Autumn Calls

by Thursday, October 28, 2010

Lately too often I have no craving for hot meals. In this “Indian Summer” weather the last feat I am willing to partake in is cooking a healthy dinner to indulge in.  The answer to this problem is not eating out, it’s finding other easy/healthy solutions to subside my hunger without resorting to the microwave.  Salads are a blessing in any season and having a few local fruit stands near make this easy to revile in.  One of the best things about salads is that you can create them from just about any fruit and/or vegetable.  Not only that but, adding fibers and proteins fill out your basic daily food group needs.

I’ve checked out a few easy recipes that leave you full and refreshed. While checking these out remember organic is best BUT shopping at your neighborhood fruit and vegetable stand can drastically decrease carbon foot printing.

Spinach Pomegranate Salad with Apples and Walnuts

4 cups baby spinach leaves
1 apple, cored and chopped
1/3 cup pomegranate seeds
1/3 cup chopped toasted walnuts
4 slices bacon, cooked and crumbled
2 ounces blue cheese, crumbled
1/3 cup pomegranate vinaigrette (recipe below)

Toss all ingredients in a large bowl.  Serve immediately.  Yield: 4 servings.

Pomegranate Vinaigrette

1/2 cup pomegranate juice (I used POM Wonderful)
1 tablespoon balsamic vinegar
1 teaspoon Dijon-style mustard
1 teaspoon honey
1/2 cup vegetable oil (any neutral-flavored oil will do)
salt, to taste
fresh ground black pepper, to taste

In a medium bowl, whisk together pomegranate juice, balsamic vinegar, mustard, and honey.  Slowly drizzle in the oil, whisking constantly, until it’s all incorporated.  Season to taste with salt and pepper.  Yield: approximately 1 1/4 cups.

Recipe curtsey of  –

Rustic Fall Salad

1 fresh pear, sliced
1 fresh peach, sliced
1 large green apple, sliced
½ cup chopped walnuts
½ cup bleu cheese, crumbled
½ cup feta cheese, crumbled
½ cup Craisins
¼ cup raisins

Combine all ingredients in bowl, and chill in refrigerator for 1 hour. Add lemon juice to the mixture to prevent fruit from browning, if needed.

Recipe curtsey of –


Strawberry Spinach Salad

  • 1 pound(s) strawberries, hulled and cut in quarters
  • 5 ounce(s) baby spinach
  • 3 tablespoon(s) balsamic vinaigrette
  • 4 ounce(s) goat cheese, cut into slices
  • 2 tablespoon(s) pine nuts, toasted


  1. In large bowl, combine strawberries, baby spinach, and balsamic vinaigrette. Toss to coat.
  2. Divide among serving plates and top with goat cheese, and toasted pine nuts.

Recipe curtsey of –


I am planning on giving these a whirl in the month to come. I’ll let you know how I make out. Remember … Stay Extremely Inspired!

No Comments Yet.

What do you think?

Your email address will not be published. Required fields are marked *