May 8
Veggie Bowl With Quinoa, Lentils, Sesame Dressing, And Crispy Chickpeas
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Veggie Bowl With Quinoa, Lentils, Sesame Dressing, And Crispy Chickpeas
Healthy Honey, Pecan & Ginger Granola
Snap peas and toasted pepitas in a poblano goat cheese sauce
Do you like this food?
yeah
nah
never had it/idk
Fall Harvest Salad with Butternut Squash and Apple Ingredients: 1/2 large butternut squash, cut into 1/2-inch cubes (about 4 cups) 2 tablespoons olive oil 1 teaspoon Italian seasoning 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (5 oz.) package baby kale 1 medium apple, cut into 1/2-inch pieces 1/2 cup pomegranate seeds (seeds from 1/2 medium pomegranate) 1/4 cup feta cheese, crumbled 1/2 cup pepitas (shelled pumpkin seeds), toasted Apple Cider Vinaigrette: 2 tablespoons apple cider vinegar 1/4 cup olive oil 1/2 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions: Preheat oven to 400°F (200°C). In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread on a quarter sheet baking pan and roast for 30 minutes or until tender. In a large serving bowl, combine the baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas. In a small mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until emulsified. Pour the desired amount of dressing over the salad and toss to combine. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Calories: 320 kcal | Servings: 4 servings This Fall Harvest Salad with Butternut Squash and Apple brings together the comforting flavors of autumn in every bite. Roasted butternut squash adds a tender sweetness, while fresh apple provides a crisp, juicy contrast. Combined with baby kale, pomegranate seeds, and creamy crumbles of feta, its a feast for both the eyes and the palate. Toasted pepitas add a delightful crunch, and the apple cider vinaigrette brings a refreshing, tangy finish to this colorful, hearty salad. Whether youre looking for a light yet satisfying lunch or an impressive side for a festive meal, this salad fits the bill. It's packed with vitamins, fiber, and a balance of sweet and savory flavors, making it perfect for fall gatherings or cozy nights in. This recipe also highlights seasonal ingredients, allowing you to savor the best of autumn in each delicious bite.
Roasted Carrot Soup w/ Parsnips, Apples + Gingery Toasted Pepitas – Happy Hearted Kitchen
ROASTED PEPITAS - Recipe
I'm sorry, but roasted pepitas fresh from the oven, still popping and crackling?
THE BEST SNACK EVER.
- 1 cp fresh pepitas (hulled pumpkin seeds/the green inner bit) - 1 tsp high heat oil (vegetable, peanut, avocado, ect) - 1 tsp mixed spices (garlic powder, onion powder, chili powder, ect) - salt to taste
Seriously, any spice will work for this. If you want them sugary, go for it. Try your favorite flavor combinations. I don't even measure, just eyeball it all. You want shine and flavor on all the pepitas.
1) Line a baking sheet with foil and turn the oven to 325F.
2) Dump pepitas and spices in the middle
3) Add oil and stir together until all the pepitas are shiny
4) Spread the pepitas out in a single layer.
5) Bake at 325F for 10 minutes.
Done.
As the pepitas cool you'll hear them crackling and popping. It means they were fresh and are now cooked and tasty. Eat them by themselves, put them on a salad, share with you friends if you want. I put mine in a tiny dish meant for dipping sauces and eat them at my desk.
Pepitas have 5g of protein, are high in calcium, and have a ton of magnesium. Which means they taste good and are good for your body, will help with muscle cramps, and boost your mood. they also have phosphorous, copper, and zinc.
If you're having a bad day or want a snack to get you to your next meal, make some pepitas. They'll keep well in a jar on the counter for about a week. And, when you make them at home, you control your flavors and salt levels so you don't need to worry about that. Make them as spicy or mild as you want!
Autumn oats: pepitas, pomegranate arils, roasted sunflower seeds, banana slices, and peanut butter