This weekend was completely backwards. We stayed at the casino on Thursday night (had a free night offered to us!) – we had a lovely dinner and drinks, followed by some losses at the blackjack table. We called it quits early enough as, alas, Friday was a work day.
Friday night we played hockey. We normally play hockey on Sundays but there was a week off for Halloween and so some friends put together a little skate. T’was fun! We were going to try and grab a table somewhere for food and drinks with friends after we played, but it was raining and everything seemed to close especially early. Even for our sleepy town. So, we called it quits for the night.
Saturday I was looking forward to sleeping in…which I nearly did…right through Piper’s pediatrician visit at 9am. OOPS! My littlest girlfriend isn’t feeling so hot, so I wanted to get her checked out. The pediatrician said that all sorts of junk is going around that isn’t COVID-19, but we went for testing anyway (rapid was negative, waiting on the PCR but I have no suspicions of coronavirus).
Trick-or-Treating was done masked, as was a party at our friends’ – their BIG SHINDIG every year for Halloween is the absolute best! We couldn’t bear to miss it and so between talking with the pediatrician and the hosts, we decided to go. Piper was a great sport about the mask and while she’s not 100%, the sniffles don’t seem to be keeping her down too much!
Today was truly a day to sleep in – which was lovely! I slept until 8:30am which is so, so late for me. No one left their jammies until I hopped on the treadmill around 2pm. When I got done, no one was here – Mark had taken them to an empty parking lot to practice roller skating with their new skates from their aunts. I’m anxious to see their skating myself!
The backwards weekend actually seemed to extend the weekend just a bit. No complaints here! That said, my blogging was delayed and yettttt….it’s early because this recipe is one you need to bookmark for after Thanksgiving when there’s all those turkey leftovers and you can’t bear to eat any more gravy and mashed potato meals.
This salad was absolutely, positively delicious and if you want to get a jump start on all of these fall and holiday flavors, grab a rotisserie! This salad is well worth considering for your holiday meal spread – so dreamy!
Harvest Cobb Salad
Thanksgiving leftovers or just a fall must-make, this salad is perfect for every occasion throughout the season!
- 3 cups butternut squash, 3/4-inch dice
- 1 Tbsp olive oil
- 1/2 tsp salt
- freshly ground black pepper, to taste
- 4 cups spring mix, gently packed
- 4 cups chopped romaine, gently packed
- 4 slices bacon, cooked and crumbled
- 12 oz skinless rotisserie or cooked turkey breast, chopped
- 1 large apple, cored and chopped
- 1 oz shaved Parmesan
- 1/2 cup pecan halves
- 1/2 cup dried cranberries or cherries
- 2 tsp dijon mustard
- 3 Tbsp olive oil
- 1/3 cup red wine vinegar
- 1 Tbsp pure maple syrup
- 1/2 tsp salt
- 1/4 cup finely diced shallot
- Preheat oven to 425 degrees F. Line a baking sheet with parchment.
- Place cubed butternut squash on the baking sheet and drizzle with the olive oil; sprinkle with salt and pepper and toss to coat. Bake for 20-25 minutes.
- Meanwhile, combine all vinaigrette ingredients in a mason jar and shake to combine.
- Place the spring mix and romaine in a large bowl; drizzle with vinaigrette and gently toss to coat. Distribute the salad among 4 plates.
- Prepare remaining salad ingredients, distributing among the 4 plates. When the butternut squash is tender and roasted, add to each plate and serve immediately.
Recipe adapted from Skinny Taste
Nutrition Information:Yield: 4 Serving Size: 1 prepared salad
Amount Per Serving: Calories: 600Total Fat: 32.2gCholesterol: 86mgSodium: 932mgCarbohydrates: 46.3gFiber: 9.8gSugar: 22.0gProtein: 34.5g
Salads with allllll the goods right up your alley? Check out some other favorites!
- Kale and Brussels Sprout Caesar Salad
- Chopped Italian Salad
- Autumn Harvest Salad with Pomegranate
- Greek Cobb Salad
- Peach, Burrata, and Arugula Quinoa Bowl with Chicken and Pesto Vinaigrette
Weekly Menu: October 31st – November 3rd
- Sunday: Chicken with Creamy Dijon Sauce and Mashed Potatoes + roasted brussels sprouts
- Monday: leftovers / must go’s
- Tuesday: pesto pasta with peas
- Wednesday: Sesame Teriyaki Chicken with rice and steamed broccoli
- Thursday: dinner guests for Butternut Squash and Sausage-Stuffed Shells with salad and bread, brownies for dessert