Tuesday, October 29, 2013

Chopped Fall Salad

Miles today: 4.01 miles, easy
Miles in 2013: 1040.3 miles

If you live in Florida and you were not out running this morning, I am sorry. Probably the most peaceful, clear, cool morning for a solo run I have had in a long time. Well, until mile 3. Unfortunately my knee is not feeling 100% so I am spending some quality time rehabbing. 

(Post ultrasound and E-stim)

It has been a hot minute since I have posted a recipe. In honor of fall and celebrating the (slightly) cooler weather, here is a fall recipe. I am currently obsessed with any salad that is chopped. Bite sized makes everything better. So do blue cheese and ripe pears.

Fall Chopped Salad (serves 2)

4 c chopped mixed greens
1 small finely chopped apple
1/2 finely chopped pear
1/4 c finely chopped walnuts
1-2 tbs crumbled blue cheese
1-2 cubed butternut squash
maple syrup
1/8 c apple cider vinegar
1/8 c grape seed oil
1 minced clove of garlic
1 heaping tsp dijon mustard
1 1/2 tbs honey
salt and pepper

  • Preheat oven to 400 degrees. Coat a cookie sheet with cooking spray and place cubed butternut squash. Lightly sprinkle with salt and a heavy drizzle of maple syrup. Toss to coat. Cook for 35-45 minutes, until lightly browned
  • In a small bowl, combine garlic, dijon, apple cider vinegar, honey, salt and pepper. Slowly whisk in oil. Season to taste. 
  • In a larger bowl, combine mixed greens, apple, pear, walnuts, and blue cheese. Top with warm butternut squash. Drizzle dressing (I used about 2/3 of the total dressing) and toss. 

So so so yummy. Especially when followed by Halloween candy.