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

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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This chicken and orzo soup is amazing and perfect for a cold winter night. Now that winter has arrived, Scott and I plan on staying on the boat a few winter nights to see if we like it. There’s something romantic and cozy about bundling up on a cold night and making homemade soup.

Everyone loves homemade chicken soup, but it can also take a few hours to make (if you are making your own broth). The best part about this chicken orzo and kale soup, is that it’s not only tasty, but it takes just a few minutes to make. That makes for the perfect soup recipe on a boat, when you don’t have a lot of time or space.

One great thing about this chicken & orzo kale soup recipe, is that you can alter it however you wish. Don’t like kale? Use spinach. Don’t like orzo? Use cooked wild rice. The most important thing to remember, is to have your favorite blanket and a movie ready for after dinner. Enjoy!

Chicken Orzo & Kale Soup Yum

This savory chicken soup is perfect for a cold winter's night and it only takes a few minutes to prepare. Everyone in your family will love it.

Course

Main Dish

Cuisine

American, Italian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 tbsp olive oil or you can use avocado oil
2 each heirloom organic carrots sliced
1 cup chopped yellow onion
2 each celery ribs sliced
1 med bay leaf
1 tsp Italian seasoning
2 tsp kosher salt & fresh ground pepper
4 cups chicken broth
1 whole Cooked Rotisserie Chicken slightly shredded or cut into cubes
1 cup orzo, uncooked
1 tsp crushed red pepper
3 cups curly kale torn into bite size pieces
2 tbsp shredded parmesan cheese

Course

Main Dish

Cuisine

American, Italian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 tbsp olive oil or you can use avocado oil
2 each heirloom organic carrots sliced
1 cup chopped yellow onion
2 each celery ribs sliced
1 med bay leaf
1 tsp Italian seasoning
2 tsp kosher salt & fresh ground pepper
4 cups chicken broth
1 whole Cooked Rotisserie Chicken slightly shredded or cut into cubes
1 cup orzo, uncooked
1 tsp crushed red pepper
3 cups curly kale torn into bite size pieces
2 tbsp shredded parmesan cheese

Instructions

In a Dutch oven or large stock pot heat oil and saute carrots for 2 minutes. Add celery and yellow onions and saute for 3-4 minutes until tender. Add bay leaf, Italian seasoning, salt and pepper and cook for 1 minute.
Add chicken broth and bring to a boil. Add chicken, orzo, crushed red pepper and curly kale. Reduce to a simmer and cook uncovered for about 10 minutes or until orzo is tender. Sprinkle Parmesan cheese and serve with crusty warm bread.

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