- Kale (Green curly & purple)
- Roasted delicata squash (warmed)
- Oven baked, marinated tempeh (warmed) (Bragg’s Liquid Aminos, Balsamic vinegar, Trader Joe’s Apple Cider Jam, Fresh rosemary)
- Dry toasted hazelnuts
- Red onion
- Goji berries (dried lychee fruits/wolfberry)
- Apple cider vinegar
- Balsamic vinegar
- Olive oil
- Trader Joe’s Apple Cider Jam
- Bragg’s Liquid Aminos
- Fresh rosemary
- Dried coriander & cumin
When delicata squash is in season (what what short, but wonderful season it is!), I try to eat it every week. Its tender, almost melt-in-the-mouth flesh is sweet, light, and smooth, I savor every single bite. I love the fact that the skin is edible and the vibrant golden flower shapes make me smile every time I sit down to enjoy them.
I wanted to highlight that sweetness in this week’s salad and thought the best way to do that would be a dressing made with the flavors of Autumn, so I pulled out the jar of Trader Joe’s Apple Cider Jam. It’s loaded with the spicy palate of cinnamon & baking spices, with a deep apple flavor and a hint of brightness. It packs a lot of sweetness, though, so I cut it with vinegar and cumin & coriander to keep it from overwhelming everything else. The fresh rosemary is the surprise in the dressing because it adds a woodsy and lemony depth.
Where the squash almost melts in your mouth, whole dry-toasted hazelnuts and raw red onion slivers crunch. The savory marinated baked tempeh gives heft to each bite and adds the necessary salty, umami savoriness with each satisfying mouthful. The real winner, however, was my last minute swap from dried bing cherries to goji berries. I use goji in my ginger tonic each evening, loving the cheery-cherry-like flavor they add. They worked like a dream in this salad, giving a subtle tangy flavor, with lemony, honey hints and a pop of red that makes me smile right before I gobble them up.