Good morning! I hope that you had a great weekend. I had a fabulous one! The weather was beautiful, and the Fall color was stunning. I spent a lot of time reading, relaxing and doing a little cooking. What did you do?
I made Butternut Squash Soup, Butternut Squash Cake, Pumpkin Turtle Cheesecake(recipes to come) and a Fall Cobb Salad.
I thought I should feature something savory as I have received a few emails asking if we eat anything other than sweets at this house.
This salad had all of the flavors of Fall, roasted beets, butternut squash, cranberries, and pecans. I had a salad similar to this recently while out to lunch, and although I loved it there were a few things I didn’t like, slivered almonds, and chicken and bacon. Now there is nothing wrong with that combination but I thought pecans would be better, I rarely eat chicken and I was too lazy to make bacon because I hate how the smell permeates the whole house.
Fall Cobb Salad
1 small butternut squash roasted, cubed
1/2 cup dried cranberries
1/2 cup of blue cheese or Roquefort
2 hard boiled eggs
1 large beet roasted, cubed
1/2 cup of toasted pecan halves
6 cups of Romaine and Spring Mix lettuce, washed and dried
optional: cubed chicken, smoked apple wood bacon
Put the greens onto a large serving dish. Place the butternut squash on top in a row, then add in stripes down the side the cranberries, cheese, eggs, beets and nuts. Drizzle with your favorite vinaigrette.
Roasting beets: Wash beets, then cut the top and bottom off the beet, place on a sheet of tin foil and drizzle with olive oil. Wrap tin foil like a package and roast at 375 until soft. Remove from oven let cool until you can touch then remove skins. My beets were very large and took about 50 minutes. WARNING: Beets STAIN. Be very careful removing the beets from the tin foil and removing skin they will stain your hands, your counter top, your cutting board and any other thing the juice touches.
Roasting Squash:You can do this the easy way, cut squash in half, remove seeds, place on pan drizzle with Olive oil and bake until soft. Remove from oven cool and cut as if you were cutting a avocado in the skin. Or you can roast the way I did, peel squash, cut in half, remove seeds, cut into chunks place on pan, drizzle with oil, salt and pepper and bake at 400 for about 20 minutes.
Do you have any Fall recipes to share? I would love a few more salad recipes to add to my repertoire and of course a few bread recipes. Yeast is not my friend, so if you have something that is fool proof I would appreciate it.
If you are looking for a few recipe or decorating ideas for Thanksgiving I have pinned over 2000 on my Fall Pinterest page.
Have a great day!
Castles Crowns and Cottages says
I LOVE THESE SALADS! Good morning Elizabeth! Anita
Sandy at You May Be Wandering says
The salad looks amazing! Can I just come move in with you and let you cook for me??
Have a fabulous week, Elizabeth!!! xoxo
William Kendall says
Now I'm famished!
helen tilston says
You salad looks delicious. I love beets too.
I bake soda bread -here is a link
Enjoy your week Elizabeth
helen tilston says
This Ballymaloe receipt for Irish Soda bread does not contain yeast and is very easy
So gorgeous!!! My mouth is watering!