As we move into the Fall, try this hearty salad full of fall flavors.
Fall Flavors Salad
recipe by: womenshealthmag.com modified by eatlivefit.net
3/4 cup salted, shelled pumpkin seeds
1 tsp chili powder
1 tbsp plus 1/4 cup olive oil, divided
Shredded cooked chicken (optional)
3 sweet potatoes, peeled and grated
2 tbsp red-wine vinegar
1 tbsp dijon mustard
2 tsp honey
1/4 cup raisins
Coat seeds with nonstick spray. Sprinkle with chili powder. Roast in the oven at 375F for 5 minutes, or until lightly browned. Heat 1 Tbsp. oil in a skillet over medium-high heat. Add sweet potatoes. Lightly cook for 7 minutes. In a bowl, whisk vinegar, mustard, honey, and a dash of chili powder. Whisk in remaining 1/4 cup oil. Add potatoes, cooked chicken, seeds, and raisins. Toss well.
Looking for a new way to enjoy the fresh tomatoes that are in abundance right now? Personally, I could eat them right off the vine, and I do often. But if you are up to your gills in BLTs, spaghetti sauce and the like…here is a fresh new recipe to try. No cooking allowed here!
Tomatoes, Tomatoes Galore Salad
1 lb mixed variety small and/or large tomatoes ( try a mix of varieties, perhaps purple?)
3 Tbs. extra virgin olive oil
1 Tbs. maple syrup (optional)
1 Tbs. fresh lemon juice
1/2 tsp. hot Spanish smoked paprika (or pinch red pepper flakes and 1/2 tsp smoked paprika)
1 small shallot
2 Tbs. small capers, rinsed, drained
1/3 cup smoked almonds, chopped
Small handful of flat leaf parsley leaves, chopped
Fresh Ground Pepper
Cut the tomatoes into a mixture of disks and wedges; different sizes and shapes add variation to the dish. Whisk together oil, maple syrup, lemon juice, and paprika in a small mixing bowl.
Add the shallot, capers, tomatoes, half of the chopped almonds, and 3/4 of parsley. Toss gently to incorporate. Season lightly with salt and pepper. Refrigerate until ready to serve.
When ready to serve, sprinkle remaining parsley and almonds on top. Enjoy.
Recipe contributed by: The Naked Cookbook, modified by eatlivefit.net