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How To Make It: Fall Harvest Salad Ingredients For the salad 1 small butternut squash peeled, seeded, and diced tablespoon olive oil salt and freshly ground pepper cup (120 g) raw quinoa 1 cup (240 ml) water 2 cups (130 g) chopped kale leaves 2 small apples cored and sliced or diced Toppings cup (30 g) dried cranberries cup (30 g) pecans roughly chopped cup (50 g) crumbled feta cheese I used reduced-fat 1 tablespoon roasted pumpkin seeds For the apple cider vinaigrette 3 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar tablespoon honey or maple syrup 1 teaspoons Dijon mustard 1 garlic clove minced salt and ground black pepper Instructions Roast the butternut squash Preheat the oven to 400F (200C)

In a small bowl, mix the broth and eggs

My daughter uses it as a dipping sauce for cucumber slices, and at this point I just keep a full jar in the refrigerator at all times

Print Warm Mushroom and Arugula Salad Ingredients 1/2 bag baby arugula- about 4 cups 1 box of sliced baby bella mushrooms (8 oz.) 2 shallots (sliced thin) 1 garlic clove (minced) 1 tablespoon (chopped) fresh oregano 1 tablespoon (chopped) fresh thyme 1 tablespoon light olive oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar salt and pepper to taste shaved Parmesan cheese to taste Instructions In a medium-large saut pan, drizzle olive oil to heat up over medium-high heat