Apple, Mandarin Orange, Pear and Feta Spinach Salad with Orange Poppy Seed Dressing

Apple Mandarin Orange Pear and Feta Spinach Salad is the ultimate fall salad! It has delicious fresh flavors, beautiful colors and when finished with this Orange Poppy Seed Dressing no one can resist. It’s sure to be one of your fall favorites!

The flavors, the colors, the textures, the sweet, the salty, the tang it’s all spot on .You get those tender spinach leaves laden with crisp sweet apples, bright tangy oranges and those soft and juicy mellow pears.

Then you add toasted crunchy pecans and salty feta to that blend and finally finish it all off with the most irresistible Orange Poppy Seed Dressing!

With love and full tummies ~ Mama Bear 

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Makes 6 Servings

Ingredients :

Salad:

• 9 oz. baby spinach
• 3 small mandarin oranges, peeled and segmented
• 2 small red gala apples, cored and diced
• 2 bartlette pears, cored and diced
• 1 cup pecans, toasted and roughly chopped
• 3/4 cup feta cheese, crumbled

Orange Poppy Seed Dressing:

• 1/4 cup olive oil
• 1/4 cup canola or vegetable oil
• 2 tsp orange zest
• 1/4 cup fresh orange juice
• 2 Tbsp fresh lemon juice
• 2 Tbsp honey
• 2 tsp Dijon mustard
• 1 Tbsp poppy seeds
• 1/4 tsp salt

Instructions:

For the dressing:

• Add all of the dressing ingredients to a jar, cover with lid and shake to emulsify. 
• Chill for 30 minutes if possible. Shake again just before pouring over salad.

For the salad:

• Layer spinach, apples, mandarin oranges, pears, pecans and feta into a large salad bowl. 
• Drizzle with dressing and toss to evenly coat. Serve immediately.

A Salad People with Request Again & Again :

• This a salad that everyone is going to remember. And not only that they’ll be begging you to make it again, and again!
• But for a shortcut you can just tell everyone it’s Autumn/Fall Spinach Salad with Best Dressing :).
• It’s basically and autumn version of the beloved strawberry spinach salad with poppy seed dressing.
• If you like fruit and if you like salads you will be head over heals crazy about this one.

Notes :

• For make ahead you can prep the dressing a day or two in advance and chill in the refrigerator, crumble the feta, and toast the pecans. Then wait to cut up the fruit so it doesn’t brown until your ready to serve.

• Serve this salad right away. That soft spinach leaves will start to wither pretty quickly once that dressing is added if they sit.

How to Let Those Colors Shine :

• If you want to be super particular and to let the colors shine you can layer the fruit over the top with the skin side of the apples and pears facing upward (in other words just cut them keep them together and move them skin side up when you transfer them to the salad, if that makes sense).

• And looaaddd on that dressing! It is just too good!

Source: Cooking Classy

Pear, Pomegranate and Spinach Salad

Pear, Pomegranate, and Spinach Salad is a colorful, healthy, and flavor-packed salad that’s perfect for your holiday menu. Bright spinach is topped with salty feta, tender pear slices, pomegranate seeds, toasted walnuts or pecans for crunch, and a tangy apple cider vinaigrette. This is the perfect Christmas salad, Thanksgiving side dish, or delicious fall lunch.

With love and full tummies ~ Mama Bear 

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Makes 6 Servings

Salad Ingredients :

• 2/3 cup chopped walnuts or pecans , toasted
• 3/4 cup pomegranate arils
• 3 oz feta cheese , crumbled
• 1/2 cup dried cranberries
• 2 Bartlett pears (firm but ripe), cored and sliced
• 9 oz baby spinach

Dressing Ingredients :

• 1/4 cup apple cider vinegar
• 3 Tbsp extra-virgin olive oil
• 1 1/2 Tbsp honey
• 1 tsp Dijon mustard

Instructions :

Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with the desired amount of dressing then toss to evenly coat. Serve immediately.

Fall Salad Variations:

There are so many fun ways to mix up this salad to use seasonal vegetables or to accommodate the dietary needs of your loved ones during the holiday season. Try these variations:

• Try goat cheese for a creamier taste than feta
• Swap the spinach for more mild lettuce, or kale or arugula for a stronger flavor
• Add sharper flavor with red onions or lemon juice
• Use pomegranate juice and maple syrup to create a vinaigrette
• Add roasted sweet potatoes or butternut squash for more fall flavors

Nutrition :

Calories 271 Calories | Fat 17g | Saturated Fat 4g | Cholesterol 13mg | Sodium 204mg | Potassium 412mg | Carbohydrates 30g | Fiber 5g |Sugar 21g

Source:  Cooking Classy

Make-Ahead Cranberry Sauce with Apples (Ina) *

 

I really never got into cranberries when I was younger.  Now, I absolutely adore them.  I like this variation since it incorporates a Granny Smith apple.  The tarter the apple, the more pectin it contains.  Pectin is what thickens the cranberry sauce naturally.  The citrus and cinnamon stick adds so much by cutting through all of the sweetness.  I like adding some brandy to mine for a little depth of flavor but it's totally not necessary.

With love and full tummies ~ Mama Bear 

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Makes 2 1/2 Cups

Ingredients :

• One 12-ounce bag of fresh cranberries, cleaned (use 1 T of baking soda and water in a bowl.  Swish around the cranberries and rinse).
• 1 3/4 cups sugar
• 1 Granny Smith apple, peeled, cored and chopped into small pieces
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon
• Optional:  3/4 cup raisins (brown or golden)
• Optional:  3/4 cup chopped walnuts or pecans
• Optional:  2 Tbsp brandy
• Optional:  1 cinnamon stick

Instructions :

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. 
• Add the cinnamon stick, apple, zests, and juices and cook for 15 more minutes. 
• Remove from the heat. Take out the cinnamon stick. Add the brandy, walnuts and raisins and stir. 
• Let cool, and serve chilled.

My Notes :

• Often times, I buy bags of cranberries, before they are sold out, and put them in my freezer for holidays and baking yummy treats.  Just take them out, thaw and use.
• I already mentioned that brandy is optional but recommended.  You could always use a dash of brandy extract too.
• The addition of the walnuts and raisins are what makes this ordinary side extraordinary.  However, I would strongly suggest making one without for those with allergies or just love the traditional cranberry sauce.

Source:  Adapted recipe from Ina Garten

Cinnamon Puff Pastry Apple Rings *

These Puff Pastry Apple Rings are a delicious treat that are perfect for any occasion. Buttery, flakey puff pastry is wrapped around an apple slice, tossed in cinnamon sugar, and then baked to golden brown perfection!

Perfect holiday appetizer! Easy, but elevated! 10/10 flavor, these will be a hit at any gathering! Thanksgiving or Christmas! 

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Serves: 6 apple rings

Why You'll Love this recipe :

• They are beautiful, yummy and simple!
• Puff Pastry Apple Rings come together in just under 20 minutes!
• You only need five simple ingredients to make these.
• They are buttery, flakey and sweet.
• Tastes amazing with some melted cookie butter for a dipping sauce.
• A great appetizer or dessert for any occasion!
• Serve warm with a scoop of vanilla ice cream.
• This recipe is so simple to make but seriously addicting!

Ingredients :

• 1 sheet of puff pastry, thawed (can also use GF puff pastry)
• 1 apple, sliced into rings and core removed
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1 egg wash, 1 egg whisked with splash of water
• Optional: Powdered Sugar to sift on top when cooked

Instructions:

• Thaw puff pastry on the counter for at least 30 minutes.
• When ready, preheat oven to 350F and prepare a baking sheet by lining it with parchment paper. Then, use a pizza cutter or knife to cut long strips in the puff pastry dough and set aside.
• Mix together the coconut sugar and cinnamon in a small bowl and set aside.
• Then, slice apple into rings and core out the center of each one. Use any small round object that you have such as an oil cap. Then dip each slice in cinnamon and sugar mixture to coat both sides.
• Wrap a piece of puff pastry around the apple and through the center hole util it's fully covered. Place them on a baking sheet that's lined with parchment paper and brush with an egg wash.
• Sprinkle with cinnamon and sugar and bake for 20 minutes, or until golden brown and firm to the touch, remove from the oven and let cool for a few minutes before enjoying.

Notes :

• A pizza cutter works best for creating the long strips in the puff pastry dough.
• Use any round object that you have to core out the center, I used the cap of a spray oil.
• Make sure the apple is fully covered with the puff pastry dough before baking.

Ingredients and Substitutions:

• You can use store bought pre-made puff pastry dough, it’s found in the freezer section at most grocery stores, or you can use a homemade version if preferred.
• I like to use Fuji, Honey crisp or Pink Lady apples as I believe these tend to be on the sweeter side, however any kind of apple will work!
• I used coconut sugar for this recipe, but you can also use cane sugar, brown sugar or monk fruit sweetener.
• Ground cinnamon is a must!
• Brush an egg wash over the puff pastry before baking to give these apple rings a nice golden brown glow. If you are vegan, use milk or oil instead.

How to Serve and Store :

• Serve these Puff Pastry Apple Rings warm and with a scoop of vanilla ice cream, or melted cookie butter for a delicious dipping sauce!
• Store in an airtight container in the fridge, reheat in the air fryer for a few minutes.

Frequently  Asked  Questions :

Are these vegan?

• As long as you use vegan puff pastry and oil or milk instead of egg then yes!

Can these be made gluten free?

• Yes, with the use of gluten free puff pastry.

Can I use something else instead of apple?

• I bet you a pear would taste really yummy too!

Can these be made in the air fryer?

• Yes! Air fry at 350F for 10 minutes or longer if needed.

Source: Lovely Delights

Baked Banana Blueberry Oatmeal Muffins

This recipe is a delicious take on your classic blueberry muffins. The banana helps to add moisture while the oats add a delicious texture to the muffins. The recipe is easy to make and ready to grab and go in the morning or as a midday snack.

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COOK TIME: 30 mins

PREP TIME: 20 mins

YIELDS: 12 muffins

Ingredients:

• 2½ cups Quaker® Old Fashioned Oats
• 3/4 cup toasted coconut chips
• 3 very ripe bananas
• 1/2 cup applesauce
• 1/4 cup light agave nectar
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground ginger
• 1 teaspoon kosher salt
• 1 cup fresh blueberries

Instructions:

• Preheat the oven to 375 F. Lightly oil a 12-cup muffin pan and set aside.

• Mix the oats and coconut chips together in a medium bowl and set aside.

• Place the bananas, applesauce, agave nectar, cinnamon, ginger and salt in a blender and purée into a creamy custard. Pour the custard into the bowl with the oats and coconut, and mix well. Fold in the blueberries, then divide evenly among the muffin cups.

• Bake for 25 to 30 minutes until golden on top and slightly firm. Remove from the oven and cool for 10 to 15 minutes, just to allow the oats to set up.

Notes:

• TECHNIQUE TIP: Let the muffins cool for 10 to 15 minutes to allow the oats to set up within the muffin. Check the muffins around the 25-minute mark to see if the tops are golden on top.

• SWAP OPTION: You can swap out the blueberries for any other kind of soft fruit.

Source: Today Show Food - Carla Hall

Cranberry Upside Down Cake KETO (Carolyn)

Make this Cranberry Upside Down Cake the star of your keto holiday celebrations. With a luscious topping of juicy cranberries and sugar-free caramel, it's an easy-to-make dessert that tastes as good as it looks. And it's completely nut-free!

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Cook Time45minutes minutes

Total Time1hour hour 10minutes minutes

Servings16 servings

Calories172kcal

Ingredients :

Topping:

• 4 tablespoon butter
• ¼ cup Swerve Brown
• ¼ cup allulose (or BochaSweet)
• 12 ounces of fresh fresh cranberries

Cake:

• ¾ cup coconut flour
• ⅔ cup Swerve Granular
• ¼ cup unflavored whey protein powder or egg white protein powder
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 6 large eggs
• ½ cup butter melted
• 1 teaspoon vanilla extract
• Water as needed I used ¼ cup

Instructions :

Topping:

• Preheat the oven to 350ºF and grease a 9-inch round metal baking pan. Line the bottom with a circle of parchment and grease the parchment.
• In a medium saucepan over medium heat, combine the butter and the sweeteners. Bring to a low boil, whisking until the sweeteners dissolve. Cook 3 minutes.
• Let cool a few minutes, then pour into the prepared baking pan and top with the cranberries.

Cake:

• In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cinnamon, and salt. Add the eggs, butter, and vanilla, and stir until well combined. Stir in water, a little at a time, until a thick but easily spreadable consistency is achieved.
• Spread the batter evenly over the cranberries in the pan. Bake 35 to 45 minutes, or until the top is golden brown and just firm to the touch.
• Remove and let cool in the pan for 10 minutes. Then run a sharp knife just around the outside and cover with a large cake plate. Flip upside down, and the cake should release easily onto the plate.
• Let cool another 20 minutes before slicing.

Notes :

• Storage Information: This keto cranberry upside down cake is quite moist, and should be stored in the refrigerator. Wrap it tightly and it can last for up to a week. It can also be frozen for up to two months. 

Nutrition :

Serving: 1 serving = 1/16th of cake | Calories: 172kcal | Carbohydrates: 6.3g | Protein: 6.7g | Fat: 12.1g | Fiber: 2.9g

Source: Carolyn Ketchum of All Day I Dream About Food

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Mushroom Brown Gravy KETO (Carolyn)

Keto mushroom gravy is rich and flavorful, and elevates any meat dish you serve it with. It's the perfect sauce for keto pork chops, chicken thighs, or steak. Or serve it with a holiday turkey! 

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Prep Time10minutes minutes

Cook Time12minutes minutes

Total Time22minutes minutes

Servings4 servings

Calories116kcal

INGREDIENTS:

• 2 tablespoon butter
• 2 tablespoon avocado or olive oil if needed
• 8 ounces mushrooms cleaned and sliced
• 2 cloves garlic minced
• 2 teaspoon chopped fresh rosemary, thyme, or sage
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup white wine or broth
• 1 ¼ cups beef broth or chicken broth
• ¼ teaspoon glucomannan

INSTRUCTIONS:

• Add the butter and oil to a large skillet and let melt over medium-high heat. (See notes if using a pan in which you already pan-seared some meat).
• Add the mushrooms and spread out over the pan. Let cook, undisturbed, for 2 minutes to brown. Then stir and cook until tender, another 2 to 3 minutes.
• Stir in the garlic and rosemary and cook 1 minutes more, until fragrant. Sprinkle with the salt and pepper. Add the wine to deglaze the pan, scraping up any browned bits. Cook until most of the liquid has evaporated.
• Stir in the broth and bring to a boil. Cook 2 minutes, then push the mushrooms to one side of the pan. Sprinkle the liquid with the glucomannan and whisk well. Stir everything together and let cool a few minutes before serving.
• Remove from heat and stir everything together. Let cool a few minutes before serving.

CHEF NOTES:

If you plan on cooking some pork chops or other meat in a pan, you can make the gravy in the same pan and use the pan juices and oils. This is actually my favorite way to make the mushroom gravy, as it adds flavor. 

• Simply remove the meat to a platter and tent with foil to stay warm. 
• Add the butter to the pan, as in Step 1. You may not need to add more oil at all, depending on what was left over from cooking the meat. Aim for about 4 tablespoons of butter and oil in the pan before adding the mushrooms. 
• Continue with the rest of the recipe. 

INGREDIENT NOTES:

• Butter and/or oil – If you are adding it to a pan in which you already cooked some meat, you may only need 2 tablespoons. If you’re cooking the gravy from scratch in a clean pan, you will need all 4 tablespoons. Mushrooms are thirsty and soak up the fats as they cook.
• Mushrooms – well, of course! It is a mushroom. I favor cremini mushrooms, but white button mushrooms work as well.
• Garlic and herbs – Garlic is essential for mushrooms, in my humble opinion. And fresh herbs really deepen the flavor of the gravy. Rosemary, sage, or thyme, take your pick. (Why do I suddenly want to burst into a Simon and Garfunkel song???).
• White wine – This is technically optional but a little wine de-glazes the pan and also intensifies the flavor. Most of the alcohol burns off as you reduce the sauce.
• Broth – I recommend beef broth for a deep flavor and color but chicken broth works too.
• Thickener – My preferred thickener for gravies and sauces is glucomannan. I think it ends up less goopy than xanthan or guar gum. But you can do either of those as well. For xanthan, it will be the same amount.

Nutrition:

Serving: 1serving = about ¼ cup | Calories: 116kcal | Carbohydrates: 3.7g | Protein: 2.5g | Fat: 12.6g | Fiber: 0.6g

By Carolyn Ketchum of All Day I Dream About Food

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