Sisters Running the Kitchen

 

Autumn Glow Salad with Lemon Dressing

Autumn Glow Salad with Lemon Dressing

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Autumn Glow Salad with Lemon Dressing

Ingredients

For the Salad

  • 1 cup of your favorite whole grain (I used farro; you could also use quinoa, bulgur, etc.)
  • 1 head cauliflower, chopped
  • 2 sweet potatoes, chopped
  • 1 tablespoon olive oil
  • a sprinkle of dried spices or fresh rosemary or thyme (I used fresh rosemary and thyme)
  • 1 large apple, chopped
  • shaved parmesan, for serving (optional)
  • candied pecans (optional)

For the Lemon Dressing

  • 1 bunch parsley (about 1 cup), minced
  • 1 small clove garlic, minced
  • ⅔ cup olive oil
  • juice of one lemon
  • 1 teaspoon honey
  • ½ teaspoon salt
  • pepper to taste

Directions

  1. Cook the grain on the stovetop with the appropriate amount of broth or water (refer to package directions - it depends on the grain). If using farro, add one cup of farro plus 3 cups of water to a small pot and bring to a boil and simmer 15-20 minutes.
  2. Preheat the oven to 425 degrees. Place the chopped cauliflower and sweet potatoes on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme and rosemary or other dried spices.
  3. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
  4. While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine.
  5. When the grains and vegetables are done, toss everything together including the apple and nuts. Top with shaved parmesan. Store leftovers separately (salad and dressing) if possible.

 

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