Over the weekend, in the midst of packing our life into boxes, I made time for a little more experimentation in the kitchen.
I love love having a hint of sweetness in a savory meal, so I was immediately intrigued when I saw this recipe posted by Morning Runner a couple weeks ago. Quinoa cooked in apple cider? Yes please! Mixed with salty spicy italian turkey sausage with a handful of kale (spinach for me since I had to use it up) for nutrition and some added goat cheese crumbles (in my version) made the perfect combination.
I mixed up my measurements while halving the recipe and ended up with a bit too much liquid, but it was delicious all the same. I usually cook my quinoa in plain water, so this was a great way to mix it up.
I was also looking for a warm fall-inspired salad with a sweet taste, and came up with this:
Maple Roasted Apple and Butternut Squash Salad with Brussels Sprouts
1 small butternut squash, peeled and cubed
4 (or 3 large) honeycrisp apples, cored and chopped
2 cups brussels sprouts, stems removed and halved
1/2 tbsp olive oil
1 tbsp maple syrup
salt and pepper
mixed greens for 4
goat (or feta) cheese crumbles
Toss squash, apple and brussels sprouts in oil maple syrup, salt and pepper. Roast at 400F for 25-30 minutes or until tender. (You may want to add the apples 10-15 minutes into cooking time if you don’t like them too soft.)
Arrange spring mix on plates and drizzle with balsamic. Top with squash mixture when ready (this is good warm from the oven or cold from the fridge.) Sprinkle with cheese if desired.
Happy Thanksgiving south of the border!