Fall Harvest Salad with Maple Dijon Vinaigrette

sweet potato brussel sprout salad

I haven’t been posting many recipes lately, since with only 2 months to go, I’ve definitely got wedding on the brain (and blog), but this Fall Harvest Salad is too good not to share! This hearty salad is packed full of my favourite fall flavours.

Roasted brussel sprouts and sweet potatoes combine with walnuts, blue cheese, and dried cranberries is this wonderfully delicious arugula salad.

Your guests will love this as a starter at Thanksgiving dinner.

The brussel sprouts are definitely the star of the show: coated in maple syrup which caramelizes when roasted, with crispy leaves on the outside and warm and tender on the inside.

An extra dose of maple syrup tops this hearty Fall Harvest Salad with a simple Maple-Dijon dressing.

thanksgiving dinner salad

Fall Harvest Salad
 
Prep time
Cook time
Total time
 
A hearty fall salad topped with roasted brussel sprouts, walnuts and blue cheese, served with a sweet Maple Dijon vinaigrette.
Author:
Serves: 6-8
Ingredients
  • 12 cups arugula
  • 1 lb brussel sprouts, trimmed and halved
  • 2 sweet potatoes, peeled and chopped into 1" cubes
  • ½ cup olive oil, divided
  • ¼ cup maple syrup
  • sea salt and pepper
  • ½ cup blue cheese, crumbled
  • ½ cup walnuts, chopped
  • ½ cup dried cranberries
  • Maple Dijon dressing: In a jar, combine ¾ cup olive oil, ¼ cup red wine vinegar, 3 tbs Dijon mustard, ¼ cup maple syrup and a dash of salt and pepper. Shake to combine.
Instructions
  1. Preheat oven to 400F
  2. In a large bowl or Ziploc back, combine trimmed and halved brussel sprouts with ¼ cup of oil, maple syrup, ½ tsp salt and ¼ tsp black pepper and toss until coated
  3. Spread in a single layer on a baking sheet
  4. Roast at 400F for 35-40 minutes until fork tender, flipping halfway
  5. Follow the same steps for the sweet potato, except no maple syrup
  6. Roast at 400F for 20-25 minutes until fork tender, flipping halfway
  7. Meanwhile, in a large bowl, assemble remaining salad ingredients
  8. Allow roasted vegetables to cool slightly to avoid wilting arugula, but best served warm
  9. Drizzle with Maple Dijon dressing and enjoy!

harvest dinner salad

Saying ‘I do’: Small wedding cake inspiration

Shortly after we got engaged, a good friend of mine graciously offered to make our wedding cake. He’s an incredibly talented cook and baker, so I was thrilled with the offer.

I’ve requested a small wedding cake for us to cut, and matching cupcakes to go along with the cut cake for our guests.

We haven’t made our final choices on the flavour for our small wedding cake, but I’m pushing for lemon!

I know the style of cut cake I want isn’t taking full advantage of my friend’s talents, but I am just loving the look of these more simple cakes. Aren’t they so pretty?

petite wedding cake[source]

small wedding cakes[source]

small two tier wedding cake[source]

tiny cake with gold cake toppers[source]

gold cake[source]

Which cake is your favourite? What’s your flavour?

Easy pumpkin protein pudding

Easy High-Protein Pumpkin Pudding

If you find yourself with left-over pumpkin puree, use it in this super easy pumpkin protein pudding that delivers 30 grams of protein for fewer than 200 calories. Continue Reading

nuPasta LOW-CALORIE Noodles: Teriyaki Pork Noodle Salad (Under 300 calories)

Low-Calorie Teriyaki Pork Noodle Salad

Since  I’m currently counting calories to lose weight for my wedding, eggs, grilled chicken and tuna served up on salads have been my easy go-to low-cal meals lately. They might not be the most exciting meals, but those dinners take only minutes to prepare and serve up a good dose of protein, which is perfect for when I get home from work and am totally ravenous. nuPasta low-calorie noodles have been a calorie- and time-saving grace!If I can’t whip something together ASAP, I risk raiding the cupboards, so it’s important for me to be able to put together quick and easy meals.

Low-Calorie Teriyaki Pork NuPasta Noodle Salad

By using NuPasta, I didn’t even need to bring a pot of water to a boil. You might remember when I wrote about these miracle noodles after picking up a few boxes at the CNE last month. NuPasta’s super low-calorie noodles are already cooked and just need to be rinsed and heated, or served up cold as they are in this salad.

After peeling my carrots, I continued on and peeled ribbons for the salad. If you’re not totally lazy, you can spiralize the carrot, too. Now knowing that I was too lazy to pull out my veggie spiralizer, you definitely know this is a total lazy-girl easy weeknight dinner.

Teriyaki Pork Noodle Salad

Use nuPasta low-calorie noodles in this quick and easy Teriyaki Pork Noodle Salad. This flavorful and hearty dinner salad is under 300 calories per serving.

SERVES: 6

INGREDIENTS

1 lb pork tenderloin, cut into 1″ slices
2 tbs coconut oil
1 package nuPasta angel hair pasta, drained and rinsed
2 carrots, peeled
1/4 red onion, sliced thinly
10 cups spinach
salt and pepper
Marinade:
1 cup tamari
1/2 cup rice wine vinegar
1 tbs crushed garlic
Dressing:
1/4 cup olive oil
2 tbs tamari
2 tbs red wine vinegar
1 tbs Dijon mustard

INSTRUCTIONS:

Prepare marinade by mixing tamari, vinegar and garlic in a large bowl or ziplock
Toss tenderloin in marinade and set aside
Spiralize or peel carrots into thin ribbons and combine with onion and spinach in a large salad bowl
Heat oil in a large pan over medium-high heat
Season pork well with coarse salt and pepper
Cooking half of the sliced pork pieces at a time to avoid crowding the pan, cook 4-5 minutes per side until browned and under internal temperature reaches 150F, remove from heat an let rest for 3 minutes
Prepare salad dressing (mix oil, tamari, red wine vinegar and mustard)
Add cold noodles and dressing to salad and toss
Arrange salad on plates and top with pork

Low-Calorie Teriyaki Pork Noodle Salad