Spiced Honeynut Squash & Grain Salad from Martha Stewart & Marley Spoon
If you're looking for a hearty, satisfying, and delicious fall salad, you'll love the Spiced Honeynut Squash & Grain Salad with Blue Cheese, Walnuts, & Maple Vinaigrette from Martha Stewart & Marley Spoon.
Here at my Bedford, New York farm, I personally test many of the recipes we offer in our delivery meal-kit service. Everything is delivered right to my door and each meal is ready in 40-minutes or less. They're perfect for lunch in between television and photography shoots, or my many scheduled Zoom calls and conferences. If you haven’t yet tried Martha & Marley Spoon, please go to the web site by clicking on the highlighted link for more information. Our meal-kit delivery service features so many inspiring recipes and cooking ideas and you can customize your menu and choose the recipes you like best. It's a wonderful way to enjoy good, nutritious food without the added stress of shopping for ingredients.
Enjoy these photos.
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- The first thing we do is take out all the ingredients from our Martha Stewart & Marley Spoon box and place them on the counter where everything is easy to see. All these ingredients are fresh and pre-portioned, so there is no waste.
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- While the oven is preheating to 425-degrees Fahrenheit, Elvira prepares the grains combining the 5-grain blend, water, and a teaspoon of salt in a saucepan and cooking for about 15 to 17 minutes.
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- Each meal comes with a large recipe card, which lists the ingredients and each of the six steps plus large photos to help show each stage of the process.
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- On the other side, a full sized image of the meal once it is cooked and ready to serve.
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- Next, Elvira prepares the dressing.
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- She juices one lemon into a small bowl. Here she is using my citrus press from Macy’s – I love this tool because it gets every drop of juice from the fruit with just a squeeze of the handles.
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- Into the same bowl, she adds three tablespoons of oil…
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- … And two teaspoons of maple syrup.
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- Then she whisks up the liquid and seasons to taste with salt and pepper.
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- Next, she halves the fennel and cuts into 1/2-inch thick wedges.
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- She halves the squash, scoops out the seeds…
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- … And also cuts it into 1/2-inch thick pieces.
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- The squash is topped with maple syrup and Chinese five spice and roasted until caramelized and tender.
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- And the fennel is also roasted until tender and brown.
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- The walnuts are roasted next for about seven minutes.
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- Elvira tosses the spinach with a drizzle of oil and then tops it with the 5-grain blend and roasted vegetables.
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- Here she adds the delicious and sweet squash.
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- Once the cooked ingredients and spinach are all mixed together, she adds the blue cheese, walnuts, maple vinaigrette, and lemon wedges. And that’s it.
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- Isn’t that a wonderful looking salad? And it looks just like the photo!
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- This fall salad is a big hit. It was made for four servings – and every bit of it was devoured – so good. Go to the web site and see how you can sign up for Martha Stewart & Marley Spoon right now. You’ll love every dish.
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