Are you looking for a filling, flavorful, and warm salad with all of the best ingredients of the season? Then look no further than this delicious recipe featuring a homemade Buzzin’ BBQT vinaigrette. And the beauty of it is you can add whatever delicious fall flavors you crave. And the best part is many of our blends compliment each other perfectly. So, head to your local farmers market while the harvest is plenty.
Here’s how we created ours:
VINAIGARETTE:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons 100% maple syrup
1 teaspoon dijon mustard
4 little spoonfuls (a little white spoon comes in all of our blends FYI) of Buzzin BBQT
Mix it all together by putting it in a closed container and giving it all a good shake until emulsified.
BASE: Spring Mix and Sunflower Shoots from Soulshine Farms . Mix your greens and shoots with the vinaigrette for the perfect base.
TOPPINGS made better with Stone Spice Co:
Roasted Butternut Squash from the Lynchburg Community Market: cut and peel the squash into 1/2 inch cubes. Toss in a bit of olive oil and Buzzin’ BBQT. Put on a baking sheet and roast at 350 degrees for about 25-30 minutes, stirring occasionally.
Roasted Beets from the Lynchburg Community Market: Peel and cube in to 1/2 inch pieces. Toss in olive oil and Buzzin’ BBQT. Put on a baking sheet and roast at 400 degrees for 35-40 minutes.
Toasted Pumpkin Seeds: why not toss those delicious seeds in Hot Toddy? Cut open that Halloween pumpkin, pull out the seeds, and wash and dry them. Melt 2 teaspoons of butter, mix with about a cup and a half of pumpkin seeds, and 2-3 spoonfuls of Hot Toddy. Spread on a baking sheet and bake at 300 degrees for 45 minutes stirring occasionally. These are SERIOUSLY addictive. The perfect amount of heat and the flavors compliment the seeds in ways you can’t imagine.
Instant Pot Chicken: If you don’t have an instant pot or ninja foodi, we HIGHLY recommend. We threw a pack of Wild Roots Chicken Tenders in our instant pot with 1 cup of water, about 5 or 6 spoonfuls of Sketti Sprinkle. Set to high pressure for 17 minutes with a quick release. This creates the most tender and flavorful pull apart chicken you’ll ever have. And don’t waste that good broth that’s created in the process. Save it and add when you cook rice, potatoes, or save for a delicious soup base. Don’t have a pressure cooker? This chicken would be amazing grilled or roasted as well.
Candied Pecans: These are a bit indulgent for a salad but hey, it’s 2020 and we do what we want. Start by heating a skillet to medium heat with a cup of brown sugar and 1/4 a cup of water. Put in about 5 little spoonfuls of Celebrity Roast and a 1/2 teaspoon of vanilla extra. Let simmer and stir until the sugar melts and the mixture is bubbling. Mix in two cups of pecan halves and allow to reduce for about 5 minutes. Don’t let it burn! Take off of the heat, and pour and spread out the pecans onto a parchment lined baking sheet. Allow them to cool and then try not to eat them all.
Other toppings that we like to add:
Feta Cheese
Chopped Apple ( from the Lynchburg Community Market)
This salad may take a while to prepare, but it’s worth it! And don’t forget to support your local farmers. They work tirelessly to bring you fresh and nutritious food. Plus, by buying from them you are supporting your local community and helping the earth heal. Bon appetit!