Holiday (or anytime!) Harvest Salad

Photo and recipe courtesy of Emma Kula.

This hearty + flavourful salad combines caramelized roasted squash, crisp apples and crunchy, salty pecans – a guaranteed crowd-pleaser for the family! Everyone will love this nutritious + delicious side dish paired with dinner.

Ingredients:

Salad:
4 c. mixed greens of choice (arugula + spinach are lovely)
1 small delicata squash, sliced into ½ inch rings
1 small acorn squash, chopped into cubes
2 large honeycrisp apples, chopped into cubes
½ c. pecans
2 tbsp olive oil
½ tsp sea salt
½ tsp garlic powder


Dressing:
⅓ c. olive oil
2 tbsp apple cider vinegar
¼ c. fresh apple cider
1 tbsp maple syrup or honey
1 tbsp dijon mustard
1 clove garlic, finely minced
¼ tsp salt
Fresh pepper

Directions:

Preheat your oven to 400 degrees. Coat all of your squash pieces in the olive oil, salt and garlic and place on a baking tray. Bake for 30 minutes, flipping halfway through, until the squash pieces are lightly browned and cooked through. Set aside.

Make your dressing by whisking together all ingredients in a jar. Taste and adjust seasoning as necessary.

Toast your pecans either in a dry pan on the stovetop over medium heat until browned and fragrant, or on a tray in a 350 degree oven for 10 minutes. Season with a bit of sea salt and set aside.

To assemble the salad, place your greens in a large serving bowl. Add in your cooked squash and chopped apples. Drizzle with the dressing and sprinkle with toasted pecans before serving.

Veggie Quiche with Sweet Potato Crust

Photo and recipe courtesy of Emma Kula.

No fussy pie dough here! This quiche crust is simply made with thin rounds of sweet potato, and it’s packed with delicious summer veggies. The perfect dish to make any brunch date!

Ingredients

1 large sweet potato, sliced into thin rounds
4 large eggs
2 egg whites
¼ tsp. salt
¼ tsp. garlic
Fresh black pepper
¼ c. milk of choice
1 yellow pepper, diced
1 zucchini, sliced into thin rounds
A few handfuls greens of choice (spinach, kale, etc.)
Soft cheese for topping (optional)

 

Lay your sweet potato rounds in a pie dish and coat with oil. Bake at 375 degrees for 15 mins.

While it’s cooking, sautee your vegetables in some olive oil until browned and soft. Season with salt and pepper.

In a large bowl, whisk your eggs, milk, salt, pepper and garlic powder until fully combined.

Once you’ve removed your potato crust from the oven, place the sauteed veggies on top of the crust, then pour the egg mixture over. Sprinkle with cheese if desired.

Bake for another 30-40 minutes or until it is puffy and slightly brown. Slice into 8 pieces and enjoy!