Guest Post by Earthy Feast: Super Simple Autumn Magic Salad
Renee here! It's been a minute since I've posted as I've spent the last two weeks on my honeymoon after a crazy and magical wedding week. If you can imagine a hot air balloon being filled up with love and then floating over mountains and oceans and valleys and rivers shedding bits of sparkling light over everything you can sort of imagine how my heart feels in my chest right now. Anyhoo, Grace from Earthy Feast has been kind enough to create a little post for the blog while I'm traveling. She's seriously AMAZING and I love her -- both as a human and a blogger. Enjoy this great post! And check out her blog here.
Hello my lovely frolicking foodies! I’m Grace from Earthy Feast, just popping in to bring you a super simple seasonal salad (say that five times fast). This salad was inspired by a recent roadside stand haul. I stuffed my bags with the best of the season, squash, sweet potatoes and the juiciest apples. After yesterday's candy fest at the office - complete with a costume and cubicle decorating contest, I need a salad like this to ground me, talk me down off that sugar high ledge. So today I’m celebrating the earthy sweets of the season while Renee is off celebrating being married to her sweet love. I can’t wait to hear all about her wonderful time and see lots of beautiful pictures! Cheers to the lovely couple!
Super Simple Autumn Magic Salad
For the Salad
- 2 sweet potatoes
- 1 small butternut squash
- 1 large apple
- 1 shallot
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
- ⅓ cup toasted pecans
- 1 big handful dried persimmons or apricots
- a mix of sturdy baby greens like kale, spinach or chard
For the Mustard Seed Dressing
- ¼ cup white balsamic vinegar
- ¼ cup olive oil
- 1 generous squeeze/ spoonful of your favorite mustard
- 1 tablespoon mustard seeds
- ¼ teaspoon salt
- fresh ground pepper
- Chop up the potatoes, squash, apple and shallot.
- Toss with a bit of olive oil and some salt and pepper to coat.
- I gave the potatoes, squash and shallot a head start in the oven at 375F for 15 minutes then tossed in the apple for an additional 5.
- While the veggies are roasting chop the pecans and persimmons and make the dressing.
- For the dressing combine all the ingredients into a jar with a lid and shake it up!
- Top the greens with the warm roasted veggies, nuts, fruit and dressing.