The Best Fall Salad, by Diane

This is my latest lunch obsession, so quick and easy to meal prep and packed with autumn flavors! I've decided the formula for this to work best is two roasted veggies, one protein, something crunchy (usually nuts or seeds), something sweet (usually apples, dates or dried cranberries), a leafy green, and my dressing creation which seems to remain the same because it goes with everything!! This version is the best so far, so I'm posting it to remember in the future! 

This can make about 3 salads for the week if you use one whole squash, 2 apples, 1 bag of pre-grilled chicken, and about 1 lb of sprouts (dressing amounts remain the same). If meal prepping- combine the veggies and the chicken and cheese, then on the day of eating chop the apples so they stay fresh and add the arugula (so it won't wilt) and pecans (so they stay crunchy!). 

PS- delicata squash is my most favorite veggie of fall, you can eat them with the skin on and when roasted and browned they get almost caramelized. My favorite way to eat them is here, roasted in coconut oil until both sides are fully browned, then tossed with sea salt and rosemary powder (not dried rosemary)- it tastes like thanksgiving and I can eat a whole squash in one sitting!

Ingredients:

1 cup sliced grilled chicken (I use pre-grilled strips for ease)

Coconut oil

Roasted delicata squash

Powdered rosemary

Salt

Brussels sprouts, halved and trimmed

Gala apple, chopped

Gorgonzola cheese, crumbled

Chopped pecans

2 cups arugula or a large handful

Dressing: 2 roasted shallots, 4 tbsp EVOO, 1 tbsp maple syrup, salt and pepper to taste, 1 tbsp or more ume plum vinegar, 1 tsp dried thyme, water as needed

Drizzle blackberry balsamic vinaigrette on top

Directions:

1. Preheat oven to 400 and place coconut oil (about 2 tbsp each) on two trays while the oven warms.

2. When the oil is melted, toss the sprouts and shallots with salt and oil on one tray, and the squash with salt and rosemary powder and oil on the other. Coat well and roast until charred, flipping halfway.

3. For the dressing, combine all the ingredients and whiz until creamy. This will stay creamy in the fridge for days. Add the water or more oil if the consistency needs to change, and feel free to adjust the vinegar too.

3. When the roasted veggies are room temp, toss with chicken, apples, cheese, pecans, arugula and dressing. Mix well then drizzle balsamic on top and enjoy!

Fall Stuffed Delicata Squash, by Diane

Pretty much every fall flavor conceivable was in this dish! This was really easy to make and pretty tasty. It also looked really pretty. The original recipe called for quinoa, but I swapped it out for chicken apple sausage which went great with this dish. I kept out the goat cheese crumbles because of Whole30, but they would have gone very well with this dish!

Ingredients:

3 medium delicata squash

2 large shallots, peeled and left whole

EVOO

Salt and pepper

3 chicken apple sausage links, diced

1/2 yellow onion, diced

1 pack sliced shiitake mushrooms

5-6 cups kale

2 sprigs sage leaves, rough chopped 

1/2 cup chestnuts, roasted and diced (I subbed in walnuts bc my store didn’t have them yet)

8 basil leaves

1/2 cup champagne vinegar (I subbed acv)

1 tsp Dijon mustard

2 tsp honey (I subbed date syrup)

1/2 cup pomegranate seeds

Optional: chicken bone broth, crumbled goat cheese 

Directions:

1. Set oven to 350. Slice the squash horizontally and scoop out the seeds and innards (save some of the seeds). Brush the squash with evoo, salt and pepper, and roast on baking sheets dome side up for 25 min or until golden. 

2. In the same oven, place the whole peeled shallots and squash seeds on another baking tray. Coat with evoo, and roast until golden brown (15-20 min).

3. While the squash roasts, add evoo to a large skillet at medium high heat. Cook the sausage and onions until the onions are translucent. Add in mushrooms and sage.

4. Add kale to the pan and stir until it wilts. If needed, add some broth to the pan to deglaze. 

5. Combine basil, vinegar, mustard, honey, and 1/2 cup evoo in a blender with the cooled shallots until smooth and creamy. 

6. Assemble the squash boats by adding the sausage filling, then sprinkling chestnuts, pomegranate seeds, squash seeds, and goat cheese. Drizzle with the shallot dressing.