Autumn Harvest Quinoa Salad Warm Autumn Quinoa Salad with Roasted Squash, Apples, and Cranberries Ingredients: 1 cup quinoa 2 cups water or vegetable broth 1 cup diced butternut squash 1 tablespoon olive oil Salt and pepper to taste 1 medium apple, diced 1/3 cup dried cranberries 1/4 cup chopped pecans or walnuts 1/4 cup crumbled goat cheese or feta (optional) 2 tablespoons chopped fresh parsley For the dressing: 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and pepper to taste Directions: Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly golden. Rinse the quinoa under cold water, then combine with water or broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly. In a large bowl, combine cooked quinoa, roasted squash, diced apple, cranberries, nuts, and parsley. Add cheese if using. In a small bowl, whisk together all dressing ingredients until well combined. Pour dressing over salad and toss gently to combine. Serve warm, at room temperature, or chilled. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 4 servings #quinoasalad #fallrecipes #harvestsalad #butternutsquashrecipes #autumncooking #healthyfallfood #vegetarianmeals #mealprepideas #cranberries #applequinoa #glutenfreerecipes #plantbasedeats #mapledressing #cozyfood #seasonaleats #superfoodsalad #quinoarecipes #healthysalads #nourishingbowls #warmquinoasalad Warm, cozy, and full of fall flavor This Autumn Harvest Quinoa Salad with roasted squash, apples, and cranberries is your new seasonal go-to!

Waldorf Turkey and Cranberry Salad Classic Waldorf Turkey Salad with Crunchy Apples and Tangy Cranberries Ingredients: 2 cups cooked turkey, diced 1 cup celery, chopped 1 apple, cored and diced (preferably tart, like Granny Smith) 1/2 cup red grapes, halved 1/4 cup dried cranberries 1/4 cup walnuts, chopped 1/3 cup mayonnaise 2 tablespoons plain Greek yogurt 1 tablespoon lemon juice Salt and pepper to taste Lettuce leaves or mixed greens for serving Directions: In a large bowl, combine turkey, celery, apple, grapes, dried cranberries, and walnuts. In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, salt, and pepper until smooth. Pour the dressing over the turkey mixture and gently toss until everything is well coated. Serve the salad chilled on a bed of lettuce or mixed greens. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 350 kcal per serving | Servings: 4 servings #waldorfsalad #turkeysalad #cranberrysalad #holidayrecipes #healthyrecipes #chickensalad #applesalad #quickmeals #proteinpacked #freshandcrunchy #comfortfood #easyrecipes #glutenfree #lowcarb #mealprep #freshsalad #cranberries #walnuts #mayonnaisedressing #lightmeals Celebrate autumn flavors with this delicious Waldorf Turkey and Cranberry Salad — crunchy apples, tart cranberries, and tender turkey make a perfect combo!

Baklava Classic Honey-Walnut Baklava with Crisp Phyllo Layers Ingredients: For the baklava: 1 package phyllo dough (16 oz), thawed 2 cups walnuts, finely chopped 1 cup pistachios, finely chopped 1 teaspoon ground cinnamon 1 cup unsalted butter, melted For the syrup: 1 cup granulated sugar 1 cup water 1/2 cup honey 1 tablespoon lemon juice 1 cinnamon stick 2 strips lemon peel Directions: Preheat oven to 350°F (175°C). In a bowl, mix walnuts, pistachios, and cinnamon. Brush a 9x13-inch baking dish with melted butter. Place one sheet of phyllo dough in the pan, brush with butter, and repeat until 8 layers are stacked. Sprinkle a thin layer of the nut mixture over the phyllo. Add 4 more phyllo layers (buttering each), then another layer of nuts. Repeat until all nuts are used. Finish with 8 more phyllo sheets on top, buttering each. Cut the unbaked baklava into diamond or square shapes with a sharp knife. Bake for 45–50 minutes, or until golden and crisp. While baklava bakes, make the syrup. Combine sugar, water, honey, lemon juice, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat and cool slightly. Remove baklava from the oven and immediately pour the warm syrup evenly over the hot baklava. Let it cool completely and soak for several hours or overnight before serving. Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutes + soaking time Kcal: 290 kcal | Servings: 24 pieces #baklava #greekdessert #middleeasternsweets #phyllodessert #honeywalnutbaklava #homemadedesserts #traditionalbaking #sweettooth #dessertrecipe #holidaydessert #easybaklava #crispphyllo #nutsandhoney #authenticbaklava #bakedtreats #classicdesserts #mediterraneanflavors #makeaheaddessert #dessertlover #sweettreat This classic Baklava is flaky, buttery, and dripping with honeyed syrup. A crunchy, sweet delight perfect for any celebration!

Looking for a delicious and festive dish to impress your guests? 🇲🇽✨ Chiles en Nogada 🌶️🌰 Ingredients: - 6 poblano peppers - 1 lb ground beef - 1 cup diced tomatoes - 1 onion, chopped - 2 cloves garlic, minced - 1 tsp cinnamon - 1 tsp allspice - 1/2 cup chopped walnuts - 1 cup heavy cream - 1/2 cup milk - 2 tbsp sugar - 1/2 cup fresh parsley, chopped - 1 cup fresh pomegranate seeds - Salt and pepper to taste Preparation Steps: 1. Roast the poblano peppers over an open flame or in the oven until charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skins. 2. In a skillet, sauté onions and garlic until fragrant. 3. Add ground beef, tomatoes, salt, and pepper. Cook until the meat is browned. 4. Stir in cinnamon, allspice, and cook for 5 more minutes. 5. Stuff the roasted poblanos with the meat mixture and set aside. 6. In a blender, combine walnuts, heavy cream, milk, and sugar. Blend until smooth. 7. Pour the walnut sauce over the stuffed peppers. 8. Garnish with fresh parsley and pomegranate seeds. Prep Time: 30 mins | Cooking Time: 30 mins | Total Time: 1 hr Calories: 350 kcal per serving | Servings: 6 servings Suggested Pairings: Serve with warm tortillas and a fresh green salad for a complete meal. #chilesennogada #mexicanfood #festivedish

Apple Cinnamon Baked Oatmeal 🍏✨ Ingredients: - 2 cups rolled oats - 2 cups milk (or non-dairy alternative) - 2 medium apples, diced - 1/2 cup brown sugar - 1/4 cup maple syrup - 1 teaspoon cinnamon - 1 teaspoon vanilla extract - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup walnuts, chopped (optional) Preparation Steps: 1. Preheat the oven to 350°F (175°C). 2. In a large mixing bowl, combine rolled oats, baking powder, cinnamon, and salt. 3. In another bowl, mix together milk, brown sugar, maple syrup, and vanilla extract. 4. Pour the wet mixture into the dry ingredients and stir until combined. 5. Fold in the diced apples and walnuts (if using). 6. Grease a baking dish and pour the oatmeal mixture evenly into it. 7. Bake for 30-35 minutes, or until golden brown on top. 8. Let it cool for a few minutes before serving. Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins Calories: 250 kcal per serving | Servings: 6 servings Suggested Pairings: Serve warm with yogurt or a drizzle of additional maple syrup. Enjoy with a fresh fruit salad on the side! #applecinnamon #bakedoatmeal #comfortfood