Kale and Brussels Sprout Salad

DF, V, VG, GF

I love to eat salads all year round and add seasonal ingredients.  In the fall that may mean squash, pears, or apples, just to name a few.  Most of time I lay the fresh veggies over lettuce, but this time why not make the “lettuce” the star of the show?  I choose to use kale and brussels sprouts so thinly shaved that it resembles more of a coleslaw, with a few fun ingredients on top for added texture and color.  Try this salad for something outside the regular old salad box.

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Kale and Brussels Sprout Salad

For the dressing:
juice of 1 lemon
2 tbs olive oil
1 tsp dijon mustard
salt

For the salad:
6oz brussels sprouts, thinly shaved
3 c kale, thinly shaved
1/2 red onion, chopped
1/2 c craisins
1/2 c slivered almonds, toasted

In a large bowl combine lemon juice, olive oil, dijon mustard, and salt to taste; whisk to combine.  To the same bowl add brussels sprouts, kale, red onion, craisins, and slivered almonds.  Toss to dress salad then serve.

Apple Crisp

If you haven’t yet made apple crisp this fall you are missing out.  And because the apples are in season you don’t need to add much to make them delicious.  A bit of citrus juice leaves the apples looking fresh and not brown, and you can bake this several hours after assembly, making it perfect for a crowd (10 – 12 servings).

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Apple Crisp

For the apples:
5 lbs apples, peeled and chopped into large wedges.
zest and juice of 1 lemon
zest of 1 orange, juice of 1/2 orange
1/3 c sugar
2 tsp cinnamon
1 tsp nutmeg
3 tbs maple syrup

For the topping:
1 1/2 c flour
1/2 c sugar
1/2 c brown sugar
1/2 tsp salt
1 c old fashioned oats
2 sticks of butter or vegan butter (suggested: earth balance)

Preheat the oven to 350 degrees.  Treat a 9 by 13 by 2 rectangular baking dish with non-stick spray.

In a large bowl combine apples, zests, juices, sugar, cinnamon, nutmeg, and maple syrup.  Pour into baking dish.

For the topping, combine flour, sugar, brown sugar, salt, old fashioned oats, vegan butter in the bowl of an electric mixer with a paddle attachment.  Mix on low until mixture resembles wet sand with the butter the size of peas.  Scatter the topping over the apples evenly.

Place the baking dish on a sheet pan (to catch any bubble over) and bake for 1 hour.  Serve warm, optionally with ice cream or whipped cream.

Butternut Squash Couscous Salad

DF, V, VG

Last weekend I had the most amazing steak with a wheatberry and butternut squash toss overlaid with a chimichurri sauce.  I could have left it there, but decided this idea had to live on at home.  Of course I made some substitutions based on what I already had in my pantry and since I was bringing this to a pot luck I left out the steak.  Still so amazing that I just had to share, I hope you like it just as much as I do.

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Butternut Squash Couscous Salad
1 lb butternut squash, peeled and 3/4-inch diced
1 c parsley
1/4 c mint
2 tbs red wine vinegar
1/4 red pepper flakes
1/2 tsp salt
pepper
1 garlic clove
juice of 1/2 a lemon
1/2 tbs dried oregano
1/4 c extra virgin olive oil
1 1/2 c israeli couscous, cooked
1/3 c toasted pine nuts

Preheat the oven to 400 degrees.  On a large baking sheet toss butternut squash with 2 tbs of olive oil, salt and pepper.  Roast for 20 minutes.

In a food processor add parsley, mint, red wine vinegar, red pepper flakes, salt, pepper, garlic clove, lemon juice, oregano.  Pulse until chopped finely then with the blade on stream in olive oil.

In a large bowl add cooked couscous, pine nuts, butternut squash, and herb dressing.  Toss to combine.  Serve warm or room temperature.