whole wheat flour) from Sugar Cooking (originally from Sugar Crafter) specifically to serve alongside my Pumpkin, Sweet Potato, & Black Bean Chili, (recipe to be posted soon), but it is definitely tasty enough to eat solo.
Whether you crumble this cornbread over chili, toast it and slather it with butter, or drizzle it with maple syrup, you are sure to love it!
4. I whipped up a half batch of Angela’s Mini Cinnamon Sugar Pumpkin Spiced Doughnuts on Sunday morning after a run. I figured I should fit in a workout before making these little cuties because they looked too good on Oh She Glows to stop at just one.
I was right; three warm doughnuts disappeared within minutes ;).
These tender spiced doughnuts (I made ‘em with all whole wheat pastry flour) – dunked in melted Earth Balance buttery spread and dusted with cinnamon and sugar – are absolutely as delicious as they sound.
If you do make these treats, be forewarned: you will literally need to drag yourself away from them to keep from scarfing the whole darn pan!
5. Kristin’s (The Kitchen Sink Recipes) Maple Baked Beans marks the first time I’ve made the classic barbeque side dish from scratch, and the 5 hours of sweating while the oven heated our already warm apartment definitely paid off.
The beans ended up tender without being mushy, and were enveloped in a sweet & slightly smoky sauce that was finger lickin’ good.
Get ready for even more pumpkin recipes next week!
I found a healthified recipe for this Tomato Corn Pie, orginially from Gourmet, on my friend Shannon’s site Tri to Cook.
A veritable celebration of summer produce, this savory pie features tomatoes (I used heirloom), corn, scallions, and basil. A whole wheat buttermilk biscuit-like dough is used for the double crust, and the pie gets additional flavor from lemon-scented yogurt and shredded sharp cheddar cheese.
Although delicious warm, I actually liked the pie even better cold, the next day. The bottom crust became a little soggy sitting in the fridge overnight, but I think the nuanced flavors were more pronounced and I enjoyed the texture of the chilled pie. Both for dinner the night I made the pie, and for lunch the day after, I served some organic romaine hearts with a homemade buttermilk blue cheese dressing (2% Greek yogurt, a touch of canola oil mayo, low fat buttermilk, white wine vinegar, blue cheese, salt and pepper) alongside the pie.
Name
Tomato Corn Pie (Blog Bites III – Late Summer Edition)
I really loved the flavor addition of the blue cheese… so much so that I suggest whipping up some of the homemade dressing and drizzling it over the pie. Might sound strange, but it would be a delicious accompaniment!
2. In keeping with the summer corn theme, I whipped up Joy The Baker‘s Fresh Corn and Goat Cheese Grits (photo courtesy of Instagram via iPhone <– becoming necessary as we lose natural light in the evenings).
Sweet summer corn. Creamy corn grits. Tangy goat cheese. Nutty browned butter (<– so worth the indulgence!). Fresh parsley and scallions.
I served these grits (made with organic 1% milk instead of whole) with Ina’s Zucchini Pancakes, and the former recipe totally stole the show. How is it that I am just discovering the magic of stone ground corn grits (aka polenta)?! I lived in Houston for 1 1/2 years, and never once prepared the classic southern staple. Well, consider me a convert because I adored this dish!
Every. Thing. About it.
From the thick and creamy consistency to the sweet and savory flavors, a serving of these grits is like comfort in a bowl. Just think about all of the flavor profiles you could assign to corn grits – jalapenos, salsa, and monterey jack cheese; pumpkin puree, cinnamon, and maple syrup; marinara sauce, basil, and fresh mozzarella… Thanks to Joy, a whole new gustatory frontier has been opened for me :).
3. When Caroline (from Chocolate and Carrots) posted a recipe for Zucchini Brownies (also see on Two Peas and Their Pod and Food Finery), I knew I HAD to make them before the end of summer.
These eggless (<– yay for batter tasting!) brownies include whole wheat pastry flour, unsweetened applesauce, and a whopping 2 cups of shredded zucchini. I used half evaporated cane juice and half turbinado sugar, and the brownies came out perfectly sweet.
A few things:
If a loaf of chocolate chip zucchini bread and a pan of fudge brownies had a love child, this would be it.
If ever there was a brownie that was simultaneously fudgy and cakey, this is it.
If you’re a brownie fiend (like me) and are looking for a healthier recipe to add to your repertoire, this should be it!
John – a man who rarely follows his meals with something sweet – has been enjoying these brownies as well. I typically portion out and freeze most of whatever baked goods I make and stretch them out over a few weeks or so; but I found myself pulling these brownies out of the freezer just two days after baking them so that we could both continue to devour them!
4. I’ve had Jessica’s Blueberry Breakfast Cakes on my bookmarked recipe list for months (along with many other fantastic creations from her blog, How Sweet It Is).
I cut the sugar in half (used Turbinado sugar), replaced the butter with unsweetened applesauce, used all whole wheat pastry flour, and came close to doubling the amount of blueberries (I just tossed the rest of the wild Maine blueberries into the batter).
Now, clearly my ramekins are on the small side… because the cake could not be contained! It actually resembles a huge muffin, no? Tastes like one too. A giant muffin with a soft crumb and loaded with sweet & juicy blueberries.
I had to add some canola oil (not measured) to help loosen up the butter a bit; I’m a sucker for that drizzle-able consistency.
And with that, I am exuberantly transitioning into my favorite season; both weather-wise and food-wise. Pumpkin, here I come am!
Instructions
1. Prepare the Pie Crust
In a large mixing bowl, combine the all-purpose flour and salt. b. Add the cold, cubed butter to the flour mixture. c. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. d. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. e. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven
Preheat your oven to 375°F (190°C).
3. Prepare the Filling
In a mixing bowl, combine the mayonnaise, sour cream, garlic powder, chopped basil, and green onions. Mix until well combined. This will be your creamy filling.
4. Assemble the Pie:
Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish. b. Place the pie crust in the dish and crimp the edges. c. Layer the sliced tomatoes and corn kernels in the pie crust. d. Season with salt and pepper to taste. e. Spread the creamy filling evenly over the tomatoes and corn. f. Sprinkle the shredded cheddar cheese on top.
5. Bake
Place the Tomato Corn Pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown, and the filling is bubbly.
6. Serve
Remove the pie from the oven and let it cool for a few minutes before slicing. b. Garnish with additional fresh basil if desired. c. Serve your Tomato Corn Pie warm and enjoy!
This Tomato Corn Pie is a wonderful way to make the most of summer’s bounty. Its combination of juicy tomatoes, sweet corn, and creamy filling will leave your taste buds satisfied. Whether you serve it as a main dish or a side, it’s sure to become a family favorite. Give this recipe a try and savor the flavors of the season.
At a loss for what to make this Thursday? Peruse these south-of-the-border recipes for some inspiration! Just click on the recipe name to be brought to the corresponding post.
I am thrilled to announce that my recipe for Chicken Parmesan Burgers can be found in the “reader recipe” section of the April 2011 issue of Cooking Light magazine!
They tweaked my recipe a bit – as they said they would through our earlier contact – and I’m excited to try out the new version. I wish my photography skills were up to par with the professional who took this beauty:
Neither my husband nor I grew up eating meat sauce, and we rarely order it at restaurants… so I’m not sure what inspired me to try my hand at making a bolognese. Regardless, I’m glad I did because it came out pretty well!
To keep the bolognese sauce on the lighter side, I used lean ground turkey in place of the traditional ground beef.
The turkey is added to a trio of sauteed aromatic vegetables and cooked into a sauce consisting of two types of canned tomatoes seasoned with a touch of red wine and Italian spices.
Since personal tastes tend to vary when it comes to tomato sauces, the amount of spice is up to you. I suggest starting with about 1/2 tsp of each seasoning listed in the ingredient list, and then adding more according to your flavor preference.
This turkey bolognese sauce is perfect for tossing with pasta, scooping up with Italian bread, or enjoying with both as us “carbovores” did for tonight’s dinner. I imagine that the sauce only gets better after a few days of sitting in the fridge, so you might want to make a double batch for leftovers later in the week.
Kosher salt and freshly ground black pepper, to taste
Estimated Nutrition Per Serving
Calories: 350 kcal
Protein: 23g
Carbohydrates: 35g
Dietary Fiber: 5g
Sugars: 9g
Fat:12g
Saturated Fat: 2.5g
Cholesterol: 50mg
Sodium: 800mg
Directions
Heat olive oil in a deep skillet over medium heat. Add the chopped onion, and saute until soft, about 5 minutes. Add the minced garlic and chopped carrot and saute for 5 additional minutes.
Raise the stove heat to medium-high. Add the ground turkey to the skillet, and cook, breaking up the meat, until no longer pink, about 8-10 minutes. Pour the wine into the skillet to deglaze, then add the diced tomatoes and tomato sauce.
Add about 1/2 tsp each of the seasonings, reduce stove heat to low, and simmer until the bolognese is thick and reduced, about 1 1/2 hours. Adjust seasonings to taste during the cooking process. Serve over pasta and/or with crusty bread.
Upon discovering the wonder that is blended frozen bananas many years ago, I completely gave up using ice in homemade fruit smoothies. Why use flavorless ice when you can add natural sweetness and a think, creamy, icy consistency with one healthy ingredient?
Therefore, I initially didn’t think twice about using frozen banana as the base of this mocha smoothie. Then I started dumping the ingredients into our blender, and began to doubt whether coffee & banana would taste good together.
Turns out, they do! At least, I think they do… in this application, at least.
The recipe – although simple – does require some forethought as it calls for chilled brewed coffee and frozen bananas. I keep a container of peeled banana slices in the freezer pretty much all of the time, and we often have coffee leftover from when John makes it on the weekends.
This is a fun, tasty, and healthy way to simultaneously get your morning (or afternoon) java fix and satisfy your sweet tooth without blowing cash or calories on a commercially produced coffee smoothie.
Name
Mocha Banana Smoothie
Cuisine
Fusion
Prep Time
5 minutes
Cooking Time
0 minutes
Total Time
5 minutes
Servings
2 servings
Yield
2 cups per serving
Ingredients
1 ripe medium-sized banana, peeled, sliced, and frozen overnight
1/2 cup strongly brewed coffee or decaf, well-chilled
1/4 cup unsweetened vanilla almond milk
2 Tbsp rolled oats
1 Tbsp unsweetened cocoa powder
tiny splash pure vanilla extract
Estimated nutrition per serving
Calories: 150-180 calories
Protein: 2-3 grams
Carbohydrates: 35-40 grams
Dietary Fiber: 4-5 grams
Sugar: 20-25 grams
Fat: 2-3 grams
Saturated Fat: 1 gram
Cholesterol: 5 milligrams
Sodium: 10 milligrams
Instructions
Brew and Chill
Start by brewing a cup of your favorite coffee. Allow it to cool to room temperature or refrigerate it for a faster chill.
Blend the Ingredients
In a blender, combine the sliced bananas, cooled coffee, milk, unsweetened cocoa powder, honey or maple syrup, and vanilla extract.
Add Ice
Toss in the ice cubes to give your smoothie a refreshing and frosty texture.
Blend Until Smooth
Blend all the ingredients until you achieve a smooth and creamy consistency. Make sure there are no banana chunks left.
Taste and Adjust
Taste the smoothie and adjust the sweetness to your liking by adding more honey or maple syrup if needed.
Serve
Pour the Mocha Banana Smoothie into glasses and garnish with a dollop of whipped cream and a sprinkle of chocolate shavings for an extra touch of indulgence.
Enjoy
Grab a straw and savor this delightful Mocha Banana Smoothie. It’s a delightful combination of coffee and banana flavors that’s sure to satisfy your taste buds.
I was generously given some coupons for a few free Good Belly dairy-free probiotic juice beverages.
They’re a great way to get your daily dose of digestion-aiding probiotics if you’re lactose intolerant or vegan! They come in a variety of sizes and delicious flavor combinations; my favorite was the Blueberry Acai.
Every couple of years or so I’m motivated to flip through the plethora of cookbooks stacked in our kitchen cabinets. What with Pinterest, food blogs, e-cookbooks,Foodgawker, Tastespotting, and the like, it’s easy to overlook the good old hard copy cookbooks.
Do you have any favorites from either of those cookbooks that I should try?
Did you dress up for Halloween? I miss dressing up. I think it would be fun to put together a trio of themed costumes for us next year.
I’m also bummed we didn’t get any trick-or-treaters. I had to turn off our welcoming outdoor lights when Lily went to bed b/c anyone knocking on the door always turns Shelby into a canine alarm clock.
Every time I make quinoa I tell myself that I need to make it more often. It cooks so quickly, lends itself to so many different [savory & sweet] applications, and is great leftover. I’ve been sprinkling it on salads, cooking it into oatmeal, and stirring it into yogurt. I’m also working on a recipe for quinoa veggie patties for Lily, which I will share soon!
Speaking of Lily, she has recently discovered the joy of feeding our dog. Fortunately Shelby is ultra gentle when taking an offered piece of whatever Lily should be eating herself; I just hope she doesn’t start gaining too much weight.
Pumpkin. The season does NOT end with Halloween, folks. I consider the whole month of November to be fair game for pumpkin recipes.
I have one waiting in the wings to be published that I know you will love!
Piggbacking off of #6… I don’t have the time to roast my own pumpkin puree these days, so canned it is. Not all canned pumpkin is created equally, though. My favorite is the bright orange-hued organic pumpkin puree from Trader Joe’s. So good!
When we purchased my Jeep at the beginning of the year, it came with a free year of satellite radio. The ’90s station never fails to make me feel old. Some of the songs I’ve heard recently are: “Mmm Mmm Mmm Mmm” {Crash Test Dummies}, “How Bizarre” {OMC}, “Tubthumping” (aka “I Get Knocked Down”) {Chumbawamba}, & “Don’t Turn Around” {Ace of Base}.
Some of these songs came out 20 years ago, people. TWENTY.
I know what you might be thinking: It’s almost the weekend, so forget about eating healthy and bring on the nachos/beer/pizza/brownies/ice cream.
I’d be willing to bet that most people have this mindset as the school/workweek winds down – and I see no problem with a couple of weekend indulgences – but why not fit a super healthy meal in somewhere between the syrup-saturated Saturday morning pancakes and Sunday afternoon football snacks?
Such as this salad consisting of massaged kale and roasted butternut squash.
Name:
Massaged Kale Salad with Roasted Butternut Squash
Cuisine:
Fusion
Prep Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes
Servings:
4 servings
Yield:
1 salad bowl
Ingredients
For the Salad
1 bunch of fresh kale, stems removed and leaves torn into bite-sized pieces
1 medium-sized butternut squash, peeled, seeded, and cut into cubes
2 tablespoons olive oil
Salt and black pepper to taste
1/2 cup pomegranate seeds
1/4 cup crumbled feta cheese (optional)
1/4 cup toasted pumpkin seeds (pepitas)
For the Dressing
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 clove garlic, minced
Salt and pepper to taste
Instructions
Roast the Butternut Squash
Preheat the oven to 400°F (200°C).
Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and black pepper.
Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes or until tender and slightly caramelized.
Prepare the Dressing
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, maple syrup, minced garlic, salt, and pepper. Set aside.
Massage the Kale
Place the torn kale leaves in a large mixing bowl.
Drizzle half of the prepared dressing over the kale leaves.
Use your hands to massage the kale for 2-3 minutes, until the leaves become tender and vibrant in color.
Combine the Salad
Add the roasted butternut squash, pomegranate seeds, and toasted pumpkin seeds to the massaged kale.
Gently toss the ingredients to combine.
Serve
Divide the salad into individual servings.
Sprinkle crumbled feta cheese (if using) over each serving.
Drizzle the remaining dressing over the top.
Enjoy
Serve immediately and savor the delightful flavors and textures of this nutrient-packed Massaged Kale Salad with Roasted Butternut Squash.
Estimated Nutrition Per Serving
Calories: 300 kcal
Protein:7 g
Carbohydrates: 35 g
Dietary Fiber:7 g
Sugars:12 g
Fat:20 g
Saturated Fat:3 g
Cholesterol:10 mg
Sodium:400 mg
Vitamin A:500% DV
Vitamin C:100% DV
Calcium:20% DV
Iron:15% DV
Please note that the nutrition values are approximate and can vary based on specific ingredients used and portion sizes. Always refer to the exact products and quantities you use for the most accurate nutritional information. Let me know if there’s anything else you’d like to add or modify!
So many autumnal dishes we’re drawn to are heavy and calorie-laden, as we instinctively bulk up for the colder months, but don’t let the cooler temperatures chase away any thought of salad that may be lingering around from summer.
Luckily, some of my favorite foods that come into season around now just so happen to be nutritious and perfect in a salad.
Massaged kale isn’t a new concept. In fact I made my Massaged Kale Salad with Mango & Avocado numerous times over the course of spring & summer. I’m changing things up this time around, using sweet roasted butternut squash and my Pumpkin Cider Vinaigrette for a more seasonal massaged kale salad.
This salad would be a great addition to any fall dinner, but it can also stand alone as a light lunch. If you’re looking for more of an entree salad, add a few tablespoons of crumbled goat or blue cheese, a small handful of chopped roasted pecans or walnuts, and a scattering of dried cranberries.
Massaged Kale Salad with Roasted Butternut Squash
by Lauren Zembron
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: roast entree main salad side vegetarian vegan kale butternut squash Thanksgiving fall
Kosher salt and freshly ground black pepper, to taste
8 tightly packed cups washed & torn kale leaves (discard stems) (I used organic red kale)
Ingredients for the Pumpkin Cider Vinaigrette:
2 Tbsp pure pumpkin puree
1/2 tsp course ground Dijon mustard
1 tsp pure maple syrup
2 tsp apple cider vinegar
1 Tbsp apple cider
1 Tbsp extra virgin olive oil
1/2 tsp ground cinnamon
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 425°F.
Toss the cubed butternut squash with olive oil and season to taste with salt & pepper. Turn out in an even layer onto a baking sheet or dish and roast until soft and golden brown, about 30-40 minutes, depending on size of cubes, stirring once.
About 10 minutes prior to the squash being done, make the vinaigrette by whisking together all of the ingredients in a small bowl.
Place the kale leaves in a large bowl and drizzle with a couple tablespoons of the vinaigrette. With your hands, massage the kale until slightly wilted, about 5 minutes.
