Autumn Acorn Squash Salad

photo 1

So of course I wrote last week about how I hate eating salads, but now I’ve posted two salad recipes in the past week. Oops! Honestly, though, I only like salads when they are chock full of delicious elements. Salads that only contain lettuce leaves and dressing are boring. So this is an exciting salad adapted from this recipe, which I found on Pinterest.

For this recipe, which is enough for two salads, you’ll need:

1 acorn squash, cut into 1/2 inch thick rounds (remove the seeds)

2 T brown sugar

2 T butter

1/4 cup sliced almonds

4 handfuls baby spinach

1 avocado, sliced

1 handful pomegranate seeds

1/3 cup orange juice

1/4 cup apple cider vinegar

1 t freshly grated ginger

1 garlic clove, minced

salt and pepper to taste

1/4 c olive oil

Put a skillet over medium heat and add 2 T butter. Melt the butter, then cover each squash slice with brown sugar and add the slices to the skillet. Cook them until they are golden brown and tender (prick them with a fork to check), which will take about 5 minutes per side.

While the squash cooks, distribute 2 handfuls of spinach, a handful of pomegranate seeds, and 1/2 avocado (sliced) in each bowl. Once the squash is cooked, add the almonds to the pan and let them brown. They’ll collect the leftover sugar and butter in the pan and take on a candied quality. If you want, you can cut the skins off of the squash once it’s finished cooking – it was a bit tough for my liking, so I decided to do that. Then add the squash and the toasted candied almonds to the salad.

To make the dressing, combine the orange juice, apple cider vinegar, ginger, garlic, salt, and pepper in a bowl. Whisk those ingredients, then add the olive oil into the mix. Pour the dressing over the salad and toss to coat!

Enjoy 🙂

BLT Salad with Avocado and Garlic Butter Croutons

photo (70)

I’m not much of a salad girl. I usually think that salads taste like rabbit food – I’d much rather have a bowl of macaroni and cheese or a great burger. But after a weekend of eating heavy food with my best friend Holly (she came to visit Boston from L.A. a few weeks ago), we realized we were actually craving salads. Bizarre.

So this was my version of a non-salad salad: a bacon, lettuce and tomato salad with avocado and garlic butter croutons. Check it out!

For this recipe, which makes enough for one salad, you’ll need:

2 handfuls of spinach

3 slices of thick-cut bacon, fried and broken up into pieces

4 cherry tomatoes, halved

1/2 avocado, diced

10 chunks of french bread

2 T butter

1 clove garlic, minced

olive oil

balsamic vinegar

First, preheat your oven to 500 degrees. Then melt the 2 T of butter in the microwave and mince the garlic. Add the garlic to the melted butter and brush the garlic butter onto the chunks of french bread with a pastry brush (you can drizzle the butter, too, if that’s easier). Arrange the bread on a pan and put it in the oven for about 5 minutes or until golden brown, flipping the croutons halfway through.

Meanwhile, dice the avocado, cut the tomatoes, fry and breakup the bacon, and put those ingredients, with spinach, in a bowl. Grab the croutons from the oven once they look golden brown and throw them onto the salad, then dress it with olive oil and balsamic vinegar.

Easy, (kind of) healthy, and delicious – a win, win!

Enjoy!

Recent Posts