Happy Autumn, everyone!!
It’s officially fall and I couldn’t be more excited. I’ve actually been sitting on this recipe for the past year (!!) waiting for fall to come around again so I could post it. And now that it’s actually that time of year again, I’m simply brimming with excitement. I love autumn (especially September) because:
- It’s my birthday (this Saturday, actually!). I’m turning 24 on the 24th!
- It’s the season for apples and pumpkin and cinnamon and chai and so many delicious yummies
- The weather is SO NICE AND COOL
- The foliage in New England is the best in the world
- So many fun activities! Football, apple picking, hiking… the possibilities are endless.
- Apple. Cider. Donuts.
I could probably go on for a few more years about all the things I love about fall, but I’ve got to save some things to talk about for next year! ;) So instead, I thought I’d share some of my favorite autumn-y recipes from across the web that I can’t wait to make this year:
- Pumpkin Oats by Faring Well
- Sweet Potato Spice Shake by The First Mess
- Maple Pecan Bars by Heart of a Baker
- Spiced Plum Muffins by Happy Hearted Kitchen
- Pumpkin Spiced Whiskey Hot Chocolate by Spice + Sprout
- Stovetop Applesauce from With Food and Love
- Warm Autumn Spinach Salad from The Clever Carrot
- Pumpkin Beer Pretzels with Chipotle Queso from Half Baked Harvest
- Roasted Sweet Potato Salsa from The Full Helping
And a few throwbacks from yours truly:
- Creamy Autumn Beer Soup
- Harissa-Spiced Pumpkin Gnocchi
- Cozy Sweet Potato Macaroni Bake
- Thanksgiving Stuffing
Happy Fall, friends!!
Warm Autumn Salad w/ Shaved Parsnips + Pecans
This warm autumn salad is a celebration of fall’s bounty, with parsnips, hearty autumn kale, and warming chipotle pecans.
Ingredients
Salad
- 1/2 Cup Wheatberries uncooked
- 1/2 Head Purple Kale torn
- Handful of Baby Green Kale
- Shavings from 1 Parsnip
- Juice from 1 Lemon
Chipotle Pecans
- 1 1/2 Cups Pecan Halves
- 1 Tbs Maple Syrup
- 1/4 Tsp Chili Powder
- 1/4 Tsp Smoked Paprika
- 1/4 Tsp Salt
- 1/4 Tsp Paprika
Maple Mustard Vinaigrette
- 3 Tbs Dijon Mustard
- 2 Tsp Extra Virgin Olive Oil
- 1/2 Tbs Maple Syrup
- 2 Tbs Apple Cider Vinegar
- 1 Clove Garlic minced
- 1/4 Tsp Fresh Thyme
- Pinch of Salt + Pepper
Instructions
- Start by cooking the wheatberries. Bring wheatberries and 1 1/2 cups water to boil, then reduce to a simmer for 30 minutes.
- Then, mix pecans, maple syrup, and spices. Toast in the oven on the broil setting for 3-4 minutes, watching to ensure they don’t burn.
- To make the maple mustard vinaigrette, combine all dressing ingredients to a blender and blend on high until smooth and creamy.
- Next, put the purple kale in bowl. Add the juice from 1 lemon, and massage juice into the leaves for about 30 seconds.
- To assemble the salad, combine massaged purple kale, baby kale, parsnip shavings, cooked wheatberries, and pecans. Mix.
- Serve with the maple mustard vinaigrette. Enjoy!
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