This post was sponsored by Annie’s Homegrown.
Okay, not really everything (there is no pumpkin), but a lot of things.
First things first. This SNL skit. YES YES. I feel like we’re all living in an Adele-obsessed moment. Can we stay here forever? Also. Adele is 27? WHAT?! How can you be that epic so young? I’m 25. That means I’ve got 2 more years to become epic. Readyyyy GOOO.
So, this week is the start of the holiday season. Are you way beyond pumped?! Me too. After Thursday it’s game on for Christmas tree shopping. Andrew and I have only had one Christmas together, but I’ve decided that each year I will be pushing the limit on how large of a Christmas tree he’ll let us invest in.
Yes. Invest. Can you think of a better way to spread holiday cheer for all to hear Cindy Lou Who-style?
In other news, I’ve purchased some new flowy shirts for Thanksgiving. When I’m working with nutrition clients I usually draw out a hunger & fullness scale to help get them back in touch with their hunger and fullness cues and ‘Thanksgiving full’ is a fullness metric I give.
Bring it, Thanksgiving.
My new Thanksgiving flowy shirt came from Old Navy and while we were shopping a man approached me and started asking do you make those flannel-lined khakis anymore?
At first I was like I don’t make clothes and then I realized he thought I worked there, which is always so awkward. I really just wanted to play along and pretend to work there because in his defense I was wearing a sweater I bought at Old Navy 2+ years ago. I probably looked really Old Navy-y.
I ended up telling him I didn’t work there and he was like oh I just thought because you were holding so many clothes that you probably worked here. To which I said oh, no, I’m just really indecisive. Next time I’ll try not to take the entire store into the dressing room with me.
The good news is that this salad is made for indecisive people because it has everything. No need to make a decision.
It’s topped with roasted acorn squash (so fall!), Annie’s Organic Cheddar Bunnies (for a cheesy crunch!), pomegranate seeds (so festive!), roasted eggplant (I promise it’s not eww when you roast ’em like this!) AND mini cornbread baked donuts that are stuffed with feta cheese (delish. so delish.).
Every salad should come adorned with cornbread donuts. I hope you agree.
Autumn Everything Salad with Mini Cornbread Feta Baked Donuts
Yield: 8 side dish portions
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
3 cups spinach & baby kale
2/3 cup pomegranate seeds
1 eggplant, chopped into 1/2" cubes
1 acorn squash, sliced into half circles
3 tablespoons olive oil
3/4 cup Annie's Organic Cheddar Bunnies
Annie's Organic Roasted Garlic Dressing, to taste
mini cornbread feta baked donuts
2/3 cup cornmeal
2/3 cup white whole wheat flour
1/2 cup feta cheese
1 tablespoons brown sugar
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
2 tablespoons maple syrup
1 large egg
Preheat oven to 375ºF. On a baking sheet, toss acorn squash and eggplant with olive oil and a pinch salt/pepper. Bake for 45 minutes, stirring twice throughout cooking time until golden brown and crisp.
Meanwhile, make your cornbread donuts. In a bowl, combine cornmeal, flour, feta cheese, brown sugar, baking powder, and salt. In a separate bowl, combine milk, butter, maple syrup and egg. Pour wet ingredients into dry and combine. Scoop batter into a greased mini donut tin (or a mini muffin tin will work!). Bake for 10-13 minutes.
If you don't have a mini donut pan, a mini muffin tin will do! I imagine a regular sized muffin tin would work too. Or just bake the cornbread batter in a baking dish and cut into cubes to top your salad.
Tomorrow we get our cookie on. See you then.