- 1 large sweet potato, skinned, diced 2 inch cubes
- 1 TB. olive oil or Blood orange Olive Oil
- 1 TB. brown sugar
- 1/2 tsp. pumpkin pie spice mix
- 1 tsp. regular cinnamon or 1/2 tsp. Saigon Cinnamon
- sea salt to taste
- 2 cups cooked wild rice
- 1/2 cup dried cranberries or pomegranate arils
- 3/4 cup red onion rings
- optional 1/3 cup toasted pecans
- chopped romaine lettuce
- 1/4 cup extra-virgin olive oil or Blood Orange Olive Oil
- 2 TB.pure maple syrup
- 2 TB. balsamic vinegar, Cranberry Pear Balsamic or Red Apple
- 1/2 tsp. sea salt
- scant 1/2 teaspoon black pepper
- 1/2 TB. chopped fresh rosemary or 1/4 tsp. dried Rosemary
- 1 clove garlic, minced
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- In a bowl mix cubed sweet potatoes, olive oil, brown sugar, cinnamon and pumpkin pie spice mix.
- Spread mixture evenly on parchment paper. Roast 20 minutes until fork tender. Add cranberries and pecans the last 5 minutes of cooking time.
- In a large bowl add roasted sweet potatoes, cranberries, pecans, cooked wild rice, onion rings and chopped romaine lettuce.
- Add all dressing ingredients in a blender and mix well.
- Drizzle salad with dressing.
- 1/2 cup olive oil or Lemon Olive Oil
- 1/4 cup red wine vinegar
- 3 TB. minced shallot
- 2- 1/2 TB. honey
- 1- TB. Dijon mustard
- 1 tsp fresh thyme leaves or 1/2 tsp. dried thyme
- Salt and freshly ground black pepper
A gift from the diet gods-spaghetti squash. When cooked, it miraculously transforms into low carb, golden, spaghetti-like strands. Yummy recipe site has several ways to creatively use spaghetti squash. Check out their link below for ideas.
Need some last minute Halloween party food ideas? Check out the link below.
Shabby Chic Cottage has rounded up 20 easy last minute pumpkin decorating ideas. Check out the link below.
Check out Bella's latest posting
"I'm In" https://bellasworldblog.wordpress.com/2015/10/24/im-in/