autumn in a bowl.

Photo Credit: With Salt and Wit

Autumn in a Bowl from Michelle:

Costco Sweet Kale Mix (use everything except the dressing)

***If this mix is not available, it contains: chopped kale, broccoli slaw, shaved brussel sprouts, craisins and pipits (roasted pumpkin seeds)***

1-2 apples, diced (I used Honey Crisp, but any apple is fine)

1 container Blue Cheese

2 lbs butternut squash, diced (bags of pre-diced is easiest), roast at 425 with olive oil, salt and pepper until there's nice color on them, 35-40 minutes

Spiced Candied Pecans (you can buy these or make them yourself) I did 1 - 1.5 cups and ate the other 1/2 cup the recipe makes the next day.

2 cups pecan halves

1 egg white

1 T water

1/2 cup brown sugar

1 tsp coarse salt

Generous pinch of cayenne

Zest of one orange

Preheat oven to 300 degrees. Mix sugars, salt, cayenne and orange zest making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add pecans, and stir to coat evenly. Remove pecans from egg white mixture and let excess drip off. Put pecans in bowl with sugar mixture, and toss until evenly coated. Taste and adjust salt and cayenne if needed (it grossed me out to taste it at first but them I remembered I eat raw cookie dough with reckless abandon!) Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and seperate nuts as they cool. When completely cool, our the nuts into a bowl, breaking up any that stick together.

Maple Dijon Vinaigrette

1/3 cup olive oil

1/3 cup canola oil

1/3 cup maple syrup

1/4 cup apple cider vinegar

1 tsp Dijon mustard

1 tsp minced garlic

1 tsp coarse salt

Fresh ground black pepper

Mix in blender and adjust seasonings to taste.

Mix all ingredients for salad and dress with dressing to taste. Probably won't use all the dressing. Best when butternut squash is still warm.