Maison Culinaire Blog

Great Fall Side Dish Ideas

Nov 29, 2018 1:57:33 PM / by Maison Culinaire

 Fall Salad of Baby Kale butternut squash Pomagranite

 

 

Now that the air is turning crisp and the fall leaves are displaying their brilliant colors, it’s time to look at what nature’s bounty can offer us in the kitchen. At the end of the growing season there are a number of wonderful vegetables that make ideal fall side dishes or noteworthy additions to your table.

Try these fall side dishes (we’ve included a couple of recipes!):

  • Warm Baby Kale and Roasted Butternut Squash Salad with Maple and Pomegranates
  • Oven Roasted Cauliflower and Pecan Salad
  • Spaghetti Squash with Walnut-Miso Glaze
  • Pappardelle with Cauliflower and Mustard Brown Butter
  • White Bean and Artichoke Salad with Herbs, Lemon, Bacon and Parmesan

Warm Baby Kale and Roasted Butternut Squash Salad with Maple and Pomegranates

 

Ingredients:

  • Butternut squash, peeled and sliced or diced to make ½ pound
  • 1 lb kale
  • 8 oz baby spinach
  • 6 TBSP extra virgin olive oil
  • 1 ½ tsp Dijon mustard
  • 2 TBSP lemon juice
  • 2 tsp maple syrup
  • ½ cup pomegranate seeds
  • Salt & pepper

Preheat oven to 350 degrees.

● Butternut Squash: Peel, seed and cut butternut squash into 1 ½-inch cubes or strips to make ½ pound. In a large bowl, toss with 2 TBSP olive oil to coat, and season with salt and pepper. Spread the squash evenly on a baking sheet and roast at 350 degrees for 30 minutes, or until tender and golden.

● Vinaigrette: Whisk together 1 ½ tsp Dijon mustard, 2 TBSP lemon juice and 2 tsp maple syrup. While whisking vigorously, drizzle in 2 TBSP extra virgin olive oil to combine. Season with salt and pepper.

● Kale: Wash and prepare kale by trimming stems and cutting into large pieces. In a large bowl, toss the kale with 2 TBSP olive oil to coat. Preheat a non-stick skillet over medium-high heat then add kale without crowding. Cook, stirring frequently about 4 minutes, until tender but still slightly crunchy.

● To serve: Place kale in a medium bowl, add the squash and vinaigrette, and toss gently. Add salt and pepper if needed. Add fresh baby spinach. Arrange on a large platter and sprinkle with pomegranate seeds. Serve immediately while warm.

Oven Roasted Cauliflower and Pecan Salad

Oven Roasted Cauliflower Pecan Salad

Ingredients:

  • 1 lb head cauliflower cut into florets
  • 2 TBSP olive oil
  • ½ cup raw pecan pieces
  • 1/3 cup golden raisins
  • Salt & pepper
  • ½ cup shaved parmesan cheese
  • Rough chop Italian parsley for garnish

Preheat oven to 375 degrees.

● Cauliflower: Place cauliflower florets into an 11” x 9” baking dish. Drizzle with olive oil and season with salt & pepper. Toss to combine. Cover dish with foil and roast for 10 minutes. Remove the foil and stir. Uncovered, roast an additional 35-40 minutes until cauliflower is tender and browned.

● Pecans: While the cauliflower is roasting, spread the pecans onto a baking sheet and place them into the oven for about 4 minutes, until toasted and fragrant. Remove and set aside.

● Raisins: Soak raisins in hot water for about 10 minutes to rehydrate; drain and set aside.

● To serve: Place the roasted cauliflower in a serving dish and toss with pecans and raisins. Salt and pepper to taste. Garnish with shaved parmesan and chopped parsley.

Spaghetti Squash with Walnut-Miso Glaze

Miso Roasted Spaghetti Squash

Ingredients:

  • 1 small spaghetti squash, seeded and halved
  • 2 TBSP vegetable oil
  • ¼ cup walnuts
  • ¼ cup white miso paste
  • 2 TBSP brown sugar
  • 2 scallions: 1 minced, 1 sliced
  • 3 TBSP mirin
  • ¼ tsp crushed red pepper flakes
  • Kosher salt

Preheat oven to 350 degrees.

● Squash: Halve and seed spaghetti squash. Brush halves with vegetable oil and place cut side down onto a baking sheet. Roast for about 50 minutes until just tender. Cool slightly and remove skin. Cut into 2” x 4” pieces and place back onto baking sheet.

● Miso Coating: Place walnuts into food processor and process until finely ground. Add miso paste, brown sugar, minced scallions, mirin, crushed red pepper flakes, and salt to taste. Pulse to create a thick paste. Brush coating onto squash and place baking sheet under the broiler for about 3 minutes, until coating is lightly browned.

● To Serve: Place squash onto a serving platter and sprinkle with salt and sliced scallions to taste.

Let Maison Culinaire Cater your Holiday Event

If you are hosting a Thanksgiving gathering and don’t want to cook, let Maison Culinaire cater your meal for you. We also provide catering for all your holiday events.

Maison Culinaire offers catering services for everything from intimate gatherings to banquets to weddings. When you are looking for an award-winning caterer for your private or business events, contact Maison Culinaire. In the meanwhile, enjoy these Fall Side Dishes at home and add them to your holiday meals.

Topics: Fall Food Ideas

Maison Culinaire

Written by Maison Culinaire

A luxury catering firm for weddings, special events and corporate events, in Northern Virginia, Washington, D.C. and Montgomery County, Maryland.