I wore my full suit in the water today. Cue the warm fuzzy Fall feels.
I learned quickly after moving to Southern California (exactly 5 years ago) that the natives love to celebrate any tiny change in season, because honestly there isn’t much of it. Summer here stays around 75 degrees, and in Fall the weather drops to about 70 degrees. The thrill!
I think that because I spent 23 years of my life looking forward to a change in season I really crave it now and seize any opportunity to feel it. I’m now a member of the club that starts wearing pants and making chili in the crockpot when the temp dips below 70. I really miss the Autumn in New England (the leave changing, the boot wearing and the apple picking) but I do love the absence of heating bills, snow shovels and car pre-heating here come December.
Here is a recipe for an Autumnal salad that only requires a few ingredients and like all my other recipes is pretty easy to make. I swear on my slipper wearing, Uconn football cheering, warm apple cider drinking, New England heart.
- 1 cup uncooked red quinoa, cooked (I use a rice cooker and cook it like you would rice)
- 1 medium head cauliflower
- 1/2 cup finely chopped fresh parsley
- 1/2 cup roasted pumpkin seeds (pepitas)
- 2 Tbsp toasted sesame seeds
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 1/3 cup apple cider vinegar
- 1 Tbsp honey
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- In a large bowl whisk together vinaigrette to combine.
- Add cooked quinoa (can still be a little warm but not hot) and mix together to coat with vinaigrette. Chop cauliflower finely, discarding leaves and the bottom stem. Add to quinoa mixture.
- Add parsley and pumpkin seeds to bowl an combine. Top with sesame seeds and any other pumpkin seeds you want to make it look pretty.
- Cover and refrigerate for an hour or two before serving, or enjoy right away at room temperature.