FALL HARVEST SALAD WITH APPLE CIDER VINAIGRETTE

This autumn harvest salad is complete of fall flavors; roasted butternut squash, smooth wild rice, pepitas, candy apples, and hearty kale. and end the salad with a seasonal apple cider vinaigrette! a dish this is ideal to make in advance!

My mind is swirling! such a lot of fantastic mind flying around!

Final Thursday and Friday, I spent my days at Chopped Con here in KC. It became a couple informative days spent with a number of my preferred ladies from everywhere in the US. even though we may talk weekly thru our blogging worlds, the instances we absolutely spend in man or woman, are limited. So the ones few days have been packed with so much speaking and catching up. some thing this mama virtually needed!

Thursday afternoon I had the pride of gaining knowledge of new photography recommendations and hints from professional meals photographer, Matt Armendariz. thoughts blown! His potential to take a beautiful image of a simple and excellent bowl of radishes ignited a hearth inner of me to without a doubt take my images to the next degree. strive darkish images and really pay attention to what my thoughts is trying to inform me.

Images is a passion of mine yet one of the hardest duties i have ever battled. Granted strolling this weblog single-handedly is right up there, but photography may be very precise to anybody. Being capable of manage light and work with composition all at the same time can pressure a women mad, but convey a lot pleasure when those visions come to life.

Even as I bounce backward and forward between light and airy pictures to more moody, i'm searching for my style. however the most rewarding part of images is there may be usually some thing new to learn. by no means prevent gaining knowledge of!

INGREDIENTS:

Salad:

• 1/2 cup uncooked wild rice
• 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 5 cups kale, center rib removed, and sliced thin
• 1 medium apple, cut into 1/2 inch cubes
• 1/2 cup dried cherries
• 1/2 cup toasted pepitas (or pecans)
• Salt
• Black Pepper

Apple Cider Dressing:

• 2 tablespoons apple cider (or apple juice)
• 2 tablespoons apple cider vinegar
• 1/4 cup + 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

INSTRUCTIONS:

Salad:

1. Preheat the oven to 375 stages F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a piece of olive oil, salt and pepper. add to prepared baking sheet. unfold into even layer.
2. area in oven and prepare dinner for 15 mins or until roasted. dispose of and set aside to chill.
3. in the meantime, cook the wild rice in step with manufactures commands. once cooked, permit cool.
4. In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until calmly combined.

Dressing:

1. In a small bowl, whisk all substances collectively. Set aside.
2. If serving right now, toss with the dressing and serve.
3. If making ready the salad beforehand of time, shop the salad in an airtight box and the dressing in some other field. dress earlier than serving.

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