Friday, August 30, 2013

Revamp, and an Autumn Salad

It's been a long while. Summer is almost over, and it has been an amazing one. One of the best. One for the books. Sunburns, and vacations, and friends, and crop tops, and sweaty runs...I'm getting nostalgic already and it's not even over. 

Our one year anniversary is this weekend and my husband surprised me with an iPad. A real I-thing! And oh my goodness it makes this easier! So here we go. For real. 

Now that its getting darker earlier, and cooler in the evenings, my stomach is thinking of fall, but my brain isn't quite ready. Which is why this Autumn Salad is perfection.

A savory-sweet blend of roasted apples and Brussels sprouts, crisp spinach, toasted walnuts, and tender pork, all drizzled with a silky tahini-honey dressing. Light, but absolutely satisfying.

Serves 2

2 tsp olive oil
1 medium sized Fuji apple
1 small yellow onion
10 Brussel sprouts
1 thick cut boneless pork chop
3 cloves garlic 
1tbs crushed walnuts
2 tbs feta cheese, crumbled
3-4 cups raw baby spinach
Salt and pepper

1 tbs tahini
2 tbs balsamic vinegar
2 tbs seasoned rice vinegar
1 tsp honey
1/4 cup water

Preheat the oven to 425. Chop the onion into small chunks, thinly slice the apple, and halve the Brussel sprouts. On a non stick cookie sheet, toss everything with the olive oil and a good amount of salt and pepper. Spread everything in a single layer and roast in the oven for 20 minutes or so. Give it a turn or two so everything gets browned all over.

Smash and dice up the garlic and throw it in a non stick frying pan. Salt and pepper the pork chop on both sides and place it in the (hot) frying pan. Sear it on either side, and then reduce the heat and cover until the chop is cooked through- about 15-20 minutes. 

For the dressing, put all the ingredients in a jar or cup and whisk or shake until everything is thoroughly combined.

Remove the pork chop, and throw the crushed walnuts into the hot pan for a minute or two to crisp them up.

Once everything is cooked, assemble the salad!
Scatter the spinach on a plate, slice up the chop, divide the roasted veggies and pile it on. Top it all off with a sprinkle of feta and walnuts, and a generous drizzle of dressing.

Just a little over a year ago, I started this blog. I'm excited to be more faithful about in the upcoming months. Keeping busy. And along with that thought, here is the newest and smallest addition to the family.

Pippin, the kitten.

Happy Labor Day!

Nutritional info for the Autumn Salad:
Calories per serving: 495
Carbs:75 Fat:27 Protein:43 Sugar:31