Healthy Autumn Salad

Hi guys! I'm so glad to be back - my nose is no longer stuffy; I can breathe and taste again!!! I started feeling better just in time for our Canadian Thanksgiving holiday {and for that I am thankful!}. This past weekend was full of family, food and fun.

I am still stuffed from two back-to-back days of Thanksgiving dinners  ~ can you say 'hello stretchy pants'???

Heavy meals, holiday parties and lots of comfort food can be pretty dangerous this time of year! I find that the Fall results in a lot more temptation and I tend to crave carb-heavy meals and can easily go a little light on my fruits and veggies.

After a weekend like this past one, it's critical for me to get right back on track with my eats. I created this salad on the weekend and while it's light and healthy, it includes some roasted butternut squash, which totally satisfies my love of comforting Fall fare.

Healthy Autumn Salad

Serves 4 - 6 as an appetizer salad

For the salad:

2.5 - 3 c chopped butternut squash*

1/2 tbsp extra virgin olive oil

1/2 tsp sea salt

6 c mixed greens

1large apple, chopped

1/2 sweet yellow pepper, chopped

1/4 c dried cherries

1/4 c dry roasted unsalted pepitas

2 - 3 oz crumbled goat cheese

*Slice the neck of your butternut squash into 1/2" thick rounds and then cut each round into quarters.

For the dressing:

6 tbsp balsamic vinegar

1/3 c extra virgin olive oil

2 tbsp lemon juice

2 tbsp dijon mustard

2 - 3 tbsp honey

2 cloves garlic, minced

pinch sea salt & fresh ground pepper

Place all of the dressing ingredients into your blender or Magic Bullet and blend well. Refrigerate.

Preheat your oven to 350. Line a cookie sheet with parchment paper.

Place your chopped squash into a bowl and drizzle with the olive oil and sea salt. Spread the chopped squash onto your cookie sheet and roast for 30 minutes, making sure to flip about halfway through the roasting time.

Once roasted, remove the squash from the oven and set aside to cool.

To assemble your salad, place your mixed greens into your salad bowl. Add the squash, apple and pepper and toss. Top the salad with the cherries, pepitas and crumbled goat cheese.

Refrigerate until ready to serve.

I served the dressing in a cute little pitcher on the side, so that each person can drizzle the dressing on themselves.

A good peeler is a huge help when dealing a squash.

I have a Tupperware peeler and it is the absolute best!

I like the look of the uniform wedges, but you can just chunk it up if you prefer.

Store your leftover dressing in a mason jar in the refrigerator.

A gorgeous colourful salad to be proud to serve to guests.

Or as a delicious dinner at home after a weekend packed full of FOOD!

 

The sweet-savoury flavour combo of each bite will rock your socks off!!!

What is your favourite healthy meal to make after a weekend full of indulgences??

Have a great day y'all!

Andrea

xoxo



Restaurant Re-creation - Roasted Beet & Arugula Salad

Hiya! So how's your week so far? Mine has been pretty great, but for some reason I've come down with a major case of writer's block. We've been super busy and I haven't had the opportunity to get creative in the kitchen and I think that's been part of my problem....or then again, maybe this is my problem hehe....

via Pinterest via Danielle Burning

Yesterday, while I was racking my brain on what I wanted to post about, I came across a post I wrote earlier in the Spring, but never posted because I suffered a technological snafu and lost my pictures. I promise I'll add in some pics next time I make this, but it is soooo good and this weather is perfect salad weather, so I thought it was a great time to share.....

...and while you're getting inspired to make this salad, I'm going to go find some inspiration of my own, so that I can share something awe-inspiring and wonderful later on in the week ;-)

Ciao for now!

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Do you ever go to a restaurant and have something that is sooooo good that you want to run right home and recreate your own version?

That happened to me a while ago when my team at work went out for a co-worker's birthday lunch. Typically I don't like to order salads when we're out. I think it's because I feel jipped if everyone's eating a juicy burger and fries and all I have is a measley bowl of lettuce. However, on the rare occasion when I do order a salad, I am almost always thrilled and satisfied with my meal! This lunch ended up being one of those 'love it' experiences where I ordered a salad in sticking with my healthy eats plan and it was freakin' amazing! It was much, much better than some boring ol' burger and fries combo ;-)

 

Roasted Beet and Arugula Salad

Serves 2 (entree-size salads)

The sweet beets combined with the bitterness of the arugula and the sweet tanginess of the dressing are a combo fit to tickle your tastebuds. Add a few crunchy walnut bits and my tried and true goat cheese and you have a salad for champions!

2 medium sized beets

2 tbsp olive oil

4 c of arugula

2 - 4 tbsp chopped walnuts

4 tbsp goat cheese

4 - 5 tbsp raspberry vinagrette

To roast beets:

Preheat your oven to 350. Cut the tops and bottoms off of your beets. Place the beets on a large sheet of tinfoil and drizzle with olive oil. Wrap the beets tightly in the tinfoil. Place the beets on a cookie sheet and put into the oven to roast. It takes approximately 45 minutes for the beets to roast.

Once the beets are roasted, remove from the oven and place them in your sink. Run cold water over the beets to cool them and the skins will literally peel right off! Slice the beets into 1/4 - 1/2" slices and set aside.

To fix your salad, place the arugula onto 2 dinner-size plates. Next spread the beets over the arugula. Sprinkle walnuts, goat cheese and drizzle the dressing over the entire thing.

Serve and enjoy!

I did a quick search on Pinterest, so I could at least tantalize your taste buds with a similar looking picture. This is exactly what the salad will look like!

via Pinterest via Donna Pereira

Healthy, satisfying and delicious!!!!!

Do you ever try to re-create your favourite restaurant dishes?

Where do you draw inspiration and creativity from when you have a "blockage"?

Enjoy your day,

Andrea

xoxo

Best Scramble Combo EVER

I love going out for breakfast. It's my favourite meal to eat out and Derek & I often go on the weekend to our favourite greasy spoon spot. I especially love going when we're on vacation in the US because I love biscuits, shredded hashbrowns and fried apples.

When we were in Las Vegas we only got up in time for breakfast twice! Let's just say we vacationed like rock stars and stayed up to the wee hours of the morning almost every single night. The first morning we had breakie was the day that we took a roadtrip to California. We stopped at a 50s-themed diner called Peggy Sue's Diner and had a traditional Southern breakfast. It was delish! 

We also got up early on our last day of vacation. We asked around about where a good place to eat was and were sent off to Hash House a Go Go in Harrahs.  If  you're planning a trip to Las Vegas and you're looking for a place that is rockin' awesome, Harrah's is it. We love to spend time at The Piano Bar, the Carnival (an outdoor bar) and Toby Keith's Bar & Grill.   The Hash House is yet another reason to love it there!

The menu at the Hash House is outrageous and the portions are HUGE. I ordered a scramble combination of eggs, sundried tomatoes, fresh basil and goat cheese. It was soooooo gooooooodddddd!!!! I knew it was something I was definitely going to have to re-create when I got home. What I didn't expect was that my scramble was going to be amazing! I'm pretty confident in saying that mine is the absolute best and I promise that it's going to leave you weak in the knees.

Tomato Basil Scramble with Goat Cheese
Serves 1

2 eggs
1/4 c almond milk
4 sundried tomatoes, sliced
2 large basil leaves, thinly sliced
2 - 3 tbsp creamy goat cheese
pinch salt & pepper

In a small bowl, whisk together the eggs and almond milk. Add the tomatoes and basil.

Heat a small non-stick frying pan over medium heat. Add your egg mixture and cook until scrambled. Once the egg mixture is cooked, fold in your goat cheese. Add salt & pepper to your preference.

Serve immediately.

The Cast

I served mine with some homemade shredded hashbrowns.

{DROOL}

{EAT}

{SWOON}

What's your favourite scramble combo?
Do you have a place you love to visit when you're on vacation?

Happy Thursday!!!

Andrea