A quick last minute salad for you just in case you still need to run to the store. And…don’t make the mistake I did where I ate all the torn croutons and had to buy more bread.😊 Torn Crouton Panzanella Salad Torn savory bread, toasted with EVOO and kosher salt Mozzarella balls Tomato, chopped Cucumber, chopped Avocado, chopped Parsley, chopped Arugula Red onion, sliced thinly marinated in balsamic vinaigrette Balsamic Vinaigrette S&P
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All I’m bringing to my in-laws today is a green salad! This Fall Harvest salad has all of my favorite ingredients thrown together with a Cinnamon Pear Balsamic Vinaigrette. 1/2 C Grape Seed Oil or another flavorless oil 1/4 C Balsamic Vinegar 1-2 TB Maple Syrup 2-3 TB Juice from canned pears Dash of cinnamon S&P to taste I put this dressing over a plain pear for lunch today and I licked the plate clean!
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Keeping it light today (well at least until noon)! Avocado, sliced Grapefruit segments Cilantro, chopped Avocado oil Dash of Cumin Kosher Salt Squeeze of Lime juice
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The prettiest fall salad all year! INGREDIENTS: Brussels Sprouts, sliced thinly Pears, cut into small chunks Manchego cheese, grated Bacon pieces Pomegranate seeds Pecans, toasted Dressing Maple syrup Balsamic Vinegar EVOO Shallots S&P METHOD: Cut off top of apple and scoop out middle with a melon baller or knife. Meanwhile thinly slice Brussels sprouts and add pecans, bacon, pomegranate seeds, cheese, and pear chunks. Dress and fill apples with salad. Dress by @shopburu
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A delish and easy salad to make at home. Kale and Arugula Grilled pear slices Burrata Prosciutto Raw corn kernels Whole almonds Red Wine vinaigrette (Recipe on my website, it’s my favorite go-to dressing.). ETC. The raw corn kernels and whole almonds were my favorite part of this salad.
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This Apple, Brussels Sprout, and Goat cheese salad is almost too pretty to eat! Slice apple on mandolin or very finely. Cut off bottom of Brussels sprouts and tear off leaves. Layer Brussels sprouts and crumbled Blueberry Vanilla Goat Cheese goat cheese in between apple slices. Top with EVOO, balsamic glaze/balsamic vinegar, and S&P.
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This is the perfect hearty fall salad. Serve it as a side or with Rotisserie Chicken and dinner is done! INGREDIENTS: Wild rice blend Butternut squash, cubed Brussels Sprouts, thinly sliced Arugula Dried cherries Pecans, toasted Brown sugar Maple Vinaigrette 1 C EVOO 3 TB Apple Cider Vinegar 1/2 C Balsamic vinegar 1/4 C Maple syrup 1 TB Dijon mustard S&P METHOD: Cook rice according to package directions. Roast butternut squash (Costco has the best cubed) at 425 for 30-40 minutes until browned and tender. Sprinkle brown sugar and S&P on squash once out of the oven. Thinly slice Brussels sprouts (or use Trader Joes packaged ones) and spread on cookie sheet with a generous amount of EVOO and S&P. Roast at 425 for 10-15 minutes until browned and crispy. Combine all salad ingredients in a large bowl. Combine dressing ingredients and pour over salad and let sit 10 minutes before serving. This salad was just as good the next day!
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As if you needed one more reason to make my cornbread croutons! INGREDIENTS: *Cornbread croutons Tomatoes, chopped Avocado, chopped Grilled or Frozen Corn Black Beans, rinsed and drained Feta Cheese Cilantro Vinaigrette 1 part freshly squeezed lime juice 1 part EVOO or Grape Seed Oil Dash of chili powder and cumin Handful of cilantro, chopped S&P to taste METHOD: Combine all salad ingredients. Combine dressing and pour over salad 20 minutes before serving. *Recipe for cornbread croutons on kristinandrus.com
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Fall menu for dinner tonight. Our last batch of pears are perfection but I made them even better. Pear Blue cheese or Gorgonzola Dried cranberries or cherries Pecans, chopped Maple syrup Cut pear in half and scoop out large whole. (A teaspoon works great for this) Mix cheese, dried fruit, and nuts together and stuff pear. Bake or #traeger in a pan with some apple juice at the bottom. 375 for 20 minutes or until pear is soft, cheese is melted, and nuts are toasted. Drizzle with maple syrup.
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