Autumn Cheese Board with Bourbon Crackling Caramel.

Oh how I live for a fall cheese board! And this one is better than the rest because of… bourbon crackling caramel. WOW. Yes, say it with me! Oh man guys. When we shot this cheeseboard… it was just SO good. So incredibly good. Let’s just say that 2020 is NOT the year of the […]

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Oh how I live for a fall cheese board!

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

And this one is better than the rest because of… bourbon crackling caramel. WOW.

Yes, say it with me!

pouring bourbon crackling caramel on cheese

Oh man guys. When we shot this cheeseboard… it was just SO good.

So incredibly good.

Let’s just say that 2020 is NOT the year of the cheeseboard. Obviously. At least, not a giant mind-blowing cheeseboard. 

It has been nearly a year since I made a big entertaining cheeseboard because it’s been nearly a year since I entertained with a huge group of guests! I guess I could have made a smaller one for us, and I probably should have, but I just… didn’t.

And I couldn’t believe how much I’ve missed them. I mean, I could not stay away from this board. It was sooooo delicious. 

The combo between the salty and the sweet? Couldn’t handle it. 

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now, before you freak over caramel and cheese, let me tell you! It’s not really any different from a wheel of brie topped with some sort of sweet jam. Or if you’ve ever made a sweet topping for brie, like a brown sugar kahlua version or something, then you’ll get it. 

The caramel on top of the salty, creamy cheese is the best combination. Then add a crunchy cracker? Sold.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

And because of the caramel, I don’t include my usual honeycomb (another staple I love on boards) or fig jam. Or any sort of sweet spread. The cracking caramel is enough!

To make it, you let sugar, water and bourbon bubble on the stovetop for 5ish minutes. I like to let it cool slightly – for just one minute or so – and then you pour it over your cheese. It slightly hardens and creates almost a crust of sorts over top of the cheese. But it’s still easy enough to slice into and twirl on your cracker.

OH MY GOSH.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

I am 99% certain I will never make a cheeseboard without this again. It is a game changer. It elevates the whole board, and I don’t even like to use that term. Especially when it comes to cheese boards because let’s be real, unless you’re eating a Lunchable, a cheeseboard is already elevated. 

But it does just that. 

For the actual board, I like to use two creamier cheeses, like a brie and a creamy goat. I also absolutely love this caramelized cheese – it’s incredible and so warming for fall. However! The wonderful part of this board (or really, any board) is that you can use whatever cheese you like. If you’d rather use a hard cheese (hello drunken goat!), that works too. As long as you love the cheese and enjoy a savory + sweet combo, it will work.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now for the next fun part: smoky honey roasted pepitas. Yessssss. I love them.

These pepitas come from my honeycrisp harvest salad which is one of my favorites this (and every) time of year. Roast the pepitas then let them cool and break them into clusters. You can throw them on top of the cheese or simply scatter them on the board. 

With the pepita clusters, I also skip the nuts. I almost always do a marcona almond on my cheese boards but these are divine.

Also! I made the sweet and spicy walnuts from the salad too (in the salad I use pecans, but was out, so walnuts it was!) and they added so much crunch and flavor. I don’t think you have to make both sets of nuts for a cheese board, but it sure is fun because they are GOOD. 

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now I hope I’ve convinced you that this should be dinner tonight.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Fall Cheese Board with Bourbon Crackling Caramel

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Autumn Cheese Board with Bourbon Crackling Caramel

This fall cheeseboard is extra special, with creamy cheese drizzled in bourbon cracking caramel and topped with smoky honey roasted pepitas.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 to 10 people
Author How Sweet Eats

Ingredients

  • 1 wheel brie cheese
  • 1 wheel goat cheese
  • 1 block ski queen gjetost cheese, (this is a caramel cheese)
  • salami slices
  • baguettes and crackers
  • apple wedges
  • grapes
  • figs

smoky honey roasted pepitas

  • 1/2 cup pepitas
  • 1/2 tablespoons coconut oil
  • 2 to 3 tablespoons honey
  • 1/4 teaspoon smoked paprika
  • pinch of salt

bourbon crackling caramel

  • ½ cup brown sugar
  • 2 tablespoons bourbon
  • 2 tablespoons water

Instructions

  • Note: you can prepare the pepitas ahead of time. I suggest assembling the board fully and then making they caramel, as it only takes 5 minutes and you want to pour it over the cheese shortly after making.
  • Assemble the cheese board with the cheese wedges and blocks in the center, and the fruit, crackers, salami and and baguettes around the outside. Pour the slightly cooled caramel over the top of the cheese. Sprinkle with the pepitas clusters or spread them around the board.
  • Serve!

smoky honey roasted pepitas

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
  • Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.

bourbon crackling caramel

  • Combine the sugar, bourbon and water in a saucepan over medium heat. Whisk until the sugar dissolves. Bring the sugar to a boil and reduce it until it is just bubbling. Let it bubble for 5 minutes, brushing down sides with a pastry brush if needed.
  • Remove from the heat and let cool slightly for 1 to 2 minutes. Pour over the cheese wheels!

Notes

inspired by bon appetit

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Just add a chilled glass of pinot noir.

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Steak Salad

Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-tim…

Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-time favorite! Adding a protein, like steak, is a great way to get…

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Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese.

These grilled prosciutto wrapped peaches make me so darn happy. I mean, just look at how cute they are! Plus, peaches wrapped in pork. This I can get behind. PLUS! Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES. Peach season is here and […]

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These grilled prosciutto wrapped peaches make me so darn happy.

grilled prosciutto wrapped peaches with arugula and goat cheese

I mean, just look at how cute they are!

Plus, peaches wrapped in pork. This I can get behind.

peaches wrapped in prosciutto

PLUS!

Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES.

Peach season is here and I am also here. For it, that is. I have a ton of peach recipes so just get ready.

prosciutto wrapped peaches

I like peaches with prosciutto as it is. But then, we go and grill them?

I’m so in.

In this recipe, the peaches are quartered – I like big thick slices that hold up well on the grill. You wrap half of a slice of prosciutto around the peach wedge and throw it right on the grates. I actually used my grill pan because it was an easy way to keep everything contained. But I’ve also made it without the grill pan and it’s perfect.

arugula and fresh lemon

The peaches get soft, a bit caramely and even sweeter. The prosciutto gets crisp and crunchy. The sweet + savory combo is just insanely good.

crispy prosciutto wrapped peaches

And then! Then you’re going to spritz some arugula with fresh lemon. This is the best way to eat arugula, in my opinion. It’s just so… easy. And light. And refreshing. Also, it’s ridiculously simple. 

Arugula tossed in fresh lemon juice is a great base for so many dishes. Put it in your recipe arsenal!

I like to add goat cheese for that creamy tang. It complements the warm peaches and peppery arugula very well.

grilled prosciutto wrapped peaches with arugula and goat cheese

Finally, a sprinkle of roasted pepitas! Because everyone needs some crunch on their salad.

Seriously, I would die without crunch in my salad.

Actually, that’s dramatic. I just wouldn’t eat salad without crunch in my salad. You know? It makes the entire thing.

grilled prosciutto wrapped peaches with arugula and goat cheese

This is the perfect summer lunch or dinner. It’s different and flavorful. It’s not too heavy but it’s satisfying enough. It tastes like heaven!

You can also use it as a side dish too. I like to add a few ears of corn to the grill while I’m doing the peaches, so that rounds everything out. But you could also add chicken breast or even some shrimp if you like. The grill is already hot, so you may as well do it!

grilled prosciutto wrapped peaches with arugula and goat cheese

I’m craving it again already.

grilled prosciutto wrapped peaches with arugula and goat cheese

Grilled Prosciutto Wrapped Peaches with Arugula

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Grilled Prosciutto Peaches

These grilled prosciutto wrapped peaches are perfectly sweet and savory! Serve over a bed of lemon arugula with goat cheese and pepitas.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 3 peaches, each cut into 4 wedges
  • 6 slices prosciutto
  • 12 ounces baby arugula
  • 2 tablespoons freshly squeezed lemon juice
  • ½ tablespoon olive oil
  • salt and pepper
  • 4 ounces goat cheese, crumbled
  • 3 tablespoons roasted, salted pepitas
  • balsamic glaze, for drizzling

Instructions

  • Preheat the grill over medium heat - to about 350 or 400 degrees F.
  • Slice the peaches in half and remove the pit. Slice the halves in half again, so you have 4 wedges for each peach. Tear or cut the prosciutto slices in half.
  • Wrap half of a slice of prosciutto around each peach wedge. You can place the peaches on a grill pan or grill directly on the grates.
  • Place the prosciutto wrapped peaches on the grill and cook, turning every few minutes, for about 10 to 12 minutes, until the prosciutto is crispy and cooked.
  • While the peaches are on the grill, toss the arugula with the lemon juice and olive. Season it with a pinch of salt and pepper.
  • Remove the peaches from the grill and serve on top of the arugula. Crumble the goat cheese on top. Sprinkle on the pepitas. Drizzle some balsamic glaze over the peach wedges.
  • You can serve this on a big platter where people can scoop it up themselves, or plated with a handful of arugula on the plate and 2 or 3 peach wedges. Enjoy!

grilled prosciutto wrapped peaches with arugula and goat cheese

This is my love language.

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

Easy No-Bake Granola Bars

How are you doing? I find myself oscillating between hope and frustration. I look at the news, and promptly crave a distraction. I’ve always hoped that this…

The post Easy No-Bake Granola Bars appeared first on Cookie and Kate.

best granola bars recipe

How are you doing? I find myself oscillating between hope and frustration. I look at the news, and promptly crave a distraction. I’ve always hoped that this website serves as a helpful resource. If it provides a ray of sunshine or a healthy escape, even better.

Today, I offer you my go-to recipe for granola bars. These bars are delicious and easy to make with basic pantry ingredients. They can pass as a quick breakfast, and they make a perfect snack.

granola bar ingredients

These granola bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Granola bars to the rescue!

I’ve finally found some ingredients to work with, so I’ll be back with more recipes soon. Please let me know what you’re looking for, and I’ll try to come up with something good.

Continue to the recipe...

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Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette.

I promise this is not another boring butternut squash kale salad! It may look a little underwhelming, but just wait until you taste it. THE FLAVOR. Oh my, the flavor is so good.  This is one of those salads where you will think about the flavor the next day and want to make it again. […]

The post Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette. appeared first on How Sweet Eats.

I promise this is not another boring butternut squash kale salad!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

It may look a little underwhelming, but just wait until you taste it.

THE FLAVOR.

Oh my, the flavor is so good. 

roasted butternut squash

This is one of those salads where you will think about the flavor the next day and want to make it again. It’s true.

lacinato kale with goat cheese

And! 

This is one of those salads that is almost too easy. It can surely be a great side dish – I feel like I’m always searching for a new kale salad! Just made another one last night for the super bowl – as a side to all the snacks. It’s accompanies most meals and kale salads always hold up great if you have leftovers.

But it’s also hearty enough that if you’re not starving, like on a day that you had a big lunch or you’d just like something lighter for dinner? It works. It’s filling and satisfying thanks to the squash. The pepitas bring the crunch and the goat cheese is so dreamy and creamy!

apricot vinaigrette

The dressing though! Oh this dressing. I became obsessed with this idea of jam dressing, especially apricot dressing. Which is hilarious because it’s not like I’m a huge fan of apricots or anything. But!

I just LOVE this vinaigrette so much.

Grab some apricot preserves and you can have this year round. It’s slightly sweet but also tart and just adds so much depth of flavor to the salad. And of course, you can use any jam that you’d like! This is one of my tips in my next book and I just couldn’t wait to share. Got jam? You can have an exciting and unique vinaigrette then too. 

Woohoo!

roasted butternut squash

Aside from the roasting of the squash, the salad comes together quickly and without fuss. I used lacinato kale here but you can always use curly green kale. Make sure to massage the kale with the tiniest drop of olive oil – it helps to remove the bitterness from the greens. It also allows them to be chewy in a GOOD way – not chewy in a tough way. You know?

It’s an important step that you can’t forget!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

All that’s left to add? The goat cheese and pepitas. Almost TOO easy, right? Sure, I could have added some dried fruit or a cucumber or an avocado. But I’ve really loved making these “base” recipes lately that allow me to enjoy great flavors AND possibly account for leftovers.

By that, I mean that this salad makes a great base. The flavors are not overly polarizing so you could add some leftover shrimp or chicken to this. You could even add a soft boiled egg or something like that for a little more ooomph. 

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

This salad is:

Crunchy

Chewy

Creamy

All the things!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

These are just my favorite kinds of recipes! HELLO DINNER. 

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

Butternut Squash Kale Salad

Butternut Squash Kale Salad

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

  • 3 cups cubed butternut squash, (about 1-inch cubes)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chile pepper
  • 1 head lacinato/tuscan kale, (leaves torn from stems)
  • 1 to 2 teaspoons olive oil
  • 2 to 3 ounces goat cheese, (crumbled)
  • ¼ cup roasted pepitas

apricot vinaigrette

  • 1/4 cup apple cider vinegar
  • 2 tablespoons apricot preserves
  • 2 garlic cloves, (finely minced or pressed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra virgin olive oil
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Place the squash on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper, garlic powder, cumin, paprika and chipotle pepper. Toss well. Roast for 20 to 25 minutes, until the squash has started to caramelize.
  3. While the squash is roasting, chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes.
  4. Add a pinch of salt and pepper to the kale and toss. Add on the crumbled goat cheese and the roasted pepitas. Add on the squash. Drizzle with the dressing and serve!

apricot vinaigrette

  1. In a bowl or jar, whisk together the vinegar, preserves, garlic, salt, pepper flakes and pepper. Stream in the olive oil while whisking until emulsified. Drizzle on the salad! This stays great in the fridge for 3 to 4 days.

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

In it for meatless monday!

The post Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette. appeared first on How Sweet Eats.

Roasted Butternut Squash, Pomegranate and Wild Rice “Stuffing”

This concept started out as a Thanksgiving stuffing recipe. It took a few twists and turns through the development process. Here’s what we ended up with: Wild…

The post Roasted Butternut Squash, Pomegranate and Wild Rice “Stuffing” appeared first on Cookie and Kate.

butternut squash wild rice stuffing recipe

This concept started out as a Thanksgiving stuffing recipe. It took a few twists and turns through the development process.

Here’s what we ended up with:

  • Wild rice, tossed in a gingery dressing, plus some kale for extra green stuff and health bonus points
  • Roasted butternut squash
  • Red pomegranate, green onion, and crumbled goat cheese, which yield a festive color combination
  • Pepitas (green pumpkin seeds), toasted with a little cinnamon for warming spice

how to prepare butternut squash and pomegranate

I’m not sure what to call this situation. Can we call it a stuffing? Or is it a dressing? As a vegetarian, the distinctions are lost on me. Maybe it’s just a salad?

Here’s what I know for certain. This dish is a…

  • Christmas-worthy, wildly colored main dish for vegetarians
  • Healthy holiday side dish for all
  • Special diet-friendly option, since it’s gluten free, nut free and easily dairy free/vegan

Continue to the recipe...

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The Tortellini Salad that We Can’t Stop Eating!

Just going to say it: this cilantro lime tortellini salad is life changing. This tortellini salad is my new favorite thing. Out of all the favorite things right now. And it’s going to be your new favorite thing! I realize that’s a bold statement, but coming from someone who has a new favorite thing every […]

The post The Tortellini Salad that We Can’t Stop Eating! appeared first on How Sweet Eats.

Just going to say it: this cilantro lime tortellini salad is life changing.

This cilantro lime tortellini salad is loaded with flavor! Served warm or cold, it has pepitas, sun dried tomatoes and crumbled feta. It's ridiculously good!

This tortellini salad is my new favorite thing. Out of all the favorite things right now. And it’s going to be your new favorite thing!

I realize that’s a bold statement, but coming from someone who has a new favorite thing every few days, I figure it’s fine. And expected.

But you are going to love it!

cilantro lime vinaigrette

Okay so you want to know something embarrassing? This is another recipe I’m making inspired by lunch from Nordstrom Cafe. I KNOW I KNOW I KNOW. This might be the fourth recipe on this blog that I made based on a meal there?

And what’s even worse – it’s not even in the cafe. It’s sold at the E Bar in our Nordstrom! The grab and go place!

p.s. this is obviously not sponsored and Nordstrom has no idea who I am, aside from the fact that a few months ago Max knocked over a mannequin while we were shopping and I wanted to crawl into a hole and disappear. 

cheese tortellini

I’ve rambled approximately ten million times about how we still love to go to the mall. We still love it! My mom, aunt and Mother Lovett would take Lacy and me every Friday when I was growing up and it’s a fun tradition that we like to try and hold on to every now and then. We don’t go every week, but when we do go, it can turn into a marathon day. My kids are just used to it by now!

See also: I get them a cookie from E Bar to bribe them into enjoying our marathon shopping day.

See also again: that’s where we first learned of the cilantro lime tortellini salad!

I love it so much. 

This cilantro lime tortellini salad is loaded with flavor! Served warm or cold, it has pepitas, sun dried tomatoes and crumbled feta. It's ridiculously good!

Lacy actually had the salad first and straight up RAVED about it. Then I grabbed it for lunch a few weeks ago when I took my dress (for her wedding!!) to get alterations. I can’t even BELIEVE how delicious it is. I had to create it the moment I got home. 

Cheese tortellini has never been a staple in our meals, so I rarely think of it. But this salad? I was obsessed from the get go. I AM in love. I.am.living.for.it.

This cilantro lime tortellini salad is loaded with flavor! Served warm or cold, it has pepitas, sun dried tomatoes and crumbled feta. It's ridiculously good!

Here are just a few reasons why:

First, it’s incredible. Tastes so, so good, has crunch and texted and creaminess. I love it.

Second, it’s better served cold. At least, I think so. This makes it a perfect make-ahead meal, whether it be for lunch or for a big party. Make it ahead of time. Transport it to where ever you need to go. It works! 

Third, it works as meal (for me, sure!) or a side dish. It can be your lunch tomorrow or a side to your dinner tonight. 

Finally, it has kale in it. It’s good for us. And sun-dried tomatoes. It’s red and green and kind of festive, so it’s perfect for the holiday season and all those potlucks.

This cilantro lime tortellini salad is loaded with flavor! Served warm or cold, it has pepitas, sun dried tomatoes and crumbled feta. It's ridiculously good!

Everyone in this house loved it. The salad has crumbly cheese and roasted pepitas too, so the flavor is just over the top. You can add as much or as little dressing as you’d like. And the Nordstrom version also has corn and poblanos, which I left out her because they felt slightly summery to me. If you’re feeling it, I suggest throwing in a ⅓ cup of sweet corn, because the sweetness really complements everything. 

Yes yes yes!

This cilantro lime tortellini salad is loaded with flavor! Served warm or cold, it has pepitas, sun dried tomatoes and crumbled feta. It's ridiculously good!

I’m sharing this today because I know in this crazy season, we all need something incredible to take to a gathering. Bring this dish if you’re looking for something different to share, something that everyone would love. Something that can be made ahead of time and something that can be made in a big batch for a group.

Promise it’s a hit every time.

This cilantro lime tortellini salad is loaded with flavor! Served warm or cold, it has pepitas, sun dried tomatoes and crumbled feta. It's ridiculously good!

Cilantro Lime Tortellini Salad

Cilantro Lime Tortellini Salad

This cilantro lime tortellini salad is loaded with flavor! Served warm or cold, it has pepitas, sun dried tomatoes and crumbled feta. It’s ridiculously good!

  • 1 pound cheese tortellini, (cooked)
  • 1 jar sun dried tomatoes, (drained and chopped)
  • 3 cups baby kale. (coarsely chopped)
  • 1/4 cup crumbled cotija, ((or feta!) cheese)
  • 3 tablespoons roasted and salted pepitas
  • 2 tablespoons fresh cilantro

cilantro lime vinaigrette

  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 1/4 cup fresh cilantro
  • 2 garlic cloves, (minced or pressed)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil
  1. Boil the cheese tortellini according to the package instructions. Once drained, toss the tortellini with the sun dried tomatoes and kale. Drizzle on a few tablespoons of the vinaigrette and toss.

  2. Add in the cheese and pepitas. Drizzle more dressing if desired. Toss in some fresh cilantro. Taste and season with more salt and pepper if needed. Serve.

  3. This is amazing served warm or cold. I prefer it cold and it's even better after it sits for a few hours!

cilantro lime vinaigrette

  1. In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined an

This cilantro lime tortellini salad is loaded with flavor! Served warm or cold, it has pepitas, sun dried tomatoes and crumbled feta. It's ridiculously good!

Totally making it for lunch today.

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Delicata Squash Salad

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette. Looking for a stunning fall or winter side dish? Enter: delicata squash salad! This is no ordinary green side salad. This is something special, a hearty and healthy salad perfect for entertaining. Then again, you could easily whip it up to make a filling meal out of a weeknight soup. It stars Alex and my very favorite squash: the delicata, which is brilliantly sweet and has edible skin (no peeling necessary!). Roast up that squash in just 20 minutes, and in the meantime prep those refreshing pomegranate seeds, crunchy pistachios, and tangy honey mustard dressing. Yep, it’s a stunner. Ready to get cooking? Tips on making delicata squash salad This delicata squash salad is all about contrasts, from the caramelized squash to the crisp baby greens, the pop of the pomegranate and the creamy goat cheese dollops. It’s perfect for an occasion like Thanksgiving or Christmas. But now that we have this in our arsenal, Alex and I love the idea of using it in a simpler weeknight dinner too. Here are a few notes on making […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette.

Delicata Squash Salad

Looking for a stunning fall or winter side dish? Enter: delicata squash salad! This is no ordinary green side salad. This is something special, a hearty and healthy salad perfect for entertaining. Then again, you could easily whip it up to make a filling meal out of a weeknight soup. It stars Alex and my very favorite squash: the delicata, which is brilliantly sweet and has edible skin (no peeling necessary!). Roast up that squash in just 20 minutes, and in the meantime prep those refreshing pomegranate seeds, crunchy pistachios, and tangy honey mustard dressing. Yep, it’s a stunner. Ready to get cooking?

Delicata squash salad

Tips on making delicata squash salad

This delicata squash salad is all about contrasts, from the caramelized squash to the crisp baby greens, the pop of the pomegranate and the creamy goat cheese dollops. It’s perfect for an occasion like Thanksgiving or Christmas. But now that we have this in our arsenal, Alex and I love the idea of using it in a simpler weeknight dinner too. Here are a few notes on making this healthy salad, and how to speed up prep:

  • Squash takes about 30 minutes total to roast (see below). This is the longest lead time item of the salad, so make sure to get this going right away! Or to make it ahead, you can roast the squash ahead of time. Just store it refrigerated and reheat in a 400 degree oven until it’s warm (5 to 10 minutes).
  • Buy pomegranate seeds to speed up prep. Usually we buy a pomegranate, but this time Alex and I were able to find pomegranate seeds at the grocery and it was super speedy.
  • Homemade dressing is a must. Whatever you do, don’t skimp on the homemade dressing! This one uses our easy Honey Mustard Dressing, which is simple to memorize. Another great option is this Best Balsamic Dressing.
Roasted delicata squash

How to roast delicata squash

Once you’ve learned the main steps on how to roast delicata squash, you’ll be able to do it by memory! It’s so simple, and you can also serve it on its own as delicata squash “fries”. Here’s how to roast delicata squash:

  • Preheat the oven to 450 degrees.
  • Slice the squash in half and scoop out the seeds with a spoon. Slice it into 1/2-inch half moon shapes. We like using 2 medium to large squash, about 2 pounds, which fits comfortably on one baking sheet.
  • Mix with olive oil and kosher salt (1 tablespoon olive oil and 1/2 teaspoon kosher salt per 2 pounds).
  • Bake for 20 to 25 minutes until tender — no need to stir!
Delicata squash salad

How to seed a pomegranate

If you can find pomegranate seeds at the grocery, buy them! It’s a nice time saver in this delicata squash salad recipe. But if you can only find a whole pomegranate, that works too! It does take a little time to seed them, but the advantage is that seeds from a fresh pomegranate do stay fresher longer. Here’s how to seed a pomegranate:

  • Cut the pomegranate in quarters and place them in a large bowl of water.
  • Under the water, start to gently pull out the seeds with your fingers. Eventually you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin.
  • As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top.
  • When all of the seeds are extracted, skim off the white pith and strain out the water.
Salad with delicata squash

Variations on this delicata squash salad

There are a few ways to change up this delicata squash salad to make it fit your tastes! Here are some suggestions:

Delicata squash

Delicata squash nutrition

Lastly…what’s the nutrition in delicata squash? As you might guess, it’s full of nutrients. Per Harvard School of Public Health, squash is full of beta carotene, protein, Vitamin C & B6, potassium, and fiber.

There are no studies to cite on specific health benefits of squash, but here’s what we can say! A diet rich in vegetables and fruits can reduce the risk of heart disease and stroke, prevent some types of cancer, and have a positive effect on blood sugar to keep your appetite in check. So: this delicata squash salad is part of a healthy diet!

This delicata squash salad is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the goat cheese and use maple syrup in the dressing.

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Delicata Squash Salad


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette.


Ingredients

  • 1 recipe Roasted Delicata Squash
  • 1 large shallot
  • 2 tablespoons chopped pistachios
  • 5 ounces baby mixed greens (about 5 cups)
  • 1/3 cup pomegranate seeds
  • 2 tablespoons roasted salted pepitas
  • 2 ounces soft goat cheese (omit for vegan)
  • Honey Mustard Dressing (use maple syrup for vegan)

Instructions

  1. Make the Roasted Delicata Squash. (This takes about 25 to 30 minutes total; finish the remaining prep while the squash roasts. Or you can roast it in advance, store refrigerated, and reheat in a 400 degree oven until it’s warm, about 5 to 10 minutes.)
  2. Make the Honey Mustard Dressing
  3. Thinly slice the shallot. If needed, chop the pistachios. 
  4. To serve, place the greens on a serving plate. Top with roasted delicata squash, shallot, pistachios, pomegranate seeds, pepitas, and goat cheese dollops. Drizzle with Honey Mustard Dressing and serve. 

  • Category: Salad
  • Method: Roasted
  • Cuisine: Vegetarian

Keywords: Delicata Squash Salad, Squash Salad

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