Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette

Salad season is definitely not over.

Ingredients

  • 2 tablespoons coconut oil

  • 1 acorn squash, sliced in 1/2-inch thick rounds, seeds removed

  • 1/4 teaspoon salt & pepper

  • 2 teaspoons brown sugar

  • 1/2 cup whole pecans, chopped

  • 1/4 teaspoon pumpkin pie spice

  • 6 cups baby arugula

  • 1 avocado, sliced

  • 1 pomegranate, arils removed

  • 1 seedless cucumber, sliced

  • 1/3 cup pomegranate juice

  • 1/4 cup apple cider vinegar

  • 1/2 teaspoon freshly grated ginger

  • 1 garlic clove, freshly grated

  • 1/3 cup olive oil

Directions

Heat a large skillet over medium heat and add coconut oil. Sprinkle the squash slices with salt and pepper, then add them to the skillet and cook until golden. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Drizzle with the pomegranate dressing be low.

Combine pomegranate juice, apple cider vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together.

Plate the salad and layer on the remaining ingredients and enjoy!


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Bacon Cauliflower Chowder

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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Bacon Cauliflower Chowder

If you want to go full veg with this hearty chowder, skip the bacon and replace with 2 tablespoons of olive oil. This fall soup will be a family favourite.

Ingredients

  • 4 slices bacon, cut into lardons

  • 1 medium yellow onion, chopped

  • 2 medium carrots, peeled and chopped

  • 2 stalks celery, chopped

  • Kosher salt

  • Freshly-ground black pepper

  • 2 cloves garlic, minced

  • 2 tablespoons flour

  • 2 sprigs thyme, stripped and chopped

  • 1 head cauliflower, cut into small florets

  • 1 quart vegetable broth

  • 1 cup whole milk

Directions

In a large pot over medium heat, cook bacon until crispy. Transfer bacon to paper towels and drain all but 2 tablespoons of fat.

To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until slightly softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Sprinkle in flour and cook 2 minutes. Add thyme and cauliflower.

Pour in broth and milk and bring to a boil. Immediately reduce to a simmer until cauliflower is fork tender, about 15 minutes.

Garnish with bacon.


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Tuscan Spaghetti Squash

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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Tuscan Spaghetti Squash

This low-carb alternative might just be better than the real thing. Prepping for next week’s meals? The ingredients of this meal make it a cinch.

Ingredients

  • 1 large spaghetti squash

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly-ground black pepper

  • 4 slices bacon

  • 2 cloves garlic, minced

  • 1 1/2 cups cherry tomatoes, halved

  • 2 cups baby spinach

  • 1/2 cup heavy cream

  • 1/3 cup grated Parmesan cheese

  • Basil, for garnish

Directions

Preheat oven to 400 degrees F.

Cut squash in half lengthwise. Rub all over with olive oil and season with salt and pepper. Place flesh side-down on baking sheet. Bake for 40 to 45 minutes, until the spaghetti squash is tender. Let cool until cool enough to handle, then use two forks to pull apart spaghetti squash flesh into fine noodle-like strings.

Meanwhile, cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate to drain.

Pour off half the bacon fat and add garlic, tomatoes and spinach to the skillet. Season with salt and pepper. Add heavy cream and Parmesan cheese and let simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil.


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Cauliflower Stuffing

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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CAULIFLOWER STUFFING

Cauliflower takes the place of bread in the low-carb stuffing of your dreams. Perfect for stuffing chicken, turkey, pork or peppers.

Ingredients

  • 4 tablespoons butter
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 cup mushrooms, chopper
  • Kosher salt
  • Freshly-ground black pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh sage (or 1 teaspoon ground sage)
  • 1/2 cup vegetable or chicken broth

Directions

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, about 8 to 10 minutes.

Add parsley, rosemary and sage and stir until combined, then add vegetable broth and cover with a lid. Cook until totally tender and liquid is absorbed, about 15 minutes.


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