Happy October! Though I’m still sweating through my sweaters and boots whilst pretending it’s a cool and crisp New England Autumn, it’s actually starting to feel a bit more like fall around the Bay Area this week. Pumpkins have made their way outside markets, fun-sized candy is starting to be present and staring me down at every group function I attend, Halloween costume ideas are beginning to swirl through my brain and Trader Joe’s officially has an entire aisle dedicated to pumpkin flavored everything. YES.
Now when you think about a fall meal, you may not think salad. But the advantage to a warm California Autumn is that there are still plenty of days that it feels far too hot to slurp sweet potato bisque just yet. A loaded salad is always my go-to healthy meal, but I can burn out on my summer recipes by August. However, I recently came up with this combo and I have to say – it’s good. Really good. It has a bit of a hodge podge ingredient list, but I think you’ll find that you can add or omit according to your taste buds.
{What You Need}
– Leafy Greens
– Brown Rice
– Chicken Apple Sausage (These gluten-free ones from Aidells are yummy, y’all)
– Butternut Squash (cubed)
– Bell Peppers
– Sliced Almonds
– Dried Cranberries
– Goat Cheese
– Pumpkin Pie Spice
– Cinnamon
– Olive Oil
– Balsamic Vinegar (I used a pomegranate-infused option)
– Dash of Oregano
– Salt & Pepper to taste
{What to Do}
First start with the butternut squash. Follow my easy peasy recipe here. While that’s baking, cook your rice. Then chop the bell peppers and sauté with some olive oil, salt, pepper and any other spices you may desire. Add in the chicken apple sausage and cook according to the packaging. For the dressing, I simply mixed olive oil and my pomegranate balsamic. To me, salad dressing ratios are a personal preference, so I do about 3/4 oil and 1/4 balsamic. Add in a dash of oregano, salt & pepper and whisk together. To arrange the salad, use the rice as your base and then layer the leafy greens, squash, sausage and bell peppers. Top with almonds, cranberries and goat cheese. When serving, dress the salads individually.
Simple as that. This one was boyfriend approved, so you know it can really fill you up! And like I said, you can give and take on that ingredient list. Either way, I think it’s a nice transitional dinner option for this time of year and helps to balance out those darn mini Snickers and Pumpkin Spice Lattes.
Enjoy!
xo,
ab
