Salads

Fall Harvest Salad with Pumpkin Goddess Dressing

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This Fall Harvest Salad with Pumpkin Goddess Dressing celebrates the bounty of the season in a beautiful combination of tastes and textures. From crunchy toasted pecans to tender roasted acorn squash, crisp juicy apples to tart dried cranberries, it’s a healthy Thanksgiving side dish that won’t weigh you down!

8
For the Pumpkin Goddess Dressing:
1 cup plain Greek-style yogurt
2 Tablespoons apple cider vinegar
2 Tablespoons olive oil
1 Tablespoon maple syrup
½ cup sour cream or plain Greek-style yogurt
? cup pure pumpkin puree (I used the canned version)
1 teaspoon minced garlic (or about ¼ - ½ teaspoon garlic powder)
½ teaspoon salt
¼ teaspoon dried thyme leaves
¼ teaspoon cinnamon
For the Salad:
1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting*
1 apple, thinly sliced
½ cup toasted pecans
¼ cup dried cranberries
1 pkg. (5-6 ounces) mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)
For the dressing: Place all ingredients in a blender and combine. Chill until ready to use. To roast the acorn squash: preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set ...
See the full directions on my site
Nutritions

Calories
188

Sodium
316mg
13% DV

Fat
10g
15% DV

Protein
3g
6% DV

Carbs
24g
8% DV

Fiber
3g
12% DV
Baked Ambrosia

This 20-minute Creamy Pumpkin Chorizo Bucatini will become your go-to pasta dish this fall! It is quick, hearty, and makes a comforting weeknight dinner.

package(s) bucatini
8 oz ground chorizo
1 small onion ( chopped )
3 cloves garlic ( minced )
1/2 tsp red pepper flakes
1 15 oz can pumpkin puree
1/4 cup cream
1/4 cup pasta water
1/2 tsp cinnamon
to taste salt and pepper
to taste pumpkin seeds and grated parmesan cheese ( for topping )
6
  1. Cook bucatini to al dente, according to package. Drain, reserving ½ cup pasta water. Set aside.
  2. Cook chorizo in a large saucepan over medium high heat, about 5 minutes. Add onion to chorizo and ...
    See the full directions on my site
Nutritions

Calories
239

Sodium
473mg
19% DV

Fat
17g
26% DV

Protein
9g
19% DV

Carbs
8g
3% DV

Fiber
1g
6% DV

Replacing the meat with hearty portobellos makes this meal healthy, tasty, and FILLING.

1 cup onions ( thinly sliced )
1/2 cup red bell peppers ( thinly sliced )
1/2 cup green bell peppers ( thinly sliced )
4 whole portobello mushroom caps ( sliced )
2 tablespoons red wine
salt and pepper to taste
4 whole hoagie rolls
4 ounces provolone cheese ( sliced )
4
Heat a large skillet coated with cooking spray over medium-high heat. Add portobellos and cook until softened and browned, about 3 to 4 minutes. Turn the heat to high and add the wine; cooking until it is ...
See the full directions on my site
Nutritions

Calories
322

Sodium
1191mg
49% DV

Fat
16g
26% DV

Protein
14g
28% DV

Carbs
35g
11% DV

Fiber
5g
20% DV

Meyer lemons have the flavor of lemons without the acidity. These Meyer Lemon Olive Oil Muffins are packed with delicious lemon and olive oil flavor and speckled with chia seeds for added protein.

For the muffins:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons chia seeds
1 cup sugar
1 cup nonfat yogurt
3/4 cup milk
1/2 cup butter ( melted )
2 tablespoons extra virgin olive oil
2 large eggs ( divided )
1/2 tablespoon meyer lemon zest
1 tablespoon meyer lemon juice
1/2 teaspoon vanilla
For the glaze:
3/4 cup powdered sugar
1 ( 2 tablespoons meyer lemon juice )
2 teaspoons meyer lemon zest
1/2 teaspoon vanilla
12
For the muffins: Preheat oven to 375. Combine the flour with the next four ingredients (baking powder through chia seeds). Combine with a whisk and set aside. Combine the sugar with the next eight ingredients ...
See the full directions on my site
Nutritions

Calories
302

Sodium
182mg
7% DV

Fat
11g
17% DV

Protein
4g
9% DV

Carbs
46g
15% DV

Fiber
2g
8% DV

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.

For the cake:
1 1/2 cups flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter ( melted and cooled )
1 1/2 cups sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup nonfat yogurt
4 large ( ripe bananas )
For the glaze:
3 tablespoons peanut butter powder
3 tablespoons fat free milk
1 tablespoon peanut butter
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
16
For the cake: Preheat oven to 350. Combine the flours with the baking soda, baking powder, and salt. Stir with a whisk and set aside. Combine the butter with the sugar in a mixing bowl and beat until light and ...
See the full directions on my site
Nutritions

Calories
667

Sodium
751mg
31% DV

Fat
49g
76% DV

Protein
4g
8% DV

Carbs
47g
16% DV

Fiber
1g
7% DV

Chimichurri Crispy Duck with Baked Tostones is not your typical duck breast recipe! The skin is crispy, the chimichurri is delicious and the baked tostones round out the Latin American meal.

1 pound duck breasts ( 2 whole )
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup parsley
1/4 cup fresh oregano
1/4 cup green onions
1/8 cup fresh oregano
1/2 cup vegetable stock
4 cloves garlic
2 tablespoons red wine vinegar
2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 large plantains
2
Preheat oven to 400. Trim off any excess duck fat that hangs over the breast. Using a sharp knife, score the skin at a diagonal. Place, skin side down, in a cold skillet on medium heat. Allow the duck fat to ...
See the full directions on my site
Nutritions

Calories
348

Sodium
3303mg
137% DV

Fat
3g
5% DV

Protein
8g
16% DV

Carbs
85g
29% DV

Fiber
10g
42% DV

Using my favorite dip mix as the dressing, this Fiesta Pea and Pasta Salad will vanish! Since it’s packed with delicious flavors and vegetables don’t be surprised if your family licks the bowl clean!

8 ounces orecchiette
2 cups frozen peas ( thawed )
1 cup frozen corn ( thawed )
1/2 cup diced ( roasted red peppers )
1/2 cup Greek yogurt
1/4 cup buttermilk
2 tablespoons mayonnaise
1.1 ounce package Fiesta Ranch Dip Mix
6
Cook the pasta according to package directions omitting salt and oil. Drain and rinse under cold water (or refrigerate overnight) until cooled. Stir the pasta with the peas, corn, and roasted red peppers in a ...
See the full directions on my site
Nutritions

Calories
521

Sodium
774mg
32% DV

Fat
33g
51% DV

Protein
4g
9% DV

Carbs
11g
3% DV

Fiber
3g
12% DV

The ultimate meat marinade makes the ultimate grilled meat. Marinated Lamb Chops are packed with delicious flavor and perfect for summer grilling.

5 cloves garlic ( sliced )
1/2 cup chopped shallots
2 tablespoons chopped rosemary
1 tablespoon chopped oregano
1 tablespoon chopped thyme
pinch crushed red pepper flake
1/4 cup olive oil
1/4 cup red wine vinegar
2 pounds lamb loin chops
4
Combine first six ingredients (garlic through red pepper flake) in the bowl of a mini food processor or other small chopper (I used this Tupperware one here). Process until minced. Place in a small mixing ...
See the full directions on my site
Nutritions

Calories
782

Sodium
139mg
5% DV

Fat
61g
94% DV

Protein
40g
80% DV

Carbs
9g
3% DV

Fiber
4g
17% DV
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