Autumn Salad Ideas
Cooler weather is starting to descend upon most of the country and while we're excited to bring out the crockpot for slow cooked meals and stews & soups, it's also the perfect time of year to embrace the autumn harvest and make delicious seasonal salads.
Compared to bright summer salads filled with fruits and tomatoes, autumn salads are full of grains like farro, hearty vegetables like sweet potatoes, butternut squash, and brussels sprouts.
Try Baby Kale, Currant Salad, Honey Lemon Vinaigrette. This delicious salad is perfect for a weeknight dish or as a Thanksgiving side. With just a few main ingredients, but they complement each other to make each bite enjoyable and satisfying.
Get your squash on with this Freekeh, Honey Roasted Butternut Squash, Dried Cranberry Salad.
Freekeh, Honey Roasted Butternut Squash, Dried Cranberry Salad
This delicious salad is a little sweet, a little tart, and perfect accompaniment to your autumn menu.
Serving size: 1/2 cup, Makes 8 servings
|1/2 c. freekeh|
|1 1/2 c. water|
|9 oz butternut squash, cubed|
|1 tbsp. canola oil|
|1 tsp. brown sugar|
|1 tbsp. honey|
|1/3 c. scallions, sliced|
|3 tbsp. balsamic vinegar|
|1/3 c. fresh parsley, chopped|
|1/2 c. dried cranberries|
|1/4 tsp. kosher salt|
|2 tbsp. olive oil|
- Bring water to a boil, then stir in freekeh. Reduce heat to a simmer. Stir occasionally and cook for 20 minutes or until desired texture is achieved.
- Preheat the oven to 350 degrees. Peel and cut the squash into 1 inch cubes. Toss the squash with oil, honey, and brown sugar. Bake for 20 minutes until fork tender.
- Toss the freekeh, butternut squash, and remaining ingredients in a bowl and serve.
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