Salads

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

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A cool-weather salad filled with bright, bold flavors and colors.

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1 medium or 2 small Delicata squash, cut in half, seeded and sliced into 1/2-inch-thick rings
2 small Fuyu persimmons, cut into thin wedges
4 Tablespoons/ 60ml extra-virgin olive oil, divided use
2 Tablespoons/30ml Apple cider vinegar
1 Tablespoon/15ml Pomegranate molasses
1 teaspoon Dijon mustard
Sea salt, to taste
Freshly ground pepper, to taste
2 oz baby kale leaves or about 1/2 a bunch Lacinato kale, stems removed and leaves torn into pieces
2 oz. mixed baby greens, such as chard, spinach and romaine
1/4 cup fresh pomegranate seeds
¼ cup/ 28g toasted almonds, coarsely chopped
Preheat oven to 400°F. In a bowl, toss the squash with 1 Tablespoon of the olive oil and a pinch of salt and pepper. Place on a baking sheet and roast until tender (about 30 minutes). Meanwhile in a large...
See the full directions on my site
Nutritions

Calories
141

Sodium
122mg
5% DV

Fat
7g
12% DV

Protein
2g
5% DV

Carbs
15g
5% DV

Fiber
1g
7% DV

Rich, gooey and fudgy Chocolate Chess Pie is a favorite Southern dessert that's perfect for every occasion. Best of all, the easy pie recipe is ready for the oven with just 10 minutes of prep!

1 c sugar
3 T cornmeal
3 T unsweetened cocoa powder
Pinch salt
3 eggs
1/2 c salted butter
1/2 c light corn syrup
1 t vanilla extract
1 unbaked 9-inch pie crust
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  1. Preheat oven to 350 degrees F. In a large bowl, whisk together sugar, cornmeal, cocoa and salt. Add eggs, melted butter, corn syrup and vanilla; mix well. Pour into unbaked pie crust.

  2. See the full directions on my site
Nutritions

Calories
364

Sodium
274mg
11% DV

Fat
24g
37% DV

Protein
2g
5% DV

Carbs
38g
12% DV

Fiber
1g
6% DV
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