Recipe: Red Cabbage Salad With Broiled Butternut Squash & Pear

Think the start of fall means salad season is over? Think again! Fall is a great time to rethink salads. Instead of tomatoes and cucumbers, instead, think beets, cabbage, and squash. Add apples or pears, and some toasted nuts, and you have a hearty, gorgeous, healthy fall salad like this one!

Red Cabbage Salad Tossed With Broiled Butternut Squash & Pear

Ingredients:

1 small butternut squash (about 1 pound)
2 firm ripe pears, washed
1 Tbsp butter, melted
3 cups finely chopped red cabbage
1 small Granny Smith apple, chopped
1/4 cup chopped walnuts, toasted
1/2 cup raspberry or regular vinaigrette dressing

Directions:

• Get out broiler pan and spray with cooking oil.
• Peel the squash, cut in half lengthwise and scoop out the seeds and discard.  Cut squash into 1/2 inch slices, crosswise.
• Cut pears in half lengthwise, then into 8 wedges, then cut out core and seeds from wedges.
• Brush squash and pears with melted butter.
• Preheat broiler. 
• Place squash on broiler pan; place pan on rack about 3 inches from heat and broil for 3 minutes, remove from oven and turn each piece over.
• Now add the pears to the broiler pan; put on rack and broil 3 more minutes or until squash is tender and pears are hot.
• Place chopped red cabbage on a large platter or salad bowl.
• Top with hot squash and pears.
• Add chopped apple and walnuts, then drizzle vinaigrette dressing evenly over entire salad.
• Toss and serve immediately.

Recipe: Blended Fall Fruit And Veggie Soup

This soup combines sweet and savory flavors of fall into one special and unique warming dish with layers of autumn flavor. Sweet potatoes, apples and pears lend sweetness and richness to the earthy taste of carrots, celery and zucchini, and the kick of curry brings everything up a notch to something really special! Check this one out this fall and it'll warm you inside and out.

Blended Fall Fruit And Veggie Soup
(Serves 4.)

Ingredients:

2 tsp Olive oil
1 stalk celery, finely chopped
1 med onion, diced
1 tbsp curry powder
1/2 lb carrots, scrubbed and diced
1/2 lb zucchini, washed, sliced lengthwise, seeds removed, and diced
1/2 lb sweet potatoes, peeled, diced
1 med Bartlett pear, cored, and coarse chopped
1 Small Granny Smith cored, and coarse chopped
3 1/2 cups chicken or vegetable broth
1/2 cup fresh parsley

Directions:

1. In a large soup pot or Dutch oven, heat the oil over medium heat until sizzles when a drop of water is added.
2. Add the celery to the pot and cook until just starting to soften.
3. Add the onion to the pot and continue to cook until both the celery and onion have become transparent.
4. Add the curry powder and stir to combine.
5. Add the vegetables, fruit, and parsley, stir to combine, then pour in the broth.
6. Bring the soup to a boil, then immediately turn heat down to low, cover the pot, and allow soup to simmer for 15 to 20 minutes, stirring occasionally and watching so it doesn't boil.
7. To create a smooth, blended soup, allow soup to cool slightly, then transfer soup in small batches to blender and blend until desired texture is reached.
8. Pour back into soup pot and reheat over low heat until just hot, not boiling.
9. Serve with a dollop of creme fraiche, sour cream, or yogurt.