Autumn Fruit Salad with Fresh Cranberry Orange Dressing

This jeweled salad is sure to impress with its rainbow of color meaning it's rich in antioxidants, high in fiber and soaring in flavor. A great addition to any holiday dinner or brunch!

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Rarely do we ever associate Autumn and Fall produce with the words fresh. Normally we consume this seasonal produce roasted, steamed, blended into hot soups, or sautéed in oil. But this salad really is fresh and invigorating all thanks to the vibrant array of fresh fruit available in Autumn.

Because we so often want to warm our bodies with hot liquids, a cold or room-temperature salad may not seem appealing but once you catch a whiff of this majesty, you'll change your mind. Forget about cold fingers! The ginger and cinnamon in the dressing spice it up and aid your body's circulation. My tummy felt surprisingly warm after eating this and I couldn't wait to have a second serving with dinner.

The fresh Cranberry Orange Dressing can be doubled and half saved for a green salad. It's very yummy and I plan on making some in the future to have on a big plate of greens (maybe minus the vanilla bean). Feel free to double the spices if you want it spicier!

We keep cranberry extract in our health cabinet throughout the year but you can often find me taking it through these cold months. Cranberry is a natural antibiotic and it helps to prevent urinary tract infections, stomach ulcers, gum disease, heart disease, sinus infection, and hypertension. The berries are high in Vitamin C, antioxidants, and fiber. Also they lend to an incredible looking salad dressing as pictured below.

 

This salad also seems to be just as good the second day. I would not recommend leaving it longer as the fruit will brown and loose texture, flavor and antioxidants.

It was spectacular having this array of fresh fruit on my marble cutting board yesterday morning!

 

 

 

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If you have a mandolin slice like this one, you can slice all the persimmon, apple, and pear horizontally and make a very pretty layered salad.

The directions make the recipe look lengthy but I'm just be thorough in how to cut everything so less mess on your hands. This is actually one of the easiest fruit salads I've prepared.

Autumn Fruit Salad
2 Persimmons
1 Bartlett pear, ripe but not squishy
1 large granny smith apple
1 pomegranate
1/2 cup chopped and lightly toasted hazelnuts, optional
Juice of half lemon

Fresh Cranberry Orange Dressing
1 1/2 cup fresh cranberries
1 orange, peeled
1/4 tsp ground ginger or 1 inch chunk of fresh ginger, minced (I've used garlic press)
1/2 tsp cinnamon
seeds from 1/2 vanilla bean
2 glugs of maple syrup

1. Blend all ingredients in a high powered blender (I used my vitamix).
1. Rip the stem from persimmons by prying fingers under the leaves (if ripe they will pop off very nicely). Cut into quarters and slice those in half.
2. Combine 1 1/2 cup water and the lemon juice in a medium size bowl. Core, slice and then chop segments of the pear and apple and put in lemon water to prevent browning.
3. Slice pomegranate in half. Take a large bowl and hold your pomegranate cut-side-down in your hand over the bowl. Take a wooden spoon and whack the pomegranate so seeds will fall into the bowl. This is pretty mess-free and easy way of removing the seeds compared to other ways. You may need to peel back a little bit of the skin to remove all of them but not much.
4. Layer everything in a short bowl (or glass pie plate as I've used). Top with dressing and hazelnuts. Serve!

Find me and this recipe on pinterest.

I've really enjoyed this salad and I hope you do too, my sweet readers! Great with a cup of tea and a good conversation!

Spiced Caramel Pumpkin Butter (Paleo friendly, vegan, gluten-free, and refined sugar-free)

Happy Autumn, my fellow sweet readers!

Today we have a recipe that celebrates Fall wonderfully. Made in your slow cooker so you can delight in the spices all day long!

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This idea came to me last year when I thought it would be great to sweeten pumpkin butter solely with dates. And then my lovely neighbor Pattie (mentioned here and here) shared a caramel pumpkin butter recipe made in the slow cooker by the blog Inspired by Family found via Babble. From then on, I knew it was destiny, a spicy and sweet one at that. I knew I needed to make my own healthier version using the aforementioned dates.

Full of spices, yummy pumpkin, and caramel-y dates, this butter makes a great treat for any cold windy day and it's friendly for practically anyone - free of eggs, refined cane sugar (sweetened only with dates and spices), nuts, gluten, grain, and dairy. It's paleo and vegan friendly! It would look lovely in a nut crust as a tart, in a bowl with cut apples and carrots, piled on biscuits, or in jars to give away as friends (it will need refrigeration).

If you're looking to make more of a pumpkin butter instead of caramel-flavored pumpkin butter, use 1 1/2 to 2 cups depending on the sweetness desired.

I'll be updating this recipe in the next week or two using canned pumpkin if anyone is interested. It's a bit of work to peel the pumpkin yourself and I know the holidays don't always permit extra time. Let me know if you would like to know instructions for that!

This is great served with apple slices, carrots, or even banana. In fact, for dessert I dipped a banana in it tonight!

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Spiced Caramel Pumpkin Butter
3 cup dates, pits and stems removed
1 small or medium pumpkin - seeds removed, peeled, and cut into chunks
1 1/2 cup apple juice (for a creamier butter use unsweetened coconut or almond milk)
1 TB cinnamon powder
1/2 tsp allspice
1/4 tsp ginger
1/2 tsp clove spice
Pinch of salt (brings out sweetness)

Directions:
Put all ingredients in slow cooker on high for 4-6 hours or low 7-8 until pumpkin is soft. Using an immersion blender (I used my Cuisinart hand blender) or high speed blender such as a Vitamix (this will make it even smoother). Once cool, refridgerate. Enjoy!

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Question of the Day: What do you love about Autumn?

I love wearing a scarf and boots, running outside in the wind with my Big Blue Eyes, having a great breakfast with Witty Husband, and snuggling up with a good book and a cup of tea. I'm currently enjoying re-reading On Fallen Wings by Jamie McHenry because the third book Wings of my Enemy came out and drinking Dandy Blend brew which is ultra delicious. Although I've put this book The Artful Parent by Jean Van't Hul on my Christmas wish list. There is one other thing I love about Autumn and that's having excuses to stay inside and make one more craft with my daughter. That book looks really inspiring. Any books that you've enjoyed this year? I would love to hear recommendations!

Lentil and Red Walnut Stuffed Acorn Squash

Fall is my favorite time of year. And as the blessing of summer ends, Autumn provides a retreat into the warmth of our homes and hearts.

And Autumn calls for comfort food - rich and wholesome.

Since our move, we've realized and been astonished about how amazing our neighbors are. Despite our difficulties with moving and the construction of the house, I've been blessed by the warmth of those surrounding us. I've mentioned my neighbor Pattie's salsa in a previous post. We recently met a new family down the block and one night I came home to find we were blessed with a basket of beautiful veggies from their garden - perfectly ripe pear tomatoes (which Witty Husband enjoyed), a few cucumbers, and two lovely acorn squash.

Witty Husbands words: "Wow. We have really nice neighbors."

Maybe not the most profound statement but well put, Witty Husband. Well put.

 And so I just had to blog a recipe with these delicious squash awaiting me in their wicker basket.

These squashes are stuffed with an herby savory mix of lentils and red walnuts. A little bit of applesauce adds sweetness and cuts down the need for extra oil. This Autumn-inspired dish is very filling and rich in nutrients!

Red walnuts and lentils are soaked for improved taste, easier digestion and better cooking. The red walnuts (pictured below) look dusty before soaking (soaking next to the lentils in middle picture) and have a silkier sheen afterwards (also pictured below).

Also I just wanted to thank my Mom for the wonderful treats she brought back from San Fran, including these beautiful red walnuts. I've played with them before in this Hibiscus and Red Walnut Lettuce Wraps (one of those deliciously different recipes).

Leeks are supposedly out of season but these were fresh from Granny's garden as is the sage.

Lentil and Red Walnut Stuffed Acorn Squash
1 cup lentils, small green
1 cup red walnuts (regular walnuts will work fine)
Handfuls of Sage, Rosemary, and Thyme (preferably fresh but 2 tsp dried will work as well)
Leeks (few small) or half an onion
2 garlic cloves
2 acorn squash, halved
Extra Virgin Olive Oil
1/2 cup unsweetened applesauce (instead of a ton of olive oil + adds little sweetness)
1/2 tsp cinnamon (optional - adds a nice depth to the dish)
2 TB balsamic vinegar
1/4 cup capers

1. Soak lentils and red walnuts 8 hours or overnight. Rinse and drain well.
2. Preheat oven to 450. Bake squash halves for 25 minutes.
3. Meanwhile, boil 4 cups of water on stovetop. Add rinsed lentils. Boil for 3 minutes then set aside.
4. Chop herbs, garlic, walnuts, and leek (or onion). Add this and drained lentils to a mixing bowl. Mix in a glug of olive oil, applesauce and vinegar.
5. Spoon into acorn squash, cover loosely with foil and bake 35-40 minutes.

Let cool and ENJOY!

I also love Fall because it's a great excuse to cuddle up in sweaters with a hot cup of tea and read a good book - I'm always looking for excuses to dive into a new book. Recently I read Haven by A.R. Ivanovich which was a very imaginative story and unique; I look forward to reading the sequels. However I have a whole different book on my current wish list Million Little Ways, A: Uncover the Art You Were Made to Live by Emily P. Freeman whose blog home is this lovely little place.

Another Autumn recipe from last year:

Autumn Inspired Quinoa Waldorf Salad with Butternut Squash and Pecans

Buckwheat Carrot Cake Cupcakes (gluten-free, dairy-free)

This is a recipe for birthdays. Originally I created this recipe last May for my stepfather's birthday and this time, I made it for my sister with her September birthday and the celebration of the upcoming birth of her third blessing. At my sister's baby shower, everyone loved these so much I thought I ought to post them.

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Stuffed with carrot, pineapple, pecans, and raisins, laced with cinnamon, and topped with fluffy coconut cream, these cupcakes mark the spot.

Also despite the confusing nature of the name, buckwheat is gluten-free. It's actually a seed. I think it smells a little like chocolate but Witty Husband thinks it smells a little like dirt. Don't be worried, the only association these cupcakes have with dirt is the carrots were plucked fresh from it! Use freshly ground buckwheat because many store-bought buckwheat flours can be rancid; I use my vitamixto grind the buckwheat. Here on Sweet Roots, I also have recipes for chocolate buckwheat granola, buckwheat crepes, and hibiscus and beet red velvet cake.

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Buckwheat Carrot Cake Cupcakes
1 cup buckwheat flour, freshly ground
1/2 tapioca flour                    > instead of tapioca and sorghum flour, gluten-free all purpose flour
1/2 cup sorghum flour           > blend may be substituted (I've used Namaste Foods blend)
3/4 cup evaporated cane juice sugar
1 1/2 tsp baking soda
1 tsp cream of tartar
tsp salt
2 TB chia seeds, ground
2 tsp cinnamon
1 tsp allspice powder

4 eggs
1/4 cup non dairy milk of choice (or pineapple juice)
3/4 cup safflower or grapeseed oil
1 TB vanilla extract

1/2 cup pecans, chopped
1/2 cup raisin, chopped
1/3 cup chopped pineapple (squeeze juice out of it if really juice)
3 cups shredded organic carrot

1. Preheat oven to 350.
2. Mix first batch of ingredients in a large bowl.
3. Mix liquids seperately then stir into dry ingredients. Mix in additions.
4. Spoon into lightly greased muffin pans and bake 25 minutes. Let cool then top with frosting (recipe below).

Makes at least a dozen muffins, depending on size.

*You can also make this as a cake. Use two round 9" pans and bake 35 minutes.

Whipped Coconut Cream
To make a thicker cream, I used a little bit of coconut oil so the texture was similar to a cream cheese frosting.
3 TB coconut oil
1 can coconut cream, left in fridge overnight
2 tsp vanilla extract
3-5 TB Sweetener of choice - agave, powdered sugar, maple syrup

With hand mixer, whip only coconut oil for a minute. Add coconut cream (from top of can, don't use liquid until later) and whip until light and fluffy like whipped cream. Add sweetener of choice and vanilla extract until incorporated. Store in fridge until ready to use. (This will melt if put on warm cupcakes but still makes for deliciousness).

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I hope you all enjoy! I'm excited for Fall because it allows me to bake more. Reading books and snuggling in sweaters are also a favorite pastime.

What do you love about Autumn?