I took a much needed break from the cooking and blogging world, but I’m back! For the past few months, I indulged in my food and cooking passion 110%. I was taking on individual clients, teaching public cooking classes, played around with my camera and some new, fun lenses, and even took took pictures for a well known restaurant in Philly. But sometimes, you go in so hard that you neglect to take care of yourself and other priorities. I stopped finding joy in the very thing that made me happiest because I started saying “yes” to everything. I’ve learned to set better boundaries and only say “yes” to the things I want to do. I’ve slowly gotten back in the kitchen and have been playing around with seasonal ingredients!
But before I share a new recipe with you all, I wanted to share a few pictures from my Easy Eats cooking class from last month. Several members from my gym, CrossFit Center City, attended the class and were a great, captive audience! This was my first official public cooking class and I have to say that I learned A LOT from the whole experience. I also want to give a big thank you to Erin and Meghan from CFCC for giving me a platform to develop my passion and for believing in me! And an ENORMOUS thank you to Chris who let me use his kitchen for the demo!
And I have to say, there’s nothing cooler than people posting about my class on social media. Martha, one of my students, took some pretty artsy shots of the food we prepared next to my recipe pages 🙂
Last week, I did another cooking demo for my awesome employer, Vynamic, around one of my favorite autumn ingredients: butternut squash! I demonstrated how to cook it three ways: in a soup, in a hash, and in a salad!
Today I’ll be sharing the salad, as it’s quick and easy to make! The autumn salad was inspired by my foodie friend Julie-Anne. We cook often together and she always emphasizes how much she likes “crunch” in her salads and other food. This salad packs tons of flavor and has a big crunch with the pecans and pomegranate seeds!
For the Autumn Salad, you will need:
- 10 oz. baby arugula or mixed salad greens
- 1 small butternut squash (~2 lbs.), peeled, cored, cubed, and roasted (warm or cold)
- 1 pomegranate, seeds separated
- 5 oz. goat cheese, crumbled
- ½ cup pecans
- ¼ cup plain Greek yogurt
- ¼ cup Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- Sea salt and black pepper to taste
In a large bowl, combine the salad greens, butternut squash, pomegranate seeds, and crumbled goat cheese.
In a separate bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, maple syrup, olive oil, and a pinch of sea salt and black pepper to make the salad dressing.
Drizzle the dressing over the salad!