Trader Joe’s Butternut Squash Mac and Cheese Recipe
This is one of my favorites for fall – trader joe’s butternut squash mac and cheese recipe!
It’s that time of year! Let’s bring our favorites to the Thanksgiving table! Some of my favorite recipes include stuffing, cranberry sauce, mashed potatoes, roasted vegetables, and creamy Butternut Squash Mac n’ Cheese.
Honestly, I could eat this Copycat Trader Joe’s Butternut Squash Mac and Cheese dish any time of year, but I especially love making it in October and November. Butternut Squash and winter squashes are so festive and fun in the fall, and they are delicious in this dish. Best of all, this pasta dish has a creamy sauce and is better than the frozen mac and cheese version from Trader Joe’s. I love how this recipe utilizes a kitchen blender to create a creamy and decadent sauce without loads of cheese rather it is filled with veggies!
Let me tell you how I make this recipe!
Butternut Squash Mac n’ Cheese Ingredients
Elbow Macaroni: I often opt for traditional macaroni for this recipe however, you can use a different short pasta shape such as penne, rigatoni, fusilli, farfalle, radiatori, or orecchiette.
Butternut Squash: I use a can of squash puree (for convenience) in this recipe but you can use fresh, homemade roasted butternut squash puree too.
The creamy squash is a flavorful and healthy addition to this sauce. It is loaded with nutrients like beta carotene (a precursor of Vitamin A). Squash also has a beautiful, golden-yellow color, excellent for this vibrant Mac n’ Cheese, and has a subtle sweetness I love.
*THE SECRET INGREDIENT* Riced Cauliflower: This is my secret ingredient!
You can’t taste the cauliflower with all the cheese, pasta, and squash flavors. Cauliflower helps to make the sauce creamy and comforting. It also gives the sauce its signature velvety smooth texture after blending.
Cheese: I use 2 different cheeses in this recipe.I wouldn’t say I like to use pre-shredded cheese rather I shred my cheese.
In this recipe, I use high-quality sharp cheddar. I usually add at least one more cheese addition to my casserole. You can try Mozzarella or Gouda, but for this recipe, I used Greyure. Greyure makes for a creamy rich sauce and I love how it mingles with the cheddar.
Other Ingredients
Onion
Butter
Whole Milk
Fresh Cracked Pepper
Garlic Powder
Mustard Powder
Step-By-Step Instructions
Cook the Pasta:
Cook the elbow macaroni according to package instructions until al dente.
Drain and set aside.
Cook the Vegetables:
In a large skillet, heat the butter over medium heat. Add chopped onion and cook until softened about 5 minutes. Add the riced cauliflower. Cook another 5 min, stirring occasionally.
Make the Sauce:
Add the butternut squash puree and milk. Heat through, about 2 min. Remove from stove and turn off the heat. Add these ingredients to a blender with black pepper, garlic powder, and mustard powder. Blend until smooth.
Combine ingredients:
Pour the blended mixture back into the saucepan. Incorporate 4oz cheddar cheese and 1 oz gryere cheese. Add fresh cracked pepper to taste. Mix until the cheese is melted.
Note: The stove is off during this step, the cheese will melt from the heat of the puree.
Add cooked pasta to the sauce and stir to combine, ensuring all the pasta is well coated with sauce.
Pour the pasta mixture into a 9 x11 casserole pan.
Make Topping:
Mix Topping (1 oz gruyere, 2oz cheddar cheese, and panko bread crumbs).
Sprinkle with the panko/cheese topping overtop the macaroni and cheese mixture.
Bake and Serve
Bake at 350 uncovered for 30 minutes until heated through and the topping is browned and bubbly.
Once the mac and cheese is removed from the oven, let it rest for 5-10 minutes before serving.
More Ingredients Additions to this Squash Mac n’ Cheese
What’s special about this Macaroni and Cheese recipe is its many variations. The cook can mix and match cheeses.
Cheeses: I refer to this article by Better Homes & Gardens to help with my cheese selection.
More Flavor: Another fun option? Add a spicy element such as Harissa, jalapenos, or other peppers.
Veggies: Use veggies such as spinach, green beans, brussels sprouts, and tomatoes to make this pasta more veggie-packed.
Pasta: Even the pasta can be changed up! Make the recipe gluten-free with some simple ingredient swaps like gluten-free macaroni.
1lbselbow macaroni or other short pastai.e. penne, rigatoni
1onion, diced
1 tbspbutter
1cupriced cauliflower
5fl. ozmilk1 can
15ozbutternut squash puree1 can
8ozcheddar cheese, grated and dividedsome for sauce and some for melting over top casserole
8ozgruyere cheese, grated and dividedsome for sauce and some for melting over top casserole
1tbsppanko bread crumbs
1tspgarlic powder
½tspfresh cracked pepper
½tspmustard powder
Instructions
Cook The Pasta
Cook your macaroni according to pasta box instruction until al dente.
Drain and set aside.
Cook the Vegetables:
In a large skillet, heat the butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add the riced cauliflower. Cook another 5 min, stirring occasionally.
Make The Sauce
Add the butternut squash puree and milk. Heat through, about 2 min. Remove from stove and turn off the heat. Add all ingredients to a blender. Blend until smooth.
Combine ingredients
Pour the blended mixture back into the saucepan. Incorporate 6 oz cheddar cheese and 1 oz gryere cheese. Add fresh cracked pepper to taste. Mix until cheese is melted. Note: The stove is off during this step, the cheese will melt from the heat of the puree.
Add cooked pasta to the sauce and stir to combine, ansuring all the pasta is well coated with sauce.
Pour the pasta mixture to a 9 x11 casserole pan.
Make Topping
Make the topping, 2oz cheddar cheese, 1 oz greyure, and panko bread crumbs.
Sprinkle with the panko/cheese topping overtop the macaroni and cheese mixture.
Bake and Serve
Bake at 350 uncovered for 30 minutes until heated through and the topping is browned and bubbly.
Once removed from the ove,. let the macaroni and cheese rest for 5-10 minutes before serving.
Like with rice but instead…Farro! This recipe is super creamy, slightly sweet, and absolutely stunning color.
This easy farro risotto is a go-to quick dinner recipe in the autumn when butternut squash is in season.
Why You Should Make This Recipe
These two ingredients combine to create a warm and cozy simple ingredient farro creamy risotto. The whole-grain farro is nutty and chewy and the butternut squash is slightly sweet, yet savory, and the entire dish is oh-so-creamy.
Below I will guide you through the key ingredients for this dish, how to make it, and some tidbits about the fantastic cold weather veggie, butternut squash.
Ingredients
Skip the arborio rice risotto and go for an easy Farro Farrotto!
Farro: I use Semi-Pearled Farro for an easy, convenient, and healthy Farrotto. You could also use pearled or whole grain farro just note, thatthey will have differing cook times. Farro is an ancient grain with a nutty flavor and chewy texture.
Butternut Squash: If you don’t have butternut squash, honey nut squash or acorn squash works. In a pinch, you can even use a can of pumpkin!
Onions & Garlic: These ingredients add depth of flavors and textures.
Jalapenos: The jalapenos give this risotto a lovely yet subtle kick. You can use any other spicy pepper of choice or in a pinch, swap for a tbsp of red pepper flakes.
Half & Half: I enjoy including half and half because it aids in creating a silky smooth and creamy sauce—the option to swap the half and a half for whole milk, heavy cream, or coconut milk.
Crispy Herb Topping: In addition to many other recipes, this topper is fantastic on this Butternut Squash Farro Risotto. Comprised of butter, fresh sage leaves, and cilantro it is a garnish that elevates the meal. Alternatively, you could use fresh herbs such as parsley, cilantro, or basil.
Kosher Salt and Black Pepper
Optional add-ins: Nutritional Yeast (for extra protein), white wine, parmesan cheese or vegan parmesan, fried shallots, frozen peas, chopped greens, or wild mushrooms.
Step By Step Instructions on How to Make Spicy Butternut Squash Farro Farrotto
Roasting The Butternut Squash
Preheat oven to 400 degrees F.
Cut the butternut squash in half (peeled or unpeeled). Remove the stem and seeds. Dice the squash into evenly-sized 1-inch pieces.
Evenly place squash over a parchment-lined baking sheet. Drizzle with avocado oil, salt, and pepper. Toss to ensure the squash is evenly coated. Roast the squash for 30 to 35min, flipping halfway to ensure even roasting.
Once the butternut squash finishes cooking, add it and 1 cup of water (option to use vegetable broth or chicken stock) to a blender or food processor and blend until the squash is smooth. You could also use an immersion blender (hand blender) for blending.
Set the butternut squash mixture aside this is your cooking liquid.
Note: It is possible to prep the squash 1 to 2 days in advance.
Cooking Farrotto
Turn the stove top burner to medium-high heat and heat olive oil in a Dutch oven or large pot. Add onion and saute for 3 to 5 min.
Adjust the stove to medium-low heat (to prevent garlic from burning) and add garlic and jalapeno. Continue to sauté for another 3 to 5 min.
Add rinsed farro, butternut squash mixture, half and half, salt, and pepper to the Dutch oven. Continue to cook on low heat for 30 to 60 minutes. Stir the farro risotto occasionally (approx. every 10 min) to prevent sticking or burning.
Taste the Farro as you cook starting at 30min to check for doneness. The farro should be chewy yet tender.
Crispy Herb Topping
While the Butternut Squash Farro Risotto is cooking, add olive oil to a sautee pan on medium heat. Add herbs and crisp for 3 to 5 min.
Set aside and sprinkle the crispy herb topping over the risotto before serving.
How To Enjoy This Dish
I like to make this farro risotto recipe with leftover butternut squash soup during the autumn and winter months. It is a great way to use leftovers to make a comforting farro risotto. Below are my favorite ways to serve this dish.
A way to use up leftover Butternut Squash Soup
As a warm and comforting main dish for a lighter meal
As a side dish to baked chicken or tofu
As the main course paired with a salad with frozen peas, nutritional yeast mixed in and topped with vegan parmesan for a delicious vegan dinner.
FAQ (Ask A Dietitian!)
What is Farro?
Farro is a hearty whole grain that has been cultivated for millennia. Farro is known for its nutty flavor and chewy texture. It can be used in Farrotto’s, soups, stews, salads, and grain bowls.
It can be found in stores or online as a whole, pearled, or semi-pearled farro. For this recipe, I used Semi-pearled Farro. Note, the different types of farro have different cook times due to the varying amounts of bran and germ layers present on the grains.
What is Butternut Squash?
This 2 to 3-pound veggie is a type of winter squash. This veggie is related to pumpkins, tastes slightly sweet, and nutty, and can be cooked into a variety of dishes.
How Do You Cook Butternut Squash?
Butternut squash is marvelous in risotto, soups, salads, and sandwiches, among many other dishes. It can also be interchanged with most other winter squash varietals (except for spaghetti squash).
Did you know?! You can eat the skin of butternut squash? That makes preparation that much easier!
There are several ways to cook butternut squash.
These include:
Roasting
Boiling/Steaming
Microwaving
You can also use your air fryer and pressure cooker to cook butternut squash.
Enjoy This Recipe? Check Out Some Other Fall Favorites!
This easy Butternut Squash Farro Risotto recipe is creamy, buttery, and perfect for autumn and winter nights. Pair this with your favorite protein for a cozy balanced meal.
Cut the butternut squash in half (peeled or unpeeled). Remove the stem and seeds. Dice the squash into evenly-sized 1-inch pieces.
Evenly place squash over a parchment-lined baking sheet. Drizzle with avocado oil, salt, and pepper. Toss to ensure the squash is evenly coated. Roast the squash for 30 to 35min, flipping halfway to ensure even roasting.
Once the butternut squash finishes cooking, add it and 1 cup of water (option to use vegetable broth or chicken stock) to a blender or food processor and blend until the squash is smooth. You could also use an immersion blender (hand blender) for blending.
Set the butternut squash mixture aside this is your cooking liquid.Note: It is possible to prep the squash 1 to 2 days in advance.
Cooking The Farrotto
Turn the stove top burner to medium-high heat and heat olive oil in a Dutch oven or large pot. Add onion and saute for 3 to 5 min.
Adjust the stove to medium-low heat (to prevent garlic from burning) and add garlic and jalapeno. Continue to sauté for another 3 to 5 min.
Add rinsed farro, butternut squash mixture, half and half, salt, and pepper to the Dutch oven. Continue to cook on low heat for 30 to 60 minutes. Stir the farro risotto occasionally (approx. every 10 min) to prevent sticking or burning.
Taste the Farro as you cook starting at 30min to check for doneness. The farro should be chewy yet tender.
Crispy Herb Topping
While the Butternut Squash Farro Risotto is cooking, add olive oil to a sautee pan on medium heat. Add herbs and crisp for 3 to 5 min.
Set aside and sprinkle the crispy herb topping over the risotto before serving.
When summer calls for light and effortless meals, this simple salad is your go-to: ripe local tomatoes, fresh aromatic basil, sweet and creamy burrata cheese, all topped with peppery, locally grown microgreens.
Consider topping the dish with some balsamic pickled red onion. Additionally, you can swap out the burrata for ricotta, andavocado, or go for the classic caprese salad with mozzarella.
Why You Will Love This Recipe
This vibrant, fresh, and flavorful recipe is incredibly versatile. You can use different tomato varieties such as sliced Beefsteak, Brandywine, or halved cherry tomatoes.
You can enjoy this Burrata Caprese as an appetizer or a light, summery meal, paired with cooked quinoa, pasta, or fresh crusty bread.
Ingredients
For this recipe, all you need are 5 simple ingredients!
Burrata Cheese: A simple twist on the traditional caprese salad is a ball of burrata. You can find this cheese at many grocery stores.
Fresh Tomatoes: I’m using cherry tomatoes in this recipe but during tomato season use whatever ripe tomatoes you like. Some other fresh summer tomatoes you could use include thick slices of juicy heirloom tomatoes, quartered grape tomatoes, or even Roma tomatoes.
Fresh Basil Leaves: Fresh and fragrant basil ensures lots of flavor.
Good Olive Oil: I use a quality Extra Virgin Olive Oil such as Graza.
Kosher Salt
Optional Ingredients: Microgreens, pickled onions, a sweet balsamic glaze, and black pepper.
Step By Step Instructions
Prepare Burrata: Place the burrata cheese on a serving platter.
Prepare Tomatoes: Arrange the halved cherry tomatoes around the burrata on the platter.
Add Fresh Basil: Sprinkle the julienned basil leaves over the burrata and tomatoes.
Drizzle with Olive Oil: Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.
Season with Salt: Sprinkle salt over the burrata and tomatoes to taste.
Serve: Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.
FAQ (Ask A Dietitian!)
What is Burrata
Burrata is an Italian cheese known for its rich and creamy texture. It is made of cow’s milk, however it can also be made with Buffalo milk.
Burrata has a milky, buttery taste with a hint of sweetness and a soft, luxurious, and creamy texture.
It is excellent in salads, served with some crust bread, spooned alongside grilled veggies, or even a topping for pasta and pizza!
Why is it called Caprese
The Caprese Salad is named after the island of Capri a region in Italy. The traditional ingredients include tomatoes, fresh mozzarella, basil, olive oil, and salt. These ingredients are readily available in that region.
The fresh, high-quality ingredients are a big component of Italian Cuisine the minimal preparation allows the ingredients to shine.
More Recipe Ideas
You can get creative with a classic caprese salad. Let your taste buds guide you for it is a matter of personal preference how you enjoy your caprese salad.
Besides the juicy tomatoes, you can include fresh peaches or salad greens. Below are some ways I like to enjoy this salad.
An appetizer for a dinner party.
A simple recipe for a light lunch.
The perfect summer salad with dinner paired with some grilled chicken or fish and some crusty bread or roasted potatoes.
More Tips
Below are some tips when considering this salad this summer!
Think Local Fresh Tomatoes: This recipe shines when tomatoes are as fresh as possible. I especially love this recipe when I’m swimming in my homegrown garden tomatoes.
Season Well: This recipe is excellent when you season the tomatoes with either flaky sea salt or kosher salt to taste. I also enjoy a bit of cracked black pepper to enhance the natural flavors in the ingredients.
Serve Immediately: I am all for that easy recipe that can be made in advance for even easier dinner preparations, however, this recipe is best served right after it is made.
Enjoy The Beautiful Colors: This is a beautiful salad to make with all its layers, colors, textures, and shapes, this salad is truly a work of art. Feel free to snap a picture and appreciate its beauty before diving in!
3tbspextra virgin olive oil (adjust amount per preference)
½tspkosher salt
Optional: Top with cracked black pepper, balsamic pickled onions, or microgreens
Instructions
Prepare Burrata
Place the burrata cheese on a serving platter.
Prepare Tomatoes
Arrange the halved cherry tomatoes around the burrata on the platter.
Add Fresh Basil
Sprinkle the julienned basil leaves over the burrata and tomatoes.
Drizzle with Olive Oil
Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.
Season with Salt
Sprinkle salt over the burrata and tomatoes to taste.
Serve & Enjoy
Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.
Autumn and Wintertime: Perfect for Quick Acorn Squash Recipes
This Quick Acorn Squash Recipe with Cranberries and Quinoa is the perfect easy side dish for your next Holiday meal and it is one of my favorite quick acorn squash recipes. It’s simple with a complex flavor, savory yet sweet, and deliciously healthy.
Adding veggies to a Thanksgiving plate is my favorite way to bump up my nutrition around the holidays. Packed with color, flavor, and warm nutrition, this autumn and winter side dish will be among the dishes for which you want seconds.
So, whether you are enjoying this quick Acorn Squash recipe for the holidays or as a compliment to a weeknight meal (perhaps with some crispy baked tofu or chicken), this roasted salad is everything you need to fill your belly and bring a smile to your face.
Tools Needed For This Recipe
Sharp Knife
Cutting Board
Baking Sheet
Medium saucepan
Sautee or saucepan
For Serving
Large Serving Bowl
Large Spoon or tongs
The Ingredients For This Easy and Quick Acorn Squash Recipe
Acorn Squash: For this recipe, take one whole acorn squash remove the seeds, and slice it up into squash halves. I love the colors the squash brings to this dish. There is no need to peel your acorn squash, I love to keep the dark green skin on! Don’t have acorn squash? You can play around with different other squash varieties such as butternut squash, delicata squash, or even spaghetti squash.
Shaved Brussels Sprouts: This recipe calls for about 1 lb of Brussels sprouts, equal to 4 to 5 cups or 15 whole Brussels sprouts. I like the Brussels sprouts roasted in the oven with the acorn squash; however, you can also eat your Brussels sprouts raw and shaved.
Dried Cranberries: You can use as much or as little dried cranberries as you please. This is true for all the ingredients but especially for the dried cranberries. I used ⅓ cup of sweetened dried cranberries. I enjoy not only the sweet and tart chewy notes but also the deep red color.
Quinoa: I like to use red quinoa in this recipe or I’ll make quinoa crisps if I’m feeling extra!
The quinoa crisps topping is like nothing you’ve ever tasted over a salad. I love the nutty crunch they bring to the salad and the nutritional benefits! Learn how to make it in this video by Simply Quinoa.
Agrodolce: Agrodolce is a great way to add lots of flavor to a warm autumn or winter salad. It is a sticky, tart-sweet condiment often served with veggies. The red onion, honey, and herbs add complexity to this agrodolce. If you do not have honey, a little brown sugar or a drizzle of maple syrup are good substitutes.
I chose Agrodolce as my dressing for this quick acorn squash recipe because it is full of flavor, sweetness, and tang. It pairs well as a sauce for many dishes this time of year. For more garlicky flavor, add a couple gloves of garlic, minced or 1 tsp garlic powder.
Bon Appetit has a lovely Winter Squash Agrodolce recipe from their November 2015 Issue if you want to see how to use agrodolce in other recipes.
Optional – Cheese: Optional to include a bit of parmasean cheese, feta, or goat cheese in this recipe.
Step-By-Step Instructions For This Quick Acorn Squash Recipe
Note that you can make the quinoa and the Agrodolce in advance.
Before you build the salad, there are three steps to follow. First, roast veggies, then prepare the quinoa and while that cooks whip up the agrodolce.
Roasted Veggies
Preheat the oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
I like to use plain ole’ cooked quinoa cooked with a little butter or olive oil. However, you can make this with Quinoa crisps! Check out this video by Simply Quinoa for a deep dive into how to make it.
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off, and add salt and black pepper.
Assemble the Salad
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.
FAQ – Acorn Squash
How to Store This Quick Acorn Squash Recipe
Store this recipe in an airtight container or even a covered container with plastic wrap or foil will do, in the refrigerator for 3-5 days.
Where to Find Acorn Squash?
Acorn squash is among many of the fall favorites located in most grocery stores or at the farmers market.
How to Choose An Acorn Squash
Look for a squash that is mostly a deep green color, too much orange can indicate the squash is too ripe.
Look for skin that is firm, dull, and smooth, and its a bit heavy for it size indicating it is full of moisture and not dried out.
You also want the stem to be dried indicating it has been picked at the correct time.
How to Serve this Quick Acorn Squash Recipe
There are many different ways to serve this recipe this holiday season, here are a few!
A light main course topped with pork chops or tofu.
A nutritious side dish accompanied by sweet potatoes and roasted chicken.
In a grain bowl add in with whole grains such as farro, wild rice, or more cooked quinoa.
Enjoy This Quick Acorn Squash Recipe? Check Out These Salad Recipes!
1lbsbrussel sprouts, shavedabout 4 to 5 cups - see recipe note
1acorn squash, seeds removed and slicedabout 3 cups - see recipe note
¼cupolive oilor avocado or algae oil
½tspkosher salt
¼tspblack pepper
⅓cupdried cranberries
Agrodolce - see recipe note
¼cupapple cider vinegar
2tbsphoney
2tbspolive oil
1red onion
1sprigrosemary
2sprigsthyme
1tspred chili flakes optional
¼tspkosher salt
⅛tsp black pepper
Instructions
Roasted Vegetables
Preheat oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Drizzle the avocado oil over vegetables and rub it in using your hands. Sprinkle salt and pepper over top.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce with Red Onion
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off, and add salt and black pepper.
Assemble the Salad
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.
Notes
Here is a video on how to shave brussel sprouts using a knife, start video at 0:55. Also to note, 1lbs of brussel sprouts is equal to about 5 cups or 15 whole brussel sprouts. Here is a video on how to slice acorn squash. Here is an article by Food52 on how to make Quinoa Crisps if you don't have quinoa crisps option to use something else crispy and crunchy like nuts, seeds, or croutons. For the Agrodolce, you can use 100% of it tossed over your salad. However, to start, use about half then add per your tasting preferences!
Kale Apple Walnut Salad with Creamy Walnut Dressing: A Perfect Kale Salad for The Cooler Months
This Kale Apple Walnut Salad is one of many great easy salad recipes. I pull it out as one of my fall salads or a healthy dose of green in the winter months. This hearty kale salad also makes a great addition to any Thanksgiving menu.
I love Massaged Kale Salads. They are easy, healthy, and a great way to eat more veggies.
Kale Apple Walnut Salads are not new to the internet. However, I love them because you can take that base salad concept and make it your own with additional ingredient add-ins and different salad dressings.
The Ingredients in This Kale Salad Recipe
Massaged Kale: Massaging the kale leaves allows for a more palatable salad. Each bite is more manageable and chewable. Check out my article all about How to Create the Perfect Kale Salad. Lacinato kale works well in this salad but you could also use a curly kale or baby kale.
Walnuts: I use freshly toasted crunchy walnuts in the salad dressing and as a salad topper. Walnuts, like many other nuts, are heart-healthy! I love the nutty and earthy flavor.
Fresh Apples: In this recipe, I use two different types of “all-purpose” apples. I use sweet Honeycrisp apples, Granny Smith, or Pink Lady. These tangy apples are crisp with sweet-tart harmonies and hints of berry flavors.
If you want to substitute the apple, I recommend pears. I recommend a crispier pear variety like a Bosc pear. You could also sub in celery for a crunchy addition or even fennel with a licorice-like flavor.
I prefer to cut the apples into thin matchsticks but diced apples work well too.
Crispy Quinoa: This is a fun way to incorporate whole grains into your salad. You could use cooked quinoa that is not crispy to make this more of a grain bowl, but I love the crispy quinoa over-top the salad for a crispy, crunchy, and nutty finish. The little black specs in my photos are crispy quinoa.
The Creamy Walnut Dressing
I keep this dressing creamy yet mayo-free by using toasted walnuts. Blending nuts into a salad dressing is a delightful way to create a creamy dressing that is 100% plant-based.
Don’t have Walnuts or a blender to turn freshly roasted Walnuts into a creamy dressing? No problem, you can use tahini or creamy almond butter instead.
Don’t have walnut oil? Olive oil will also work in this recipe.
In a blender or food processor, combine the walnut oil, toasted walnuts, apple juice, apple cider vinegar, water, maple syrup, garlic, Dijon mustard, salt, and pepper.
Blend until smooth. If the dressing is too thick, add more water, a tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning if necessary.
Prepare the Kale:
In a large salad bowl, add the chopped kale. ( I like to chop the kale into thin strips)
Add 1/4 cup of the salad dressing over the kale. Massage the dressing into the kale with your hands for a few minutes until it becomes tender.
Prepare the Salad:
Add the sliced crunchy apples and toasted walnuts to the large bowl.
Assemble the Salad:
Pour more dressing (to your liking) over the salad and toss to combine.
Sprinkle the crispy quinoa on top just before serving for added crunch.
Serve immediately or let it sit for a bit to allow the flavors to meld together.
Store any leftovers in an airtight container.
Substitutions & Additions
Substitutions
Walnuts: Option to substitute the crunchy walnuts for other crunchy nuts or seeds such as pumpkin seeds, sunflower seeds, or almonds.
Apples: Option to substitute the apples with another fruit such as pomegranate seeds, dried cherries, or dried cranberries.
Additions
Do you want to bulk up this Kale Apple Walnut Salad? You can add roasted butternut squash, roasted chicken, or leftover Thanksgiving turkey.
Feeling like you want some cheese? You can add some vegan feta or, if not trying to keep this a plant-based salad, feel free to incorporate some cheese! Feta cheese, blue cheese, or goat cheese would taste great in this recipe.
I love to encourage creativity in the kitchen. Let this recipe bring on the inspiration!
Tips and Tricks
Washing Kale
Tip: Use a Salad Spinner
One of my favorite ways to wash lettuce and greens for salads is with a large bowl of cold water and a salad spinner.
Washing lettuce and kale for salads is so much easier with a salad spinner. I like to submerge the kale leaves in a large bowl of clean cold water and swish them around. This will loosen any dirt or debris and it will sink to the bottom of the bowl.
Then, rinse the kale with cool running water and add it to your salad spinner to remove excess water from formthe leaves.
Dealing with Leftovers
Dressing Tip:
This dressing is simple, and a great recipe to make in bulk and in advance. You can freeze or save it for another recipe for later in the week, like Apple Walnut Marinated Tofu, tempeh, chicken, or salmon.
Salad Tip: If eating this salad for leftovers the next day (so good), don’t add all the crispy quinoa at once to the salad. Despite the name, crispy quinoa that is added to the salad and stored in the fridge will not retain its crispiness overnight. For best results, top each salad before serving.
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In a blender or food processor, combine the walnut oil, toasted walnuts, apple cider, apple cider vinegar, maple syrup, red pepper flakes, salt, and pepper.
Blend until smooth. If the dressing is too thick, add more water, a tablespoon at a time, until the desired.
Taste and adjust seasoning if necessary.
Prepare the Kale
In a large salad bowl, add the chopped kale. ( I like to chop the kale into thin strips).
Add 1/4 cup of the salad dressing over the kale. Massage the dressing into the kale with your hands for a few minutes until it becomes tender.
Prepare the Salad
Add the sliced crunchy apples and toasted walnuts to the large bowl.
Assemble the Salad
Pour more dressing (to your liking) over the salad and toss to combine.
Sprinkle the crispy quinoa on top just before serving for added crunch.
Serve immediately or let it sit for a bit to allow the flavors to meld together.
Store any leftovers in an airtight container.
Notes
If you halve this recipe, make the full amount of dressing and save it for future salads or marinades. I've used this slathered over salmon and as a chicken marinade and it is perfection. Apples: I like to cut the apple into thick matchstick like slices but but diced works too. I used one honey crispy apple and one Green Newtown Pippin apple.
This wing recipe is perfect for game day, family gathering, or your next weeknight dinner the whole family will love.
Before I discovered the magic of air fryer chicken wings, I thought I could only get good wings at a restaurant, deep fried, slathered in sauce! During football season, these AIR FRYER wings are an easier and less expensive alternative to ordering out!
As a Maryland girl, Old Bay seasoning has a special place in my heart, reminiscent of crab feasts, the salty Atlantic beach air, and warm summers. This easy chicken wing recipe is perfectly paired with a honey Old Bay sauce, bringing a taste of Maryland to your table.
This article contains affiliate links, which means I may earn a small commission at no additional cost to you if you make a purchase through these links.
Originally, I made this recipe with a honey Old Bay sauce made with honey, old bay, dijon mustard, apple cider vinegar, and hot sauce.
I would first cook the wings, then coat them in the sauce. However, I’ve since changed my favorite Honey Old Bay Wings recipe because I prefer this as a dry rub recipe!
For the new method, you rub your seasonings on the wings before cooking. Then, once they are cooked, you finish the wings off with a drizzle of your favorite honey.
Chicken Wings
Avocado Oil
Old Bay
Salt and Black Pepper
Honey
Step By Step How To Make Honey Old Bay Wings Recipe
Prep the Wings:
Pat the chicken wings dry with paper towels to remove excess moisture.
In a large bowl, add avocado oil, old bay, salt, and pepper and rub it into the chicken until evenly coated.
Cook the Wings in the Air Fryer:
Preheat your air fryer to 400°F for about 5 minutes.
Place wings in a single layer in the air fryer basket. You may need to cook in batches depending on the size of your air fryer.
Air fry the wings at 400°F for 18-20 minutes, flipping halfway through, until the wings are crispy, golden brown, and cooked through.
Drizzle Honey Over Wings:
Once the wings are done, transfer them your serving platter and drizzle the honey over the wings.
Serve and Enjoy:
Serve these party wings with carrot or celery sticks, ranch, or blue cheese, and enjoy!
Serving Size and Time for This Crispy Chicken Wings Recipe
This recipe makes approximately 4 servings.
Estimated Total Time:
Prep Time: 5 to 10 minutes
Cook Time: 18 to 20 minutes
Glaze Preparation: 5 minutes (to be completed during the cook time)
Total Time: 23 to 30 minutes
My Favorite Sauces to Make From Scratch for Air-Fryer Wings
As convenient as store-bought sauces can be, it’s surprisingly easy (and fun) to make your sauces from scratch! Additionally, you can go beyond the classic buffalo and BBQ sauces.
Try out some of my favorite sauces with incredible flavors.
You preheat an oven, same goes for the air fryer. 400°F for about 5 minutes should do the trick!
Tip #2: Arrange Wings in a SINGLE Layer.
For extra crispy air fryer wings, the wings need space to ensure even cooking. Overcrowing the basket can lead to unevenly cooked wings.
This means, if you are making a large amount of wings, you will need to cooking them in batches.
Tip #3: For extra crispy wings, serve sauce on the side.
This might be my personal preference, but eversince I started ordering my wings with sauce on the side, I’ve never gone back!
They stay super crispy and I can add as much sauce as I would like for dunking or drizzling!
Tip #4: For easy speedy cleanup use a liner.
For easy speedy clean up use an airfryer liner or tin foil. Be sure to clean the basket after each use, the liner might not get everything, but it will make cleanup easier.
You can purchase these on Amazon, Walmart, or Target.
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