Autumn Salsa

I always like to have an appetizer or two available for people to munch on when they first arrive for Thanksgiving.  But I've found that no one wants anything heavy because they're saving their appetites for the meal to come!

This autumn salsa, which was inspired by this recipe for butternut squash salsa, combines some of my favorite fall flavors, and is perfect for snacking before the feast.

Teaspoon of olive oil
Teaspoon of nutmeg
Half a butternut squash, peeled and diced
1 onion, diced
1 apple, diced and dredged in orange juice to prevent browning
1 pomegranate's worth of pomegranate arils
White vinegar (to taste, about 2 tablespoons)
Honey (to taste, about 2 tablespoons)
Parsley (to taste)

Coat the butternut squash in olive oil and nutmeg.  Roast at 325 degrees for 15-20 minutes.  Remove from oven and allow to cool.

Combine squash, onion, apple, and pomegranate arils in a bowl.

Add vinegar and honey and mix well to coat.

Add parsley and serve with blue-corn tortilla chips.

So pretty and unexpected!

Fall Harvest Dinner Party

My husband and I entertained friends for dinner last night, which is not something we do often.  It was easy for me to plan a menu, though, because I knew I wanted to start with fresh, seasonal ingredients.  I also knew I had a bunch of kale in the 'fridge that it was time to use.

The menu?

Butternut Squash and Green Apple Soup
Green Salad with Pomegranate and Walnuts [No recipe: Just romaine lettuce, pomegranate arils, and walnuts with apple-cider vinegar and dijon mustard mixed together as dressing]
Pumpkin and Kale Pasta with Sausage

Here are my ingredients.  Literally the only things I cooked with that are not pictured are olive oil, vegetable broth, and walnuts (forgot to put them on the table!).  I'm pretty sure this is what it means to eat a plant-based, whole-foods diet: The natural plants overwhelm the meat, cheese, bread, and pasta!

Pomegranate Chicken Salad

As part of the unfamiliar produce I've been buying lately, I picked up a pomegranate at Trader Joe's last weekend.  Fearful that it would spoil, I faced it down this evening, learning online how to de-seed it from various websites, and then having fun watching the recommendations work wonders.

I first cut the pomegranate into chunks.

And then I de-seeded it by turning the chunks inside out underwater.

Then I rinsed off the remaining pulp.

And added my glorious pomegranate seeds to a salad of kale, walnuts, and leftover rotisserie chicken, topped with cracked black pepper.  I made a quick dressing of apple cider vinegar and dijon mustard whisked together, and enjoyed my tart combination!