Autumn Veggie Salad & Bowl

Kale Brussels Sprout Salad with Dijon Vinaigrette

Veggie and Brown Rice Salad Bowl

I can't help but jump on the fall band wagon with these two autumn veggie dishes.  The colors of the vegetables are exactly what I see outside: white frost on the ground, orange pumpkins on porches, and purple chrysanthemums in pots.  The flavors are heartier than lighter summer salad stuff and with chilly mornings and nights, they are what I'm craving right now. 

Gather together:

Red cabbage: sliced and "strands" separated or chopped

Lucinato kale: "rib" cut out and leaves chopped

Broccoli: cut into florets, drizzle w/ 1 tablespoon olive oil and roast 20 minutes at 350  degrees 

Cauliflower: cut into florets, drizzle w/ 1 tablespoon olive oil and roast 20 minutes at 350 

Brussels sprouts: cut stem off, halve if big, drizzle w/ 1 tablespoon olive oil, roast 30 min at 350

Beets: peel, quarter, drizzle with 1 tablespoon olive oil, roast 60 minutes at 350

Butternut squash: halve, scoop out seeds, drizzle w/ 1 tablespoon olive oil, roast 50 min at 350

Optional brown rice for bowls: cook according to package directions

Dressing Option One: Dijon Vinaigrette

Whisk together for Dijon Vinaigrette

1/2 cup olive oil

1/4 cup champagne, rice, or white vinegar

1 heaping teaspoon country Dijon mustard

1 garlic clove, put through a press

1/4 teaspoon salt

1/4 teaspoon pepper

Dressing Option Two:  Lemon Tahini Dressing

Whisk together for Starbuck's Lemon Tahini Dressing

1/2 cup olive oil

1/4 cup lemon juice

2 tablespoons tahini

2 tablespoons light soy sauce or tamari

2 tablespoons fresh flat leave parsley, finely chopped

1 tablespoon sesame oil

1 tablespoon honey or blue agave syrup

1 clove garlic, put through a press

1 pinch of salt

Kale and Brussels Sprout Salad with Dijon Vinaigrette

To make enough for four servings use two bunches of kale, one medium butternut squash, 1 pound Brussels sprouts and 1/2 head of cabbage. Cut the Brussels sprouts in half if they are big. Chop the kale by first folding each leaf in half and running a sharp knife down the edge of each "rib" to remove it, then continue cutting up kale. Roast the vegetables at 350 degrees until tender: 30 minutes for the Brussels sprouts and 20 minutes for the cauliflower, but about 50 for the butternut squash. They should be able to be pierced by a fork and a bit brown on the edges. Remove the skin from the squash and cut into bite sized square pieces. Combine chopped kale with roasted Brussels sprouts, cauliflower, and butternut squash. Drizzle with the Dijon vinaigrette and serve.

Veggie & Brown Rice Salad Bowl

To make enough for four bowls use 1 bunch of kale, 1 medium butternut squash, 4 medium beets, 1 head of broccoli, 2 cups sliced red cabbage, and 2 cups cooked brown rice. Chop the kale by first folding each leaf in half and running a sharp knife down the edge of each "rib" to remove it, then continue cutting up the kale. Roast the vegetables at 350 degrees until tender: 20 minutes for the broccoli, 30 minutes for the squash, and 50 minutes for the beets. They should be able to be pierced with a fork when done.  Remove the skin from the squash and cut into bite sized square pieces. Slice the beets. Put 1/2 cup of rice in each bowl. Divide the kale, squash, beets, broccoli, and cabbage among each bowl.  Drizzle with the Lemon Tahini dressing.

West Coast & Midwest: Autumn "Salads"

     While I was in California with Jenn, we ate at a few trendy little restaurants that were packed with people.  The outside seating seemed to be as large as the inside and in a couple of them, was bordered on the outside by a surrounding hedge.  It reminded me of a scene from the 1995 version of the movie Freaky Friday where Shelly Long roller blades into a swanky place just as the hostess answers the phone by saying, "The Restaurant - How did you get this number?!"  One very fun place was True Food Kitchen, part of a chain on the West Coast.  Started by a doctor, it uses ingredients that promote an "anti-inflammatory diet".  The Autumn Salad I had didn't have any lettuce in it, but it sure had a kick due to the horseradish vinaigrette that dressed it. 

      On the way home after Roy picked me up at the airport, we stopped at a popular restaurant named Napolese.  Needless to say it didn't have any November outdoor seating, but it had a great Roasted Beet Salad.  This Midwest fall "salad" didn't have any lettuce either, and instead of a West Coast spicy punch, it had a satisfying richness.

     In this post, I attempted to copy these two dishes. Regardless of which area they came from, both fit into the fall season and are great sides or even a vegetarian main dishes.  

True Food Kitchen's Autumn Salad

Ingredients for 6 servings

 

1 medium butternut squash

1 head cauliflower

1 pound brussels sprouts

5 carrots

1/2 pomegranate

 

1 (15 oz.) can white kidney beans

 

olive oil to drizzle, salt & pepper to season

 

1/4 cup olive oil

1/4 cup champagne vinegar

1/4 cup prepared horseradish

Directions

     Preheat the oven to 400 degrees.  Line two baking sheets with foil.  Cut the cap off of the squash, cut it lengthwise down the middle, and scoop out the seeds. Lay both pieces of the squash on one side of a baking sheet.  Peel the carrots, cut off the tops, cut them in half and place them on the other side of the squash on the baking sheet.  Wash the cauliflower, cut into flowerets, and put them on one side on the second baking sheet.  Wash the brussels sprouts, cut off the tough woody part of the base, and if they are large, cut them in half down the middle.  Place them next to the cauliflower on the second baking sheet.  Drizzle the vegetables on both baking sheets with a bit of olive oil.  Toss them around to make sure they are evenly coated and season with salt & pepper.  Cover the cauliflower and brussels sprouts with a sheet of foil, and then put both baking sheets in the oven for at least 50 minutes or until the vegetables pierce easily with a fork and are slightly browned.

     Meanwhile, scoop the pomegranate seeds out and set aside.  Whisk together the oil, vinegar, and horseradish and set aside.  Rinse, drain, and put the beans in a microwave safe bowl.

     When the vegetables are done, take them out of the oven.  Warm up the beans for about a minute in the microware while you are cutting up the carrots into bite sized pieces.  Cut the squash into "squares", removing the peel as you do so. Then, place the beans, carrots, squash, pomegranate seeds, brussels sprouts, and cauliflower in a large bowl.  Pour the dressing over the top and gently toss.  A word to the wise:  it is the horseradish vinaigrette that makes this dish sing, so if the amount of dressing doesn't seem like enough - make a bit more!

 

Napolese's Beet Salad

Ingredient for 6 servings

1 medium butternut squash

5 carrots

3 large fresh beets

1/3 cup golden raisins

olive oil to drizzle, salt & pepper to season

 

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

 

4 oz. goat cheese, crumbled

1/3 cup chopped hazelnuts

Directions

      Preheat the oven to 400 degrees.  Line a baking sheet with foil.  Peel the carrots, cut off the tops, slice them in half, and place them on one side of the baking sheet.  Cut the cap off of the squash, cut it down the middle, scoop out the seeds, and put the halves next to the carrots.  Cut the leaves off of the beets, wash them well, and trim the bottoms.  Place the beets on a separate sheet of foil.  Drizzle a bit of olive oil over the carrots, squash, and beets.  Season with salt and pepper.  Wrap the beets up in the foil sheet.  Place the baking sheet and the beet foil packet into the oven and bake carrots and squash for at least 50 minutes or until the vegetables pierce easily with a fork.  The beets will need to bake about an additional 15 minutes.

      While the vegetables are baking, whisk together the oil, vinegar, and honey to make the dressing.

     When the vegetables are done, remove them from the oven.  Cut the carrots up into bite sized pieces.  Slice the squash into "squares", removing the skin as you do so.  Cut the skin away from the beets and cube.  Place the carrots, squash,  beets, and raisins in a bowl.  Pour the dressing in, and gently toss.

     Place the vegetable mixture onto a serving platter and sprinkle the goat cheese & hazelnuts over the top.  This is delicious either served warm or at room temperature.

Easy Autumn Meal

     My favorite go-to meal for autumn entertaining evolved out of a sweet potato salad. The salad was developed as a way to ease our cousins' distress - their dad was (and is!) addicted to sweet potatoes and made them several times a week, but always with mini-mashmallows.  I tried to invent some tasty but easy alternatives he could try.  The resulting sweet potato salad and four other recipes became one of the most visited Yates Yummies posts. Since then, I started serving the salad on a bed of baby spinach and then topping it off with sliced grilled chicken. So far this month I've served it at three different gatherings - it's that quick and easy to make. Before grilling chicken or pork is rubbed with a fall-festive blend of sage, garlic, and other spices; it's aroma is heavenly! I also like to skewer pears, apples, and cheese on cake pop sticks tied the end with raffia. Then I chop up the extra fruit and put it in the apple cider served in canning jars.  Hot Caramel Pears (or Apples) Delicious over ice cream is a great dessert to finish this meal off - you'll find it under September.

The Menu:

     Sage Thyme Grilled Chicken

     Sweet Potato Salad on Baby Spinach

     Skewered Fall Fruit and Cheese

     Apple Cider

Sage Thyme Grilled Chicken

Ingredients:

4 to 6 chicken breasts

2 cloves garlic, minced or put through a press

1 sprig fresh sage

1 teaspoon dried thyme

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon lemon pepper

1/4 teaspoon black pepper

Directions:

Cut the sage leaves off their stem and chop them up.  Blend them with the rest of the ingredients to make a paste.  Rub the mixture on the front and the back of the breasts.

Grill them over medium low for about 7 minutes a side.  Or, bake them at 350 degrees for about 50 minutes.  Let them rest about 5 minutes before you slice them to put on the salad.

Skewered slices of fall fruit and cheese make a great accent to this autumn entree salad. 

Autumn Sweet Potato Rice Salad

Ingredients:

2 large sweet potatoes

1 cup uncooked wild rice

2 Granny Smith apples

2 stalks celery, diced

1/4 cup minced red onion

1/2 cup olive oil

1/4 cup apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

Directions:

Peel and cut sweet potatoes into 1/4 inch cubes. Cook them in salted water until tender, but not overdone. Cook rice according to package directions. Put sweet potato cubes, rice, apple, celery, and onion in bow.  Whisk vinegar, oil, salt, pepper, and garlic powder together. Pour vinegar and oil mixture over ingredients in the bowl and gently toss.

Cider with the extra cut up fruit is just a bit more fun served in Ball glass canning jars!