Tag Archives: Vegetabes

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 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

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

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!

Delicata Sun Dried Tomato Galette

This rustic Galette is sure to please! It is a meatless main course, and is nice paired with a salad on the side. Delicata Squash are smaller than other winter squash and are tender with orange flesh. Four ounces of Delicata Squash has 3 grams of fiber and 2 grams of protein, in addition to vitamins A and C. I used two medium Delicata in the Galette. You can also substitute butternut squash for the Delicata if you can’t find it. I love the ease of making the rustic crust (no perfectionism here!) and it is fun to hear the oooo’s and aaaaa’s when you pull it from the oven! The sun dried tomatoes add delicious concentrated flavor, and the scallions and black olives add a finishing gourmet touch!

Delicata Sun Dried Tomato Galette

Directions: Preheat your oven 375º degrees.

Ingredients for the Crust:

2 1/4 Cups Superfine Almond Flour

2 Tablespoons Extra Virgin Olive Oil

1 Egg

1/2 Teaspoon Himalayan Pink or Sea Salt

1/4 Teaspoon Black Pepper

Mix the crust ingredients in a large bowl until it holds together. Place the crust ball onto a parchment lined baking sheet and pat out with your fingers into approximately a twelve inch round, like you would a pizza dough.

Ingredients for the Filling:

4 Cups of Peeled and Cubed Delicata Squash

3 Sun Dried Tomatoes, Soaked in Hot Water for 1 hour to soften

1/2 Cup of Pitted Black Olives

1 Tablespoon plus 2 Teaspoons Extra Virgin Olive Oil

3 Green Scallions, sliced, green parts only

1 Teaspoon Italian Seasoning

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

1 Teaspoon Black Pepper

Delicata Sun Dried Tomato Galette

For the filling, place your peeled and cubed squash onto a parchment lined, rimmed baking pan and toss with 1 Tablespoon of Olive Oil, the Italian Seasoning, Salt and Pepper. Roast in the oven in a single layer for 20 minutes, stirring once. Remove from the oven and cool slightly. Drain the soaking water off your sun dried tomatoes and finely chop. Mound your squash into the center of the patted out galette crust and spread to within an inch and a half of the edges of the crust. Sprinkle with the sun dried tomatoes and olives. Gently fold the crust edges up and around the filling pressing a bit to keep it in place, a spatula can help here. Drizzle the filling with two teaspoons of olive oil. Bake for 20 – 25 minutes in the oven. Remove and sprinkle with green scallions. Serve and enjoy!