squash kale pecan and apple salad

I love all squash, but my favorite is delicata squash. I love the slightly sweet taste, the green stripes on its exterior, but even more so, you don't have to peel delicata, and that in my book is a major win.

The best way to prepare delicata is to roast it and you can serve it on its own, but I love it over a warm salad.

squash, kale, pecan and apple salad
ingredients
2 delicata squash
1 bunch kale
1/2 cup pecans
1 apple, cored and diced
1/2 cup olive oil, divided
1 tbs balsalmic vinegar
1 tsp honey
salt and pepper to taste



To roast the squash:
Wash outside of squash vigorously.
Cut in half, lengthwise and remove the seeds and pulp.
Slice the delicata in thin, half-moon shapes.
Toss with 1/4 cup olive oil and place on a cookie sheet
Roast at 350 degrees for 15 minutes, then flip and roast another 15 minutes or until soft

Meanwhile, heat remaining olive oil in a pan. Add diced apples, pecans and cook on medium low until apple is slightly soft and pecan is fragrant.

Tear kale into bite size pieces and add to the pan, cooking just until the color changes to a deeper green.


Whisk honey, balsamic and a sprinkling of salt and pepper in a small bowl.


Combine squash, kale, pecans and apple. Drizzle with the balsamic dressing. Eat immediately!

xo, erika

black-eyed pea salad with jalepeno cilantro dressing

I made this salad up on a whim-- it's called using what's in the fridge and cupboard. And it turned out delicious enough that I warranted it worth sharing with you!

salad ingredients:
1 can black-eyed peas
1 can black beans
1 green pepper
1 ear of corn
1 cup cherry tomatoes, cut in half

dressing ingredients:
1 jalepeno
1 handful of fresh cilantro
1/2 lime
3 tbs white wine vinegar
1 tbs olive oil
1 tsp sugar
1 tsp salt

- slice jalepeno lengthwise, remove seeds, dice
- place diced jalepenos in white wine vinegar, let sit for 20 minutes
- open and rinse peas and beans thoroughly, add to large bowl
- dice pepper, strip corn from ear and chop tomatoes-- add to bowl


after the jalepeno slices have sat in the white wine vinegar for 20 minutes, remove them and discard (you can hold onto one slice of jalepeno to put in the dressing if you like a little bit more of a kick.)
- add jalepeno vinegar, oil, sugar, salt, cilantro and jalepeno slice (if using) to food processor/blender and blend until smooth.


pour over salad, let marinate for 10 minutes.

also, avocado would be a delicious addition but I didn't have any but if you do-- you should add it. :)




I served this over an arugula leaf (more greens!) alongside grilled chicken.

xo, erika