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
- 1/2 Cup Wheatberries uncooked
- 1/2 Head Purple Kale torn
- Handful of Baby Green Kale
- Shavings from 1 Parsnip
- Juice from 1 Lemon
- 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
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!