Name: Roasted Squash & Beet Fall Salad
Prep time: 10 min
Cook time: 50 min
Yield: 4 people
Ingredients: 1 medium size butternut squash, peeled, seeded & diced into 1" pieces (you can use Acorn or Delicata too ); 3 medium red beets - trimmed, peeled; 1/3 cup thinly sliced red onion; 1 cup roasted walnuts; 6 cups mixed greens; 1/3 log honey goat cheese - crumbled (use Vermont Creamery ); 1/2 cup olive oil; 1/4 cup balsamic vinegar; 1 tsp dijon mustard; 1 tsp garlic salt; 1 tsp ground pepper; 1 tsp Italian seasoning

Roasted Squash & Beet Fall Salad

One thing I love about Fall, is comfort food and my roasted squash and beet salad is an all time fav. Even Scott, who doesn’t like goat cheese, gobbled this salad up. We served it with stuffed Portabella Mushrooms (I guess I’ll need to do that recipe next). Other than the time roasting the squash and beets, this salad can be whipped up in a matter of minutes.

Be sure to use Vermont Creamery Clover Blossom Honey goat cheese – it will make a big difference. Scott and I don’t like our goat cheese to be too “goaty” or tangy rather. This cheese is very smooth, a tad sweet and really pairs well with the other salad ingredients.

Enjoy!

Roasted Squash & Beet Fall Salad Yum

This salad is full of flavor, slightly nutty and sweet. Compliment it with stuffed portabella mushrooms for a complete meal. Be sure to only use Vermont Creamery Honey goat cheese.

Course

Side Dish

Cuisine

American

Keyword

galley recipes

Prep Time

10 minutes

Cook Time

50 minutes

Passive Time

15 minutes

Servings

people

Ingredients

Salad Ingredients

1 medium size butternut squash, peeled, seeded & diced into 1" pieces you can use Acorn or Delicata too
3 medium red beets - trimmed, peeled
1/3 cup thinly sliced red onion
1 cup roasted walnuts
6 cups mixed greens
1/3 log honey goat cheese - crumbled use Vermont Creamery

Balsamic Dressing

Course

Side Dish

Cuisine

American

Keyword

galley recipes

Prep Time

10 minutes

Cook Time

50 minutes

Passive Time

15 minutes

Servings

people

Ingredients

Salad Ingredients

1 medium size butternut squash, peeled, seeded & diced into 1" pieces you can use Acorn or Delicata too
3 medium red beets - trimmed, peeled
1/3 cup thinly sliced red onion
1 cup roasted walnuts
6 cups mixed greens
1/3 log honey goat cheese - crumbled use Vermont Creamery

Balsamic Dressing

Instructions

Pre-heat oven to 375 degrees. Cut beets in half. Sprinkle with olive oil, salt and pepper. Roast for 30 minutes on a foil lined cookie sheet.
Dice & peel butternut squash into 1" pieces. Sprinkle with olive oil, salt and pepper and add squash to the cookie sheet with beets. If you substitute butternut for another squash - check the cooking time. Roast walnuts in a skillet for about 5 minutes until toasted.
Once beets and squash are tender, remove from oven to cool. Slice beets when cool. Mix greens, onion, squash, beets and goat cheese with dressing. Top with walnuts.

Balsamic dressing

Blend all ingredients until thoroughly blended.

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Antipasto Chicken Salad

Antipasto Chicken Salad for a Hungry Crowd

This antipasto chicken salad recipe is perfect has a meal and it’s very easy to make. I make this recipe all year round, not just during the summer. You can add more meat to it for a heartier dish and serve it with warm crunchy bread for the perfect meal.

When Scott and I first bought our boat Kokomo, I didn’t think we would prepare that many meals on board. But once we fell in love with being at our marina, enjoying the views of DT Seattle, I love to eat on board. The biggest challenge I have is working in a small space with not a lot of counter space. With that said, I buy ingredients that are already cooked or prepared when I make meals on our boat.

In this recipe, I will either pre-make the chicken at home or buy cooked chicken from the deli at Safeway. You could also use a rotisserie chicken too. Enjoy!

Antipasto Chicken Salad
Yum

This hearty salad is perfect for a hungry dinner crowd. Buy cooked chicken from the grocery store deli, add crunchy bread and you have dinner prepared!

Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Servings

people

Ingredients

12 oz cooked chicken, cubed or shredded
9 oz chopped romaine lettuce
8 oz Italian salami chub, halved & sliced into 1/4" pieces
1/2 cup chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
6 each provolone cheese sticks, sliced into 1/4" pieces
3 each scallions, sliced
1/4 cup shredded parmesan cheese
1/4 cup kalamata olives, pitted & sliced in half optional (my husband doesn't like olives)

Italian Vinaigrette Dressing

Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Servings

people

Ingredients

12 oz cooked chicken, cubed or shredded
9 oz chopped romaine lettuce
8 oz Italian salami chub, halved & sliced into 1/4" pieces
1/2 cup chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
6 each provolone cheese sticks, sliced into 1/4" pieces
3 each scallions, sliced
1/4 cup shredded parmesan cheese
1/4 cup kalamata olives, pitted & sliced in half optional (my husband doesn't like olives)

Italian Vinaigrette Dressing

Instructions

Whisk the vinaigrette dressing ingredients until blended together. When ready to serve, toss salad ingredients with dressing (use as little or as much to your taste). Serve immediately with a warm baguette.

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Super Greens Salad with Roasted Beets, Walnuts & Blue Cheese

Super Greens Salad – It’s healthy too!

When it comes to salads, I’m always looking for unique ingredients. I’m not one for just greens and dressing – too boring for me. Since I love roasted beets, roasted walnuts and blue cheese, why not put them all in a salad?! Voila! This is delicious. You could use a store bought vinaigrette, but this recipe is so easy, why not make your own. Since there are just a few ingredients, you can easily make this on your boat. Recently I made this salad to pair with my Roasted Butternut Squash Raviolis and it was a great pairing!

Super Greens Salad with Roasted Beets, Walnuts & Blue Cheese Yum

While this salad is very simple, it has a ton of flavor and is elegant enough to serve at any dinner party. Easy to prepare on boat and it will surely be everyone's favorite!

Course

Side Dish

Cuisine

American

Prep Time

10 minutes

Servings

people

Ingredients

1 5 oz Super greens salad mix Baby Kale, Baby Spinach & Baby Chard
2-3 small roasted beets, sliced & cut in half you buy pre-cooked beets in your organic section of the grocery store
1/4 cup roasted shelled walnuts, halved toast them in a small pan for about 5 minutes
1/4 cup crumbled blue cheese

Vinaigrette Dressing

1 tbsp extra virgin olive oil
1 tbsp Rose' wine vinegar champagne vinegar will work too
1 tsp Dijon mustard
salt & pepper

Course

Side Dish

Cuisine

American

Prep Time

10 minutes

Servings

people

Ingredients

1 5 oz Super greens salad mix Baby Kale, Baby Spinach & Baby Chard
2-3 small roasted beets, sliced & cut in half you buy pre-cooked beets in your organic section of the grocery store
1/4 cup roasted shelled walnuts, halved toast them in a small pan for about 5 minutes
1/4 cup crumbled blue cheese

Vinaigrette Dressing

1 tbsp extra virgin olive oil
1 tbsp Rose' wine vinegar champagne vinegar will work too
1 tsp Dijon mustard
salt & pepper

Instructions

In a small bowl, whisk vinaigrette dressing ingredients until blended. Carefully toss salad ingredients in a large bowl with vinaigrette and serve immediately.

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Heirloom Tomato Salad

When in doubt and it’s a hot day, you can always fall back on a fresh tomato salad with mozzarella! It only has four ingredients and tons of flavor!

Heirloom Cherry Tomato Salad Yum

This heirloom tomato summer salad only uses four ingredients and is perfect for boating!

Course

Side Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

0 minutes

Servings

people

Ingredients

Heirloom Tomato Salad

1 16.5oz container heirloom cherry tomatoes sliced in half
4 oz fresh mozzarella bocconcini balls - bite size or you can use regular balls and cut them into bite size pieces
.25 cup fresh basil, chopped
.25 cup red wine vinaigrette dressing

Red Wine Vinaigrette Dressing

Course

Side Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

0 minutes

Servings

people

Ingredients

Heirloom Tomato Salad

1 16.5oz container heirloom cherry tomatoes sliced in half
4 oz fresh mozzarella bocconcini balls - bite size or you can use regular balls and cut them into bite size pieces
.25 cup fresh basil, chopped
.25 cup red wine vinaigrette dressing

Red Wine Vinaigrette Dressing

Instructions

Mix and blend all of the vinaigrette dressing. Then add 1/4 cup of the dressing to salad. Season with salt and pepper as desired. Let sit for 15 minutes and serve at room temperature.

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