Baked Sweet Potato Chips with Cool and Creamy Chili Dip

These Baked Sweet Potato Chips and I go way, way back. Many, many years ago, I used to order these as an appetizer at a now-closed restaurant in Indiana. Once a year, my four closest friends from high school and I would meet up for a girls' night at this particular place. The spot was over an hour from my house, so that yearly occasion was about the only time I ever went there. I would crave these during the months in between each visit, so I started making them at home.

It's actually a very simple recipe that requires just sweet potatoes, olive oil, salt and pepper for the
chips component. The key is getting the chips as thin as possible - either by using a spiralizer or kitchen mandolin, or by using a thin-bladed, sharp knife.

And, as amaze-balls as the chips are, please hear me when I say that the dip is essential. After a good deal of trial and error, I was able to recreate the dip from the restaurant just as I remembered it. And, it must not be skipped. {Did that sound too demanding? Sorry. I'm just really passionate about the dip, people.}

I often whip these up for us on movie or t.v. night just as a snack. But, they are great to serve alongside sandwiches or burgers, too.

Serves 2

Hydrating Green Juice {No Juicer Needed}

You've probably assumed that making fresh juice at home requires some high-powered juicer contraption. And, if you've ever purchased good-quality fresh juices - with legit, real ingredients - at juice bars or cafes, you know just how expensive they can be. So, I was intrigued when I came across versions of this Green Juice on Instagram {thank you, Life Is But A Dish and Eating By Elaine}. I've enjoyed several batches over the past few weeks, and wanted to sneak this post in here on the blog before everything turns to pumpkin spice, casseroles and cozy soups as we are set to welcome fall.

This juice is so simple and quick to make. Whether you make a batch to simply sip on during these final warm days of summer or want to hydrate after a good workout, this recipe/method to making juice at home is worth checking out.

Even though you don't need a juicer, a good-quality blender is needed. And, you'll need an avenue in which to drain the juice and get rid of the pulp after blending. I used a few coffee filters and a fine mesh sieve. The gals who inspired me to make this recipe use nut milk bags. They can be ordered online and would probably work even better. But, if you don't want to make the investment {or wait}, my method did the trick.

The foundation of the juice is celery, green apples, cucumber and lemons. From there, you can add in greens, fresh herbs, spices, etc. I like a little sprinkling of cayenne pepper in mine and, also, tried some agave added in for a little extra sweetness once. It's all about figuring out what you like as you experiment with making this.

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Yields 2  - 3 servings.

Black Bean Tostadas with Salsa Verde

My obsession with making tostadas at home runs deep. This recipe is one that I fall back on time and time again. {Frankly, I'm not really sure why I haven't shared it with you over the course of the six years I've been blogging.} Tostadas are a great meal option for several reasons. They provide an opportunity to have a meatless meal that is still satisfying and packed with good nutrition. Also, they are pretty inexpensive to make. The preparation of the beans is mostly hands-off, so there's not a ton of work that goes into the main component of the recipe. And, cooked beans hold well on the stove and, also, reheat well. {A lifesaver for families who may not always get to eat at the same time}.

 

We aim to eat together as much as possible, but it's just not always realistic with a hubby who often works twelve-hour shifts and teenagers with full schedules. I'm often keeping food warm for those getting home late. I really do cleave to recipes that work within the realms of our hectic lifestyle. Tostadas fit the bill.

A FEW NOTES ABOUT THE RECIPE:

I prefer using a package of dry black beans that I soak overnight and cook the next afternoon for this recipe. I, personally, just find this method is totally worth the effort. However, starting from canned black beans is totally fine if you're in a pinch or don't want to mess with soaking dry beans.

I, also, like to fry soft corn tortillas at home myself. But, crispy tostadas are easily found in the supermarket. They're already fried and ready to go.

I do like to make salsa verde from scratch. But, there are several store-bought varieties that are good, too. If you do make it yourself, know that the leftovers keep in the fridge for use throughout the week. {It's great with chips. }

Once the beans are done, I get all of the garnishments prepped and waiting on stand-by. {The sky really is the limit on what you include for this aspect of the recipe - lettuce, cheese, tomatoes, cilantro, jalapeños, black olives, shredded cabbage, onions - whatever your family likes.} I often have the garnishments ready in my vegetable tray that has little compartments for the different items. The fried tortillas keep well in the warm oven. The beans do well on warm on the stove. {Just add a splash of hot water if they get a little dry.}

With a dinner as simple to have on stand-by as this one, I'd say you're ready to add Black Bean Tostadas to your regular recipe arsenal.

Yields 12 servings.
{NOTE:  Leftover beans freeze well.}

Greens and Grains Salad with Lemon-Thyme Vinaigrette

With Easter just around the corner and the official day of spring on the horizon, my mind has been on all things fresh, green and vibrant. And, since I am hosting our family dinner this Easter, I've been contemplating the menu. We pretty much always serve a baked ham with traditional side dishes - sweet potatoes, mashed potatoes, dinner rolls, etc. But, coming up with unique vegetable side dishes seems like a challenge most years. With all of the heavier, carb-laden dishes being served, I always like to offer a dish or two that's a little lighter and has some fresh elements. This salad totally fits the bill and will look stunning on the holiday table.

What I love most about this salad is the contrast between the roasted asparagus and the fresh, crisp raw vegetables. I, also, super love the texture and chewiness of the cooked grains scattered throughout the salad. And, the simple vinaigrette is such a great compliment to all of the elements in the salad.

NOTES:

Use whatever grains you desire. {I utilized a small bag of a barley, rice, wholegrain oats, wheat berries and spelt blend.} Quinoa would work great. Barley or all wheat berries would be good.

I used baby spinach as the base of the salad, but any style of lettuce or mixed greens can be used.

Frozen peas {that have been thawed} can be substituted in place of the sugar snap peas if desired. And, any other green vegetable{s} of your choice can be incorporated into the salad as desired.

Vegetarian Sweet Potato Chili

Chili is a staple for so many during this time of the year. When the snow and wind are whirling around outdoors, curling up with a big bowl of chili just screams COMFORT and really warms us up from our heads to our toes. Adding football season to the mix can really drive home everyone's yearning for chili. Whether you're hosting a big game day party at home on Super Bowl Sunday or tailgating at your favorite team's big game, serving up chili with "all the fixings" will definitely score you some major points with your guests.

Incorporating sweet potatoes and foregoing any type of meat in this recipes means that it is vegetarian-friendly. {The chili actually is completely vegan. But, due to my garnishment suggestions that include dairy, I opted to label it as "vegetarian."} I have major meat-lovers in my house ... they love this chili. All of the flavors of traditional chili are present. It's hearty and satisfying, but you can feel good about eating a lighter, healthier version when digging in to this cold-weather staple. The sweet potato addition lends bulk to the chili and, also, brings a hint of sweetness that perfectly balances out the little bit of spice present.

So, grab a pot and seize the moment. This really is a no-fuss recipe that takes just minutes to get going and only a short amount of cooking time.

NOTE:  This is an easy recipe to double {or triple} as needed, so it's perfect for feeding a crowd. Once prepared, it holds well on the WARM setting in a slow cooker, if desired.


Yields 4 - 6 servings.

Coconut Curry Soup with Roasted Chickpeas

When your husband of two decades declares that your first go-round of making Coconut Curry Soup produced "the best soup you've ever made" and you alone eat two large bowls in one sitting, there's a good chance that you've got a killer new soup recipe on your hands. {We won't even discuss the close-to-legit fight the two of us had over the remainder of soup in the bottom of the pot.} Seriously. We are in love. With soup. Smitten. {#soupfling}

Sooooo, in celebration of the new year, I bring you this healthful, vibrant, ethereal soup as my first post of 2018. It is - all at once - rich, delicate, hearty, dainty, subtly-spiced, broth-y, creamy and light. And, it's adorned with the most-glorious of toppings to kinda meld soup and salad into one dish. Perfection.

It's flavor profile and ingredient list is just enough off the beaten path - in terms of traditional soup for many of us - to be adventurous. But, it's simple enough to make and familiar enough to eat - especially for those already accustom to curry.

The soup takes just around thirty minutes to make from beginning to end. Be sure not to skip the roasted chickpeas, by the way. They shine nestled atop the soup among the other finishing touches.

I mentioned the soup's heavenly deliciousness. Luckily for all of us, it is, also, incredibly healthy. I consider it quite qualified to propel many of us through our January resolutions of healthier eating ... a lunch or dinner option that fits in nicely with our commitments to incorporate more fresh, wholesome dishes into our lives.

Now go make soup. And, may you all begin a love affair with this particular recipe as I have done.

Serves 4. {Easily doubled and does reheat quite well.}

Vegetarian Cauliflower Rice Taco Salad

I have been eating mostly vegetarian for over a year now. I would say that I am vegetarian probably ninety percent of the time. I still use chicken stock in many of my soups. I occasionally dribble a little gravy over my mashed potatoes when I make a big Sunday dinner for the family. And, being a food blogger means that I taste all of the dishes that I make while testing recipes - meat or otherwise. But, I never really sit down and eat an actual "meat forward" meal very often. One thing I have missed terribly is traditional tacos, taco salads and burritos. That was until I started making tacos with cauliflower rice.

It changed my life. Seriously. I can enjoy tacos again ... tacos that actually taste as if regular seasoned ground beef is included. Like, cauliflower rice seasoned with taco seasoning is amazing, guys. And, it tastes like, well ... taco meat. I will admit I was hesitant even as it was cooked up and ready in the pan. When I tasted it, I thought that it tasted like cauliflower rice cooked up with taco seasoning. But, get it in a taco or taco salad with all of the fixings ... mind blown.

I feel like a whole new world opened up to me with this concept. Frozen cauliflower rice may scare some of you. Please don't let it. Even my ten-year old daughter who despises cooked cauliflower said that it felt as if she was eating regular taco meat. (That's huge.)

For this post, I've utilized the cauliflower rice taco "meat" in a taco salad. But, it works just as great in regular tacos or loaded burritos. When we tried it in tacos, we definitely agreed that the one notable difference between cauliflower rice versus ground beef is the lack of fat/grease. But, once sour cream and/or guacamole was added into the taco, that void was totally filled. So, I would recommend the inclusion of one or the other (or both).

Yields 4 servings.

Easy Falafel Salad with Savory Pita Croutons

If you're a lover of falafel sandwiches, wraps or platters like I am, this is a fun take on the traditional way of serving {and eating} those delectable little chickpea fritters. And, with a couple of store-bought shortcuts, this salad is on the table in about fifteen minutes. It's fresh, healthful and light, yet is hearty enough to serve as a casual meal for two.

I'm always looking for fresh and unique salad ideas. I pretty much could live on salads all throughout the summer months. If you have followed me for any amount of time, you know that I have gravitated towards more-frequent and deliberate meal prep with the focus on what I like to call "Intentional Eating." Instead of aimlessly grazing about my fridge and cupboards during the day {nibbling my way from a string cheese to a handful of granola to a spoonful of nut butter}, I have been trying to keep fresh, healthful ingredients on hand that either incorporate quickly into interesting, cravable salads or grain bowls for myself OR they inspire me to take a little time to meal prep a few days worth of quick-to-grab lunches.

Having frozen or fresh store-bought falafel on hand is especially lovely for me. I adore falafel. I do enjoy making from-scratch falafel, but don't always have the time {nor do I always want to take the time} to do so. I like to get bags of frozen falafel from Trader Joe's to keep on hand. But, I have, also, been noticing both refrigerated and frozen varieties more frequently in regular grocery stores, too.

NOTE: When I have made homemade falafel, I always follow Alton Brown's recipe. It never disappoints.

And while I do often make hummus from scratch, there are many really good brands and flavors of store-bought hummus these days. {I prefer the garlic or roasted red pepper versions of hummus for this salad.} I utilize hummus here as the base for the dressing. With just a bit of water to thin the hummus, you've got a quick, flavorful salad dressing that really ties everything together. With both falafel and hummus already in the fridge, whipping up this delicious salad is a total breeze.

Yields 2 servings.

Peach and Gorgonzola Salad with Maple Pecans and Honey-Lemon Vinaigrette

I'm gonna keep this short and sweet {just like this recipe} ... this salad rocks. Like, seriously rocks. And, besides being totally delicious, it can be whipped up in a matter of minutes. {I timed myself the last go-round that I made this and it took all of twelve minutes.} It's so ideal for hot summer days when we just want something light, refreshing and quick for lunch or dinner - without having to heat up the house or fret too much.

With peach season kickin' right now, this salad really is a celebration of my favorite summer fruit. {Fresh strawberries, sliced apples or sliced pears could be swapped in if peaches aren't in season as you read this post.}

All it takes to whip this up is spending four minutes making the maple pecans, then allowing them to cool while the quick dressing is assembled and the salad is put together. {The only real knife work required is the slicing of one peach and a red onion.}

If you wanted to invest the time, topping with some sliced, grilled chicken would make this a more-hearty salad if desired.

This recipe yields two servings, but you could easily adapt the recipe to make several servings or even make one large salad for sharing.

Yields 2 servings.

Festive Farro Rainbow Taco Salad

If you're anything like me, taco salads are a favorite. The blending of simple ingredients into one salad that's loaded with spice, texture and freshness always seems to be a hit. In our house, we prefer our taco salads without meat. {This particular one could easily be adapted to include some grilled chicken or shrimp, however, if you desire.} I find that the farro is pretty hearty and actually mimics the texture somewhat of ground beef. I season it up simply in this recipe by blending it with fresh salsa, so it has a lot of flavor and a little kick. Building this salad using blue tortilla chips, tomatoes, corn, iceberg lettuce, sweet peppers and cheddar cheese drives home the rainbow theme and yields quite the pretty presentation.

Farro is a grain that is pretty easily found in most supermarkets these days. You could replace it with brown rice or quinoa if you'd like here, but I think you'll agree that the use of cooked farro is a great choice in taco salads.

This taco salad is hearty and filling enough to be a meal all on its own. And, it makes for a quick and easy-to-prepare weeknight dinner that is especially satisfying in the summer.

Serves 4.

Cold Noodle Salad with Peanut Sauce

I've gotten into the habit in recent months of spending my Mondays prepping lunches for myself for the week. With the kids gone to school and the hubby at work all during the week, it's just me at home throughout the day. One of my New Year's resolutions was to eat more purposely and with greater intention. {I'm trying for lunch for myself not to be just a string cheese and a protein bar.} Some weeks I roast off a bunch of veggies and cook up some grains so that I can throw together a quick grain bowl on an given day. I often make up pasta salads, too, for myself. And, I keep quick, homemade vinaigrettes on hand and lots of prepped, fresh vegetables.

Over the past week, I worked on developing and testing this Cold Noodle Salad with Peanut Sauce recipe. It's loaded with tons of fresh vegetables and is served tossed with a killer peanut butter dressing.

It is a super versatile salad ... whatever crisp veggies that you like or have on hand work here. In addition to what I've listed, some suggestions would be sugar snap peas, sliced cabbage, edamame or even some chopped apples. And, if you like things spicy, toss in some sliced chili peppers in place of the sweet ones I've used.

The peanut butter sauce is simple to whip up and really makes this salad the winner that it truly is. Its base is a blend of sesame oil, soy sauce, garlic, lime juice and peanut butter.

Preparing this whole thing will require boiling off your noodles, whisking up the dressing and a little effort chopping up your veggies - maybe twenty minutes or so total. Then, you can tuck the leftovers away in the fridge and enjoy a healthful, hearty, fresh lunch for the next couple of days without any work at all.

Yields 4 servings.

Southwest Rice Power Bowl with Citrus Vinaigrette

I'm keeping on track - for the most part - with my decision to eat {and cook} with more intention in 2017. Instead of grabbing just a granola bar and maybe a string cheese for lunch while I'm home by myself during the day {or sometimes skipping lunch altogether}, I set out to invest a little more time and effort into what I feed myself. Yes, doing so has meant better planning while shopping, greater investment into meal prep and taking the extra time to actually make myself sit down to eat a wholesome, healthful lunch. But, I know that eating more intentionally is worth it. This power bowl has found its way into my meal rotation over the past few weeks. So darn good. And, definitely worth the bit of extra effort.

 

Although it's a breeze to make, it does take a few minutes to chop and assemble everything. With some music cranked, I pop the sweet potatoes into the oven to roast while I prep the other ingredients. The dressing could not be easier to whisk up, then it's time to arrange everything nicely {I like pretty-looking food} into a big bowl and grab a fork.

I take a little help in this recipe by utilizing a bag of frozen microwavable brown rice and a small bag of frozen microwavable corn. Obviously, you could use leftover rice or even something like, cooked quinoa if you'd like {in place of rice}. This whole power bowl is pretty versatile, so play around with what you like or what you have on hand.

This, basically, consists of cubed sweet potato that gets coated with olive oil, salt, pepper, a little ground cumin and a pinch of cayenne pepper before roasting. Some canned black beans, brown rice, corn and vegetables get piled onto some fresh greens before the whole thing gets drizzled with an ultra-simple citrus dressing. Oh, and I love this with some quick-pickled red onions on top, so I'm providing the recipe for those at the end of the post.

You'll feel amazing knowing that you're feeding yourself something super good for your body. And, it's a lunch that will definitely power you through the afternoon.

Yields 2 servings.

Sweet Potato, Kale and Wheat Berry Citrus Buddha Bowls

My readers know that I'm a sucker for loaded salads, arranged salads and salad bowls. I particularly love the inclusion of whole grains, beans or the like in them. Have you heard of Buddha Bowls? A Buddha Bowl is, basically, a form of a loaded salad. It, typically, includes some type of cooked grain (or legume), lots of chopped vegetables, some greens of some sort, sometimes fruit and nuts/seeds. It's usually topped with a sauce or dressing. Basically, I've come to find that I can pretty much throw whatever wholesome foods and/or healthful leftovers that I have on hand together to create something magical. And, these types of all-in-one meals are perfect for those of us trying to be mindful of making healthy food decisions.

So many make majestic and often extreme resolutions at the start of each new year. For me, I have committed to simply eating more "intentionally" in 2017. It's not about dieting, restricting carbs, omitting sugar or cutting calories. Rather, I'm taking a more conscientious, vigilant approach to what I feed myself. I am pledging to eat more wholesome, "real" foods. And, I'm making more of an effort to include way, way more vegetables into every meal.

Working from home and living a busy life with kids means that a string cheese and a protein bar is often my lunch. While not entirely bad, it just doesn't provide me the nutrition that I know that I need on a daily basis. So, I've set out to be more thoughtful with what I consume ... taking time to meal prep for myself more and spending a little time making myself healthy meals - especially lunches since that meal is the one I find that I skip or skimp on the most.

Buddha Bowls are amazing for me. I just love how versatile they can be. And, I love how creative I can be when making them. This recipe is a good starting point if you're new to the BB game. I'd love to hear if you've tried making your own at home ... and what your favorite combination of ingredients/components is.

Yields 2 servings/bowls.

Mandarin Orange and Spinach Pasta Salad {with Teriyaki Dressing}

I am so excited to share this recipe with you because it's just such a delicious twist on basic, traditional pasta salad. It may sound odd to have a pasta salad with sweet components, but I promise you that every single ingredient comes together so beautifully and cohesively. The dressing alone is so incredibly, insanely good and addictive. (I seriously cannot wait to try it brushed and glazed on grilled chicken.) Forget about ho-hum pasta salad. I believe that this recipe will really surprise you and become a favorite during these warm summer months.

I am sure that you could easily make this a more-complete meal by serving some grilled shrimp or chicken on top of the salad. But, I have been simply enjoying this as a light lunch all throughout the past week. It seems to keep well for several days in the fridge, so I've found myself munching on it quite a bit. I've made it twice now in the past two weeks. I just can't seem to get enough.

Once again - you'll flip over the dressing. It begins with a base of store-bought teriyaki sauce. (I prefer Kikkoman Teriyaki Baste & Glaze.) Vinegar, a little sugar, some neutral oil and a few spices are whisked in to make what becomes a killer sauce. It gets poured over and tossed with pasta, spinach, Mandarin orange slices and a few other perfectly-paired up ingredients. The result is a unique, healthful, fresh and vibrant pasta salad that I hope you'll really come to love.

Serves 4 - 5.

Easy Vegetarian Taco Salad

Simple meals are a lifesaver on busy days in our house. With a hubby gone for his job about seventy hours a week right now, my blogging work and the kids' extra-curricular activities, things can get pretty chaotic. Still, we try to sit down as often as possible - around the table - to enjoy a meal together. This Vegetarian Taco Salad is often a go-to for us. I can, literally, whip it up in like, fifteen minutes (or less) and it's filling enough to satisfy my crew. We are big on loaded salads and loaded rice/grain bowls in our house. They just seem to come together quickly and simply when life gets crazy. (Some other favorites? This ONE and this ONE.)

Recently, our seventeen-year old daughter had her first prom. What a fun experience. As her mom, it was so cool for me to help her find just the right dress, assist in planning her hair-do, help hunt for the perfect pair of shoes and spend the day helping her get ready for the big night. This salad is what the rest of the family had for dinner after she headed out the door that evening. (Ya know, once the whirlwind of craziness died down and this mom could catch her breath a bit.)

I tend to keep the ingredients for this salad on hand so that I can toss this together when I'm short on time or things are hectic. Since we are huge fans of Mexican food, taco salads go over well. I do sometimes include some grilled chicken, but more often than not, I serve this vegetarian-style. A drained can of chili beans lends some spice and protein here. And, I usually keep cooked rice in the freezer just for dishes such as this one. I just season it up a bit with some ground cumin and a little salt for this salad. And, yes, I know ... nacho cheese chips. A somewhat unhealthy-ish inclusion to an otherwise healthful salad I suppose. But, golly dang .. they kind of "make" the salad if you ask me. So, I would probably just go ahead and throw them in there if I were you. Afterall, Y.O.L.O! (Shhhh! Don't tell my kids I just typed that. I embarrass them enough and I'm told that Y.O.L.O is so like, three years ago or something.)

Buffalo Cauliflower Bites

I've been eating a good deal less meat and embracing more of a plant-based diet in recent months. I've not necessarily went all-out vegetarian, but I don't eat much meat on a regular basis. So, I've begun to get more and more creative with swapping in veggies, grains or the like for meat in my favorite dishes lately. (I've recently fallen in love with lentils in place of ground beef in Sloppy Joe Sandwiches, for example.) Since I adore the flavors of Buffalo chicken, I thought I'd take a run at modifying the standard utilizing a little creativity involving cauliflower.

The verdict: I'm like, totally addicted. I could not shovel these little cauliflower bites into my mouth fast enough while I was testing this recipe. I, honestly, did not feel as if I were missing out on anything. In fact, I pretty much prefer this recipe now over using chicken.

The buttery, perfectly-spicy wing sauce is right there in the forefront of each bite followed by the cool relief of creamy blue cheese dressing. And, of course these have to be served with crisp, refreshing celery sticks ... following suit in honor of the original.

I will say that because these bites are baked and not fried, don't expect as crisp of an outer texture on the cauliflower pieces as you're probably used to with Buffalo wings. (I'm sure these could be deep-fried once battered if you're so inclined.) And, although it does take ten minutes or so to dip each little floret into the batter individually before baking, this recipe is a very simple one and comes together quite easily.

Throwing A Chili Party {Plus A Bonus Sweet Potato Chili Recipe}

Hosting a party can be stressful for so many of us ... especially when deciding what to serve to our guests. Setting up a chili bar when entertaining is so much fun and a total crowd-pleaser. The pressure is off of the host during the party and it allows for a casual environment wherein everyone can serve themselves while building their own ultimate bowl of chili. It's the perfect way to entertain when having friends over for game day or movie night.

 

I've assembled some simple tips/ideas for hosting a Chili Party that'll make the day go smoothly and make YOU a total rock star. Also, you'll find the recipe for my Vegetarian Sweet Potato Chili at the end of the post. (It is my ultra-favorite chili recipe.)

Vegetable Lo Mein

Fresh ginger, garlic, soy sauce, honey and sesame oil come together beautifully in this dish to coat perfectly-cooked noodles and quickly-sautéed vegetables. A sprinkling of black sesame seeds as a garnish brings a nice textural element to finish off the dish. And, while the chopping of the vegetables does require a short bit of time (maybe five-to-ten minutes), everything comes together rather quickly once cooking begins.

One of the things that I love about this particular dish is that it can be eaten hot, at room temperature or cold. This would be a great side dish to serve with my Sweet and Sour Sesame Chicken.

In my opinion, the easiest way to go about this recipe is to prep everything before you start cooking. Get all of your veggies washed and cut. Have your noodles cooked and rinsed in a bit of cool water. I even combine the sauce ingredients together in a small bowl before beginning so that I can dump everything in the pan quickly as I go along. Then, all that you need to do is get your wok or pan hot and get to cooking.

Serves 2- 4 (depending on if you're serving it as a main dish or a side dish)

Fall-Inspired Harvest Salad Bowl

We tend to think of salads as summer fare. But, when the right combination of ingredients come together, salads can be hearty, comforting dishes that fit right in during the cooler months, too.

Perfectly roasted squash shines in this salad. And, I've brought together a blend of bulgur and red quinoa for a great textural element here. Crisp apple slices and several other amazing add-ins make this one over-the-top salad. Of course, some sliced, grilled chicken would be fabulous in this salad if you're so inclined.

Serves 4.