Asian Pear Spaghetti Squash Pomegranate Salad

    
            
What is that expression.. iimitation is the sincerest of flattery.
These last two post, seem to be inspired by my latest trip to Colorado. Once again, Denver has it right, with the fine dining, and gluten free alternatives, Root Down is an amazing restaurant, with an awesome menu. My recipe here is inspired by a dish that I ate, while at Root Down.   With some simple tweaks, by omitting the Star Anise Vinaigrette sauce because it had rice and making my own little vinaigrette, and using an aged Cheddar I was wanting to create a dish that would satisfy my craving until I can get back for a visit! 


I felt slightly hesitant that my family wouldn't love this dish as much as I did. My husband who does not like Spaghetti squash loves this dish, and had seconds, and will be taking some to work tomorrow. It turned out amazing, even though we were unable to make it precisely the same.


Ingredients


1 Spaghetti Squash
2 Asian Pears (sliced)
4 Tablespoons of Pomegranate
1 cup of Candy Walnuts (paleo Recipe here)
3/4 cup of sliced mushrooms
2 garlic cloves
2 Chicken Breast (if desired, but not needed)
Kosher Salt
Pepper
4 tablespoons of Olive oil 
1 tablespoon of butter
4 cups of Arugula


Dressing
1/2 cup of olive oil
2 tablespoons of Balsamic vinaigrette
1/4 tsp of pink Himalayan salt 
Dash of pepper
2 teaspoons of lemon juice ( fresh squeezed)
Dash of granulated garlic


Pre- heat oven for 425 degrees, and roast Spaghetti Squash 45 minutes to an hour. If you are new to roasting Spaghetti Squash I have a standard recipe here. This is great time to salt and pepper your chicken and bake it covered for 30 minutes or until done. 


While Spaghetti Squash is roasting, roast your sliced pears for 10 to15 minutes. Sprinkle one tablespoon of olive oil or grape seed oil on top, to keep moist.

Start Candied Walnuts. 

Saute diced garlic, and sliced mushrooms in one tablespoon of butter for ten minutes. 


Once Spaghetti squash is roasted, and soft. Take your fork along the inside of the squash, and shave out the squash. 

Layer, the squash on the bottom adding all the other ingredients as you desire them. Add cheese if you chose, we used Kerrygold Dubliner cheese, Toss and serve!

Powerful Antioxidants, and adds so much color to this dish!

Lime Fiesta Salad!

• 2 cups of Herb mix, or Spring mix
• 2 vine tomatoes
• 1 lime
• 2 mushrooms, 
• 1 Avocado
• 1/4 green pepper,
• Feta Cheese as a garnish
• Dressing ( Martha Stewart)
• 1 Lemon
• 1 lime
• 1/4 cup of olive oil
• 1/4 tsp of Koasher salt
• 1/4 tsp of ground white pepper

Squeeze the lemon and lime in a bowl, and mix with olive oil, salt and pepper. Dress salad, and serve!

Serve with Zesty Chicken Soup and enjoy!




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Berry Summer Salad

I love summer Berry Much. What better way to celebrate warmer temperatures than by enjoying a light summer salad, topped with natures antioxidant goodness!

• 1 Cup of Rasperries
• 1 Cup of Blackberries
• Avocado
• several sliced mushrooms (optional)
• 6 cups of Fresh Spring Mix or Spinach
• 1/2 cup of Goat Cheese or Feta Cheese
• 3 Tablespoons of Napa Valley Naturals Olive oil
• 2 Tablespoons of Oilerie Balsamic Vinaigrette aged 25 years
• a dash of salt

This is a simple recipe.

Toss leaves in a bowl. Toss on top the rinsed fruit and diced avocado. Add Cheese. In a small bowl add Olive oil, and balsamic, and a pinch of salt. Stir well and add to salad.

This can be topped with any not that you choose. Goes excellent with Chicken as well!

Serve and Enjoy!

Strawberry Walnut Spinach Salad drizzled in a White White Vinaigrette

The sun has magically appeared in Portland Oregon, and the days has become warmer and are now lasting longer! It has been amazing weather, and the farmers market is right around the corner and so I am of course inspired to prepare dishes that are seasonal delights here in Oregon!

So I thought what better way than to celebrate late spring in Oregon, than with delicious strawberries!

 Strawberry Walnut Spinach Salad drizzled in a White White Vinaigrette, is a light salad that can be prepared in no time, and you do not even need to turn on the oven! Of course we did serve this with a chicken that was seasoned with Thyme, Oregano, and salt!

• 4 cups of strawberries
• 3 cuties or 1 orange
• 10 cups of fresh spinach
• 1/3 cup goat cheese
• 2 tblsp crushed walnuts
• 1 tblsp maple syrup (or Local Honey)
• 1/3 cup extra virgin olive oil
• 1 tbps white wine vinegar   
• sprinkle of salt 1/4 teaspoon

In a bowl toss 10 cups of prepared or (fresh farmers market) Spinach. Squeeze one whole cutie, or one tablespoon of orange into the spinach and toss.

In a separate bowl mix all the rest of the wet ingredients. Squeeze Orange, maple syrup, olive oil, white wine vinegar and the sprinkle of salt, all together.

Coat spinach, and then add strawberries, sliced goat cheese, and walnuts. Toss and serve!

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