Fall Harvest Pasta Salad

Fall Harvest Pasta Salad

adapted from Bonappeteach

This salad is a vibrant, multi-textured dish that celebrates the best of autumn. It features al dente pasta tossed with earthy roasted sweet potatoes and caramelized Brussels sprouts. Crisp apples, toasted pecans, and nutty pepitas provide a satisfying crunch in every bite. Tart dried cranberries add bursts of sweetness that contrast with the savory roasted vegetables. The maple vinaigrette ties the ingredients together with a warm, tangy finish.

Makes 4 servings

4 oz short cut pasta, (such as rotini, fusilli, cavatappi, or penne), cooked according to package directions and cooled.
2/3 cup sweet potato diced into 1/2 inch pieces
2/3 cup shredded Brussels sprouts
1 tsp olive oil, divided
2/3 Granny Smith apple, cubed
1/3 cup roughly chopped pecans
2 Tbsp. + 2 tsp. dried cranberries
2 Tbsp. + 2 tsp. pepitas

1/4 cup olive oil
2 Tbsp. + 2 tsp. maple syrup
2 Tbsp. apple cider vinegar
1 Tbsp Dijon mustard
1/2 tsp. dried thyme dried
1/4 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

1. Preheat the oven to 425F.
2. Toss the sweet potato cubes with 1/2 tsp of olive oil and season lightly with salt and pepper; Transfer to a baking sheet.
3. Roast sweet potatoes for 7 min to start.
4. Toss the shredded sprouts in the remaining 1/2 tsp of olive oil and season lightly with salt and pepper. Add the shredded sprouts to the partially cooked sweet potato and cook both for an additional 5 minutes; The brussels sprouts should be light charred and cooked.
5. Set the potatoes and Brussel sprouts aside to cool.
6. In a large bowl combine the pasta, cooled sweet potato and brussels sprouts, apple, cranberries, pecans, and pepita seeds; Toss to combine.thymesalt
7. In a separate small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, mustard, thyme, salt and pepper.
8. Once the dressing is well mixed, pour HALF over the salad and toss to combine; Reserve the remaining dressing.
9. Serve immediately or chill in the fridge, tossing again before serving. If serving later check the need for additional dressing before serving.

Enjoy!

Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

adapted from elisemuseles.com

This salad can be served warm or at room temperature. The balsamic maple vinaigrette provides just a little sweetness to the caramelized root veggies.

Makes 2 servings

2 cups of a mixture of root vegetables, cubed, cut into rounds, or sliced into sticks. (Carrots, parsnips, beets, sweet potatoes, parsnips)
1 Tbsp. olive oil
Sea salt to taste
3 cups mixed greens
Dried cranberries and pecans for topping, if desired

2 Tbsp. olive oil
2 Tbsp, white balsamic vinegar
1 1/2 tsp. water
1 1/2 tsp. sugar free maple syrup
1 tsp, Dijon mustard
1 1/2 tsp. fresh herbs, chopped, such as thyme and/or parsley
Sea salt & pepper to taste

1. Preheat the oven to 400 degrees.
2. In a large bowl, add the prepared veggies and mix in the olive oil, sea salt, and chopped parsley.
3. Transfer the vegetables to a baking sheet in a single layer and roast in the oven for 35-40 minutes or until golden brown around edges and crispy, turning the vegetables over once halfway through cooking. Remove the trays from the oven and cool slightly.
4. Meanwhile, make the dressing by whisking together olive oil, vinegar, water, maple syrup, mustard and herbs until well-combined.
5. Place the vegetables in a bowl on a bed of greens; Add some dried cranberries and/or pecans, if using, to the top and drizzle with the dressing.
6. Serve the salad warm or at room temperature.

Enjoy!

Modern Waldorf Salad

Modern Waldorf Salad

adapted from Crowded Kitchen

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 13, 1896. The original recipe was just apples, celery, and mayonnaise. Over the years nuts, chicken, turkey and dried fruit have been added.1

Best apples to use are sweet and tart such as Granny Smith of Honeycrisp.

For the dressing I used a Dill Vinaigrette but you can use what ever is your favorite.

Makes 2 servings                                                                 3 WW pts / serving

1/3 large head of romaine lettuce, chopped
1/3 cup seedless red grapes, halved
1/3 cup sliced cucumber
1/3 large apple, diced
2 Tbsp. dried cranberries
Walnut pumpkin seed brittle (recipe below)

Walnut Pumpkin Seed Brittle                                                 2 WW pts / Tbsp.    1/2 cup raw, unsalted walnut pieces

1/4 cup pepitas
2 Tbsp. maple syrup
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Your favorite low fat salad dressing with 1 WW pt / Tbsp.

Instructions

1. Preheat oven to 275˚F.
2. Add walnuts and pumpkin seeds to a mixing bowl. 
3. In a separate bowl, stir together maple syrup, olive oil, salt and pepper. 
4. Pour the maple syrup mixture over nuts and toss well to coat. 
5. Spread out on a small parchment lined baking sheet. 
6. Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through baking. Remove from the oven and let cool completely. 
7. While the brittle is cooling, whisk together dressing ingredients; Set aside.
8. Divide the lettuce, grapes, cucumbers, apple and cranberries between 2 bowls.
9. Toss the salad ingredients with 1 Tbsp. salad dressing. 
10. Crumble the brittle and sprinkle 1 Tbsp. on top of the salad.

Enjoy!

Notes:

1. https://en.wikipedia.org/wiki/Waldorf_salad

Sauteed Kale, Spinach, Mushrooms and Cranberries

Sauteed Kale, Spinach, Mushrooms and Cranberries

adapted from Weeknights with Giada© by Giada De Laurentiis

The spinach was added due to the fact that I didn't have enough kale to serve 2 people. The cranberries as a pleasant sweetness. This can be served as a side dish with your favorite meat, poultry or seafood or served over pasta.

Make 2 servings                                                                 1 WW point / serving

Cooking spray

1 small shallot, thinly sliced

1/2 medium leek, thinly sliced, white and pale green only, thinly sliced and washed

1 cup thinly sliced cremini mushrooms (or any mushrooms you have on hand

1/2 tsp. Kosher salt 

1/4 tsp freshly ground black pepper

4 oz. kale, stemmed and coarsely chopped

2 oz. baby spinach

2 Tbsp. homemade chicken stock or canned broth

2 Tbsp. dried cranberries

1. In a skillet coated with cooking spray add the shallots, leeks, mushrooms, salt and pepper; Cook until the vegetables are soft, about 8 minutes.
2. Add the kale; Cook until wilted, about 5 minutes
3. Add the spinach, stock and cranberries; Bring to a boil.
4. Scrape up any browned bits on the bottom of the pan.
5. Adjust seasoning with salt and pepper as needed before serving.

Enjoy!

Cran-turkey Meatballs

Cran-turkey Meatballs

adapted from Hungry Girl to the Max ©

The dried cranberries add a nice pop of sweetness to the meatballs. Be careful when turning the meatballs; due to the lack of binder they are rather fragile.

Served with Roasted Cauliflower Mashed Potatoes & Fat Free Gravy

Makes 4 servings

1 lb. ground turkey breast
1/2 cup chili sauce, use your favorite
1/3 cup dried cranberries
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
Cooking spray

1. Preheat the oven to 350F.
2. Place a baking rack on a baking sheet and coat with cooking spray.
3. In a bowl combine the turkey, chili sauce, cranberries, salt and pepper; mix thoroughly.
4. Divide the turkey mixture into 20 meat balls and place on the baking sheet.
5. Bake for 10 minutes. Gently flip the meatballs and cook for an additional 5 minutes.
6. Serve with your favorite Thanksgiving sides.

Enjoy!

Cinnamon Cranberry Snack Mix

We have been into the snack mixes lately. I still prefer the savory ones but this one is pretty good too.

Cinnamon Cranberry Snack Mix
adapted from http://www.bettycrocker.com
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups rice cereal squares
1 cup mini pretzels
1/2 cup roasted almonds
1/2 cup dried cranberries

Preheat the oven to 325F.

Mix sugar and cinnamon in a small bowl.

In large bowl, combine the cereal, pretzels and nuts. Pour the melted butter on top and sprinkle with the cinnamon sugar. Stir well to coat.

Spread evenly on a rimmed baking sheet and bake in the preheated oven until beginning to toast, about 15 minutes. Stir once or twice during the cooking process. Remove from the oven and stir in the dried cranberries. Allow to cool then store in airtight container.