AUTUMN SALAD WITH HORSERADISH VINAIGRETT

• Ingredients:

3/4 lb. brussel sprouts

3/4 lb. cauliflower florets

3 cups butternut squash, in 1/2'' cubes

2 Tbsp. extra virgin olive oil

1 Tbsp. white balsamic

3/4-1 tsp. sea salt
1 tsp. fresh ground pepper

1/2 tsp. ground nutmeg

few pinches of cayenne

1 cup cooked white beans (great northern, cannellini etc.), rinsed and drained

1/2 cup pomegranate seeds

2 packed cups arugula 

1 Tbsp. prepared horseradish

1 large clove garlic

1/2 a shallot

1 tsp. honey

2 Tbsp. white wine vinegar

1/4 cup extra virgin olive oil

1/2 tsp. each sea salt and pepper, to taste

handful of fresh chives and/or parsleydollop of creme fraiche, optional 

Directions:

Preheat the oven to 400'. Cut the brussels in half length wise, and cut the cauliflower into similar size chunks. Add both of these and the squash to a large rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg and few pinches of cayenne and toss everything together with your hands to coat. Roast in the upper third of the oven for 35 minutes until edges are browned.

While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper, herbs and creme fraiche, if using. Blend everything together to mix well. taste for salt and pepper and set aside.

As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the pom seeds, arugula and a good drizzle or the dressing and toss everything to coat. Sprinkle with a little parmesan if you please.

This salad is served at room temperature, could be served cold as well if you chill the roasted vegetables. 

Recipe found at: http://www.sproutedkitchen.com/

DELICATA SQUASH SALAD WITH ROASTED POTATOES AND POMEGRANATE SEEDS

Ingredients

• 1.5 pounds small to medium potatoes
• 1/3 cup plus 3 tablespoons olive oil
• 2 medium delicata squash
• 2 tablespoons minced shallots
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 10 packed cups baby arugula (about 8 ounces)
• seeds from one pomegranate (about 1 cup)
• 1 cup crumbled Feta (recipe calls for Parmesan)
• Sea salt and freshly ground black pepper 

Directions

Preheat oven to 425 degrees.

Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.

While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick. Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.

Remove potatoes from the oven and add the squash. Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.

Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified.

In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine.

Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)

Top with the remaining cheese and pomegranate seeds. Serve.

Recipe found at: http://theyearinfood.com/2012/10/delicata-squash-salad-with-roasted-potatoes-and-pomegranate-seeds.html

Fennel, Prosciutto and Pomegranate Salad

Serves 4 to 6

Ingredients:

• 2 cups very thinly sliced fennel bulb
• 3 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon coarse kosher salt
• 6 cups arugula (about 4 ounces)
• 1 cup thinly sliced green onions
• 1/4 cup thinly sliced mint leaves
• 1 1/2 tablespoons balsamic vinegar
• 6 ounces thinly sliced prosciutto, torn into strips
• 1/2 cup pomegranate seeds

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt. (Planning ahead? I did this a day in advance.)

Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.

Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over. (We did this totally out of order. We’re fired.)

Pomegranate, Kale and Pearl Onion Orzo

Ingredients:

• 1 large bunch of kale (or two, if you’re a go-getter)
• 2 pomegranates
• 2 cups pearl onions
• 2 shallot bulbs
• 2 1/2 cups orzo

Olive Oil + Orange + Honey Dressing

• 1/3 cup good olive oil
• 1 tsp sea salt
• juice of 1/2 an orange
• 1 tsp raw honey

Bring 2 medium-large pots to a boil with a bit of salt. In the first pot, boil pearl onions for 7-10 minutes. Remove, allow to cool, then remove skins. Set aside. For the second pot, boil orzo with a splash of olive oil for 5-7 minutes or until tender. Remove, strain, but do not rinse.

Break open pomegranates one at a time, massaging out the seeds into a large bowl. Pick out the little white fibrous bits as you go along. This  can be a bit messy for the first time pomegranate handler, wear an apron! Alternatively, you could purchase pom. seeds in the produce section of your grocery. Once finished, return to the onions. to remove skins, cut off the bottom stem portion and peel the rest with your fingers. Cut in half and toss with the seeds in the big bowl. Finely dice the shallots and stir with the seeds and onions.

Rinse out the onion pot and bring another bit of water to heat. Remove kale leaves from the tough spine and chop until very small bits. Not quite a mince, but a good chop. When the water is almost to a boil, immerse the kale and blanch for no more than 1 minute. Remove, strain the water, and toss with the pomegranate, onions, and so forth.

Slowly stir in cooked orzo, 1 cup at a time. Prepare the dressing by whisking together the olive oil, salt, orange juice (a little pulp is great too), and the honey. Pour over the entire bowl and stir again to coat. Let sit for 15 minutes before serving.