I have been out of sorts the past couple of days. We had an eventful weekend with baby girl. Last night was the first night in almost a week, I finally got more than a couple hours of straight sleep. Most of my nights have been sleepless, and we’ve had a few nights with medical doctors involved and an ER visit. Let’s just say I am glad we are finally all feeling better, and have a grip on things. Yesterday I was bed ridden with such a horrible migraine, I could barely move. Every time I would stand I would want to hurl.
It was the worst migraine I have ever had. It made sleeping difficult. This morning I woke up refreshed and renewed, like nothing ever happened, and R is finally acting like more of herself. The past few days were super scary with her, and I guess my emotions and lack of rest finally caught up with me. I finally feel able to blog, and get something accomplished, and actually feel like I could eat something again. My appetite is back. Just in time for fall salads!!
Salads can be had in the fall and winter months, and sometimes they are some of the best kinds. My favorite salads are filled with fresh seasonal ingredients. Don’t rule fall out when it comes to great seasonal foods, and it doesn’t just entail pumpkin. Fall produce is some of my favorite, like apples, cranberries and the many varieties of squashes, and those great root vegetables.
I made this easy salad for R’s first birthday party in Montana about a month ago. It’s the perfect festive salad, that is easy and savory. There’s a great mixture of sweet and tart, with some crunch. The apples, dried cranberries mixed with the crunch of cashews and the spice of cinnamon. I used a little apple cider vinegar for a tart taste as well. These tastes all meld well together.
It even has hints of the seasons colors, the reds from the cranberries and apples, or you could throw in some Asian pears, which have a great yellow, golden hue. The golden cashews, and the brown cinnamon. It’s perfect for the Fall. No matter what the season, I love salads, because there are so many ways to make them. Hot or cold, and this salad can be enjoyed hot or cold. I personally like it more chilled, and after the flavors have had time to settle. It was a great addition to our chili and fall inspired theme.
- 2 c quinoa
- 2 Apples, chopped (with peels on) or pears
- ¾ c dried Cranberries
- ¾ c sliced almonds
- 1 c cashew pieces
- ⅓ c maple syrup
- ½ c apple cider vinegar (+ 2 tbs, even desire a more tart taste)
- 1-2 tsp cinnamon
- Cook quinoa according to package directions (medium or large saucepan).
- Once quinoa is done, you can add it to a large mixing bowl or add remaining ingredients directly to pan. Stir until all ingredients are well mixed.
- Serve warm or cold.
- Store in air tight container in the fridge for up to a week.
It feels like Christmas is closer than it should be!! But I am prepared. I have already begun Christmas shopping, yes I know my sister says I am crazy. We have a wedding a week before Christmas that I am honored to be apart of, and showers and birthdays, so I thought it would be best to begin my shopping now. I vow not to listen to Christmas music until after Thanksgiving though 😉 Promise. Now it begins the holiday baking and Christmas parties. My blogging may become more scarce, as I spend more time with my family, not stressing about the blog.
Hope you enjoy this new salad!!
Until Next Time Be Whole and Be Fit