Fall Fusion Jar Salads with Brussels Sprouts, Apple, Walnuts, & Pear Dressing

Fall Fusion Jar Salad by Produce with Amy“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.”
– Edward Bunyard, ‘The Anatomy of Dessert’

I have a confession to make – I tend to be obsessed with analyzing my blog statistics. On a daily basis, without fail, my most popular posts are my Mason jar salads. It is easy to understand why. Discovering the efficiency, versatility, and freshness of jarred salads can be life-changing. They have transformed my lunches and the way that I look at salad ingredients. When others expressed interest in my recipes I strove to come up with creative, vibrant, and nutritious combinations and the result was over twenty salads with homemade dressing. In fact, I still feel the pull to keep creating and today I will share with you my latest jar salad creation. If jar salads do not fit into your lifestyle, my salads can be plated for your enjoyment as well.

If you are new to Mason jar salads I suggest that you read this post for tips, tricks, and Pear, Pomegranate, and Walnutssuggestions.

My wish was to create a salad that would bring some of my favorite fall flavors together. What speaks more of fall than crisp apples and juicy pears? When I spotted a pomegranate at our local co-op I knew that it would be the perfect addition. I also decided to roast Brussels sprouts to bring out their sweetness and the result is an unforgettable salad that I hope you enjoy as much as I did. Not only is this salad brimming with fall flavor but it is also packed with fiber to help keep you full.

Fall Fusion Salad by Produce with Amy

FALL FUSION SALAD WITH BRUSSELS SPROUTS, APPLE, WALNUTS, & PEAR DRESSING

I divided the following ingredients and layered in the following order in five – one quart sized Mason jars:

*3 – 4 Tablespoons of Pear Dressing (recipe to follow)
*Flax oil (or your favorite salad oil. I added 2 teaspoons to each jar)
*1 quart of yellow grape tomatoes cut in 1/2
*3 sliced pears

*3 sliced apples (your favorite variety)
*1 pomegranate (if you do not have access to fresh pomegranate – blackberries would also work well)
*Raw walnuts (I used 2 Tablespoons per jar)
*2 pounds of roasted Brussels sprouts (recipe to follow)
*Chopped romaine lettuce
Pear Salad Dressing by Produce with Amy

I found raw coconut vinegar at our local co-op.

I found raw coconut vinegar at our local co-op.

PEAR DRESSING

*1 pear
*1/2 cup raw coconut vinegar (or your vinegar of choice. Since I like my vinegar tangy, I like to add more vinegar. If you like yours less tangy you can add the equivalent of water)
*1 Tablespoon of roasted garlic (or 1 clove of raw garlic)
*1 teaspoon of cinnamon
*1/4 cup of oil of your choice (I leave the oil out and add separately to each salad for portion control)

 

Brussels SproutsROASTED BRUSSELS SPROUTS

Cut Brussels sprouts in half and spread on baking sheet. Drizzle with a little bit of olive oil, sprinkle with salt, pepper, and two cloves of minced garlic (toss well). Roast at 400 degrees for 45 minutes (depending on oven). Turn sprouts at the 20 minute mark. Allow to cool before adding to the salad.
Fall Fusion Salad by Produce with Amy

Printable recipe: FALL FUSION SALAD WITH BRUSSELS SPROUTS, APPLE, WALNUTS, & PEAR DRESSING

Pin HERE.

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Make sure you check out my other Salad Recipes.

Thank you for reading and I would love to hear how you found your way to my blog. Make sure to subscribe to my new posts via email and follow me on Twitter, Pinterest, and Instagram (links are on the right had side of the page). I love being part of healthy community and learning from each other. I hope you enjoy my salads. Cheers to our health and thriving together!

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Black Bean, Lentil, & Quinoa Salad

Black Bean, Lentil, and Quinoa Salad by Produce with Amy“He who is best prepared can best serve his moment of inspiration.”
― Samuel Taylor Coleridge

The topic for last week’s Weight Watchers meeting was Fake It Until You Make It.  In my meetings we discussed what healthy changes we have made to our lifestyle that are now routine. The things that we do automatically – like eating breakfast, drinking water instead of soda, and adding vegetables to our meals to bulk them up. I shared that one of the biggest changes that I made when I joined WW was a weekly shopping trip (sometimes two) to make sure that our house is stocked with fresh fruit and vegetables. Before I joined WW my husband Mike and I would often go on one huge shopping run once or twice a month, and though we love fruit and vegetables, our supply would be depleted. I cannot

The Marquette Food Co-op features a machine to grind your own fresh almond and peanut butter.

The Marquette Food Co-op features a machine to grind your own fresh almond and peanut butter.

imagine how we survived before. Now Mike eats 3-4 pieces of fruit a day and on most days I eat 10-12 servings of fruit and vegetables each day. While fresh produce can be expensive, making sure our house is fully stocked prevents us from scrambling to put meals together and we do not have to rely on expensive take-out.

Another important step in my shopping routine that I practice is meal prep. On the weekends I make soup, dinner entrees, and prep lunches. Yet, even though I try to have a strong plan for the week, sometimes I end up making mistakes. A couple of weeks ago I found that after eating breakfast and lunch that I was still hungry. I realized that I was not eating enough protein at lunch and I had to make some changes.

Mike and I HAD to sample the peanut butter when I got home.

Mike and I HAD to sample the peanut butter when I got home.

Last week I made a layered Greek hummus dip (recipe to be shared soon) and for this week’s lunches I made a protein packed spicy salad with beans, lentils, and quinoa.

Yesterday while shopping I made sure to grind fresh peanut butter at our local food co-op

which I will eat with apples and sprouted Ezekiel bread as a mid-day snack.

The salad recipe is reminiscent of my Confetti Salad. I decided to make a version of it with what I have on hand.

If you have been following my blog you have probably figured out that I like spicy food and this salad can be made to suit your personal taste by controlling the amount of taco seasoning and jalapeno pepper. This salad screams TORTILLA CHIPS. Okay, everything I eat seems to demand tortilla chips – but we all must have our weaknesses and I will make due this week without. This recipe makes eight cups of salad and I packed one cup for my lunch tomorrow. I squeezed a little extra lime and vinegar over the top to give it a little extra zing.
Black Bean, Lentil, and Quinoa Salad by Produce with AmyBLACK BEAN, LENTIL, & QUINOA SALAD

*1 cup of cooked black beans
*1 cup of cooked lentils
*1 cup of cooked quinoa
*1 quart of halved grape tomatoes
*1 chopped green bell pepper
*1 cubed avocado
*1 large clove of minced garlic
*1 seeded and finely chopped jalapeno
*1/2 bunch of chopped cilantro
*1/4 cup of chopped onion
*1/4 cup of lime juice
*2 Tablespoons of raw apple cider vinegar
(or vinegar of your choice)
*1 – 2 Tablespoons of taco seasoning (to taste)

Printable recipe: BLACK BEAN, LENTIL, & QUINOA SALAD

Pin recipe HERE

Check out my other Salad Recipes.

I hope that my recipes help you create healthy routines in your life. Once you start prepping meals ahead for the week you will be hooked. It carves out precious time during the week, saves money, and helps a busy schedule feel more manageable. Make sure that you sign up for email updates of my recipes and let me know which ones are your favorites. Stay tuned for more produce packed dishes. I wish you a productive week!

Roasted Vegetable Stew

Roasted Vegetable Stew by Produce with Amy“Just as a painter needs light in order to put the finishing touches to his picture, so I need an inner light, which I feel I never have enough of in the autumn.”
― Leo Tolstoy

My heart is not feeling autumn joy this weekend. The sky is gray and yesterday my husband Mike fired up the furnace. I guess when the inside temperature dips below 60 it is sign that it is time to rely on artificial heat. To help deal with my seasonal funk I made time to read, write, and I cooked up a storm. Chopping vegetables is therapy for me. Instead of turning to unhealthy food for comfort this coming week I decided to stock our house with an abundance of vegetable rich meals. I made a batch of autumn themed Mason jar salads, vegetable lasagna, and a rustic roasted vegetable stew (the salad and lasagna recipes will be shared soon).

Do you roast vegetables? It is a simple technique that brings out the sweetness in produce and makes the house smell incredible. When making this stew you may want to make extra roasted vegetables to use in other recipes and serve as a side during the week.

Roasted Brussels SproutsFor this stew I roasted the following in three batches:

1st Batch:
*Brussels sprouts (you will need 1 cup for this recipe.

I roasted extra for my jar salads for the week). If you are buying fresh, buy 2 cups (they shrink) or one bag of frozen. 

 

2nd Batch (Vegetable Medley):Roasted Vegetable Medley
*1 small zucchini
*1 medium onion
*3 ribs of celery
*1 yellow bell pepper
*8 ounces of mushrooms
*1 pint of cherry tomatoes (I add the cherry tomatoes in the last 15 minutes of roasting).

This recipe rendered 4 cups of vegetables. I used two cups for this stew and 2 cups for my vegetable lasagna. Therefore, you may want to cut the recipe in 1/2.

Roasted Root Vegetables

 

3rd Batch (Root Vegetables):
*3 carrots
*3 parsnips
*1 pound of potatoes (I used fingerling potatoes)

I did not season any of my roasted vegetables since the stew will be seasoned. I chopped, drizzled with a little olive oil, and roasted for approximately 40 minutes (turning at the 20 minute mark) at 400 degrees.

The carrots, parsnips, and potatoes were roasted for 50 minutes.  If I was roasting the vegetables to serve as a side I would also add salt, pepper, and minced garlic.

This weekend I also roasted 3 heads of garlic. If you have never roasted garlic before, you have to try it. Roasting garlic makes it sweet, mellow, and creamy. It is terrific in hummus, spread on bread, and is great in any recipe that calls for garlic. I added one entire head to this stew but if you are using regular garlic you can use a couple of minced cloves.
Roasted GarlicDirections for roasting garlic:

Slice the end off of the garlic bulb (the wider end). Drizzle with a little olive oil, sprinkle with salt and pepper, and wrap in tinfoil. Pop into a preheated oven and bake for 30-40 minutes at 450 degrees (depending on your oven).

After roasting the garlic flesh will become soft and will slide right out of the bulb. It’s marvelous spread on bread, in hummus, and works well in any recipe that requires garlic. I always use all of my roasted garlic immediately, but it would keep well for a week in the refrigerator in an air-tight container.

Roasted Vegetable Stew by Produce with Amy
ROASTED VEGETABLE STEW

*6 cups of vegetable stock (I used bouillon that I purchased at our co-op)
*1 head of roasted garlic
*2 sprigs of fresh rosemary (or 1 teaspoon of dried)
*Handful of lemon thyme (or 2 teaspoons of dried)
*1 cup of roasted Brussels sprouts
*2 cups of roasted vegetable medley
*Roasted root vegetables
*Juice and zest of one lemon
*1 bunch of chopped, fresh parsley

Bring vegetable stock, roasted garlic, and fresh rosemary and thyme to a boil. Simmer for 15 minutes. Add all the roasted vegetables and simmer for 20 minutes. Remove from heat and add lemon juice and zest and stir in chopped parsley.


Printable Recipe: ROASTED VEGETABLE STEW by Produce with Amy

Pin it HERE.

If you are like me and enjoy a steaming cup or bowl of soup to help chase away a chill and bulk up a meal – make sure you check out my other soup recipes.

As the cold weather progresses, I promise to share more ideas for healthy comfort food. Thank you for joining me on the quest to enjoy plant-based meals. If you have a favorite fall or winter recipe – please share. Make sure you stop by my Facebook page and join the conversation. I wish you a healthy and productive week!

Broccoli & Zucchini Jar Salads with Creamy Cucumber Dill Dressing

Broccoli & Zucchini Jar Salads with Creamy Cucumber Dill Dressing by Produce with Amy“We need space to be productive, we need places to go to be free.”
― Laure Lacornette

My promise to you, and myself, is that this post will be short and to the point. My weekend to-do list is lengthy and I have many new and healthy recipes to share.

Since I started posting Mason jar salad recipes a couple of years ago, they have been the most popular recipes on my blog. Weekly I receive comments, questions,  and messages of thanks. I love hearing from my readers and it fulfills me to know that my recipes are helping others eat more fruit and vegetables and embrace a healthy lifestyle. Believe me – you help me too!

Glowing Green Mason Jar Salad with Avocado VinaigretteIf you are new to Mason jar salads I recommend that you read this post for tips: Mason Jar Salads: Fresh, Visually Appealing, and Versatile.

I also have to give a huge shout-out and thanks to Tammy at Organize Yourself Skinny for linking my Glowing Green Mason Jar Salads on her post The Ultimate Mason Jar Salad Tutorial and Recipe Round Up. What an honor it is to be included in one of her posts.

For today’s salad I spiralized zucchini to add to the bottom layer and marinate in the dressing. While I am not a fan of kitchen gadgets, I love my spiralizer and this weekend I will be using it to cut ribbons of zucchini to incorporate into a vegetable lasagna (instead of pasta). Here is a link to the spiralizer that I purchased: Paderno World Cuisine Spiralizer.

The dressing in this salad is one of my favorites and I shared it in a previous post. The combination of cucumber and dill is one of my favorites: Creamy Cucumber & Dill Dressing.
Creamy Cucumber and Dill Dressing

BROCCOLI & ZUCCHINI JAR SALADS WITH CREAMY CUCUMBER DILL DRESSING

I divided the following ingredients in this order in 7 – one quart Mason jars:

*4 Tablespoons of Creamy Cucumber Dressing (link to recipe above)
*1 medium spiralized zucchini (you could also slice the squash)
*Sunflower seeds (I added 2 Tablespoons per jar)
*1 quart of halved cherry tomatoes
*1 head of chopped, blanched broccoli (to blanch broccoli I bring a pot of water to a boilBlanched Broccoli and immerse the chopped broccoli and cook for 3-4 minutes. I take out of the boiling water and instantly immerse in a bowl of ice water. The ice water shocks the broccoli and it is lightly cooks, turns bright green, and retains some of its crispness)
*Romaine lettuce
*Croutons (the croutons were an experiment. They did get soggy after sitting in the jars for a few days. I did not mind this since it reminded me of a panzanella salad. However, if you want your croutons crisp – I would recommend leaving them out and add them right before eating your salad)

Pin this recipe HERE.
Broccoli & Zucchini Mason Jar Salads with Creamy Cucumber Dill DressingThe dressing in this salad works well with the broccoli and zucchini and I hope that you enjoy it. I love being able to prep salads once and being able to eat healthy all week. This weekend I am creating a new jar salad recipe with an autumn theme. It will feature crisp apples and a glorious pear dressing – so stay tuned.

In the meantime, make sure you check out my other Jar Salad Recipes. Thank you for stopping by and please feel free to share my recipes with others. I would love to hear from you. Healthy food prep may take time but remember that we are worth all the hard work. Cheers to our health!

Produce with Amy