Tag Archives: Side Dish

Orange Apple Pecan Cookout Salad

I am so excited that cookout season is here finally!  Cold salads to serve alongside something on the grill lets me relax outside with a glass of something to sip beforehand, because the sides are prepared and marinating in the refrigerator.

Orange Pecan Cookout Salad

Orange Apple Pecan Cookout Salad

 

Leafy green salads are great, but heartier salads to heap on your plate are filling and fun as well. I have a new recipe for you that is packed with vegetables and fruit with a sprinkling of crunchy pecans. You can make it up to two days in advance. It just gets better with time. One of the things I love about this salad is all the colors and the fresh tastes.

This is a robust side with healthy, grain free, nutrient rich carbohydrates. Here is what you will need!

Orange Apple Pecan Cookout Salad

Preheat the oven to 375º degrees. Line a rimmed baking sheet with parchment paper, and prepare the Squash.

Butternut Squash Prepped for Roasting

Butternut Squash Prepped for Roasting

 

Place the squash cubes from below on the cookie sheet and toss with 2 Tablespoons of Olive Oil, 1 Teaspoon of Sea Salt and 1/4 Teaspoon of Black Pepper. Roast for 20 minutes until tender but still holding together. Try a piece to make sure it is how you like it. Then,

Ingredients for Salad:

1 Medium Butternut Squash, Peeled, Seeded and Cubed into 1 1/2 inch cubes

(Roast the Squash Above and Cool Slightly before making the Salad, Measure out 4 Cups of Squash and save any extra for another time.)

1 Can of Mandarin Oranges (I used Native Forest Brand in it’s own juice)

1 Apple, seeded and diced (I like Fuji, but you choose)

1/4 Cup Fruit Sweetened, Dried Cranberries

1/4 Cup Raw Pecans, Coarsely Chopped

2 Scallions, sliced

Ingredients for Dressing:

1/4 Cup Olive Oil

2 Tablespoons Fresh Squeezed Orange Juice

2 Tablespoons of Cider Vinegar

1 Tablespoon of Honey

1 Teaspoon of Sea Salt

1/2 Teaspoon of Black Pepper

Directions: Whisk together your dressing and set aside. In a large bowl, add the prepared salad ingredients including the roasted squash cubes that have mostly cooled. Pour the dressing over the ingredients, and gently toss. Taste, and season with more salt and pepper if needed. Place in the refrigerator two hours before serving to let the flavors meld.

Ready to Toss

Ready to Toss

 

This salad keeps well in the refrigerator. It is a delicious, filling, colorful salad that is packed with all those wonderful fruits and veggies to make us glow with health!

 

Eat Your Nutrients!

Eat Your Nutrients!

 

 

Celeriac Sun Dried Tomato and Basil Side Dish

I simply can’t get enough of this side dish! It is my new favorite potato replacement, but really in is unfair to Celeriac to call it a substitute for potato, like it is second best. Celeriac is an under appreciated root vegetable. Maybe because in it’s unpeeled state, it is unattractive (sorry celeriac).

Celeriac, Sun Dried Tomato and Basil Side Dish

Celeriac, Sun Dried Tomato and Basil Side Dish

 

However, the inside of the celeriac is a beautiful creamy white, and it loves to soak up flavor! In addition, it offers those who partake of it a nice dose of Vitamins C, K, B6, Phosphorous, Potassium, Magnesium, Manganese and Fiber.

You can make this side in under 30 minutes on the stove top. Let’s go!

Celeriac Sun Dried Tomato and Basil Side Dish

Ingredients:

2 Medium Celeriac Root (peeled and cubed into about 1 inch dice)

1/2 Cup Chicken Broth

2 Tablespoons of Olive Oil

2 Tablespoons of Oil Packed Sun Dried Tomatoes (finely minced)

2 Tablespoons of Fresh Basil, sliced

1/2 Teaspoon of Sea Salt

Directions: With a large heavy fry pan on the stove top, add your olive oil and warm over medium high heat. Add the cubed celeriac, and sprinkle with salt. Cook the cubes until just starting to brown, which will take approximately 2 minutes, turning once or twice. Add the broth and minced sun dried tomatoes. Cover the pan, and reduce the heat to a simmer. Simmer covered for 20 minutes, until the celeriac is fork tender, but not falling apart. Remove lid and cook until the liquid is mostly evaporated, and there is just enough left to make a nice sauce. Sprinkle the celeriac with sliced fresh basil. Toss to incorporate the basil and serve!

Celeriac, Sun Dried Tomato and Basil

 

Eat Your Nutrients!

Eat Your Nutrients!

%d bloggers like this: