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Roasted Squash & Quinoa Salad with Pomegranate Seeds, Candied Pecans & Herbed Goat Cheese

A wonderfully fresh & seasonal salad
November 29, 2016
Story By: Mandy Kellogg Rye
Filed Under > Food

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Today’s salad—besides being beautiful to look at—is a fresh and flavorful side that belongs on your table all season long.  Sweet, roasted delicata squash pairs perfectly with wintry, fresh pomegranate seeds and bitter arugula. 

But before I proceed, are you thinking, ‘what is delicata squash?’?!  Well, we recently fell in love with this wonderful vegetable after Kat’s visit to a local farm with Fresh Harvest found at our local Whole Foods.  It’s a winter squash, a lot like butternut or acorn squash but more flavorful and sweeter…almost like a sweet potato. It grows to have a cylinder shape, with green stripes you can easily spot in the grocery store.  Its rind is delicate, and it’s actually where most of the flavor is; roasting delicata squash with the skin-on will intensify its warm, sweet, irresistible flavor.

Now, if you can’t find delicata squash in your local grocery store, sub it out for acorn squash…it’s just as good with the rest of this stellar salad’s lineup.  Think rainbow quinoa, pomegranate seeds, arugula, candied walnuts and herb goat cheese (I make my own with herbs from my garden; it’s super easy to mix the herbs into good quality goat cheese but you can also easily grab an herb goat cheese at the grocery store in the gourmet aisle).  I think you’ll find that this salad is just the thing that belongs on your table all winter long; the mixture of textures and flavors is divine.  I’m huge on hitting sweet-savory-salty-crunchy-soft-tangy all in one bite, and this salad does just that. 

To make, I simply roast the squash in my toaster oven with a drizzle of olive oil. I roast until the squash is golden brown (about 15 minutes) and actually cut it in half afterwards. After that, I add the cooked rainbow quinoa, pomegranate seeds, arugula and herb goat cheese to the mix.  To dress the salad, I usually like to use a spicy honey, some sort of a berry vinaigrette or even a mustard vinaigrette if I’m leaning a little more on the savory-spicy side.  This salad can make even a non-salad eater as happy as can be this holiday season! Truly, MKR 

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Roasted Delicata Squash & Rainbow Quinoa Salad with Pomegranate Seeds, Arugula, Candied Walnuts & Herb Goat Cheese
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Ingredients
  1. 2-3 delicata squash (or acorn squash)
  2. 1 cup rainbow quinoa
  3. 2 cups pomegranate seeds
  4. 3-4 oz. herb goat cheese
  5. 2 10 oz. bags arugula
  6. 12 oz. candied walnuts
  7. olive oil for roasting the squash
  8. Vinaigrette dressing of choice
Instructions
  1. Cook your rainbow quinoa per directions on box.
  2. Roast the squash in a toaster oven with olive oil drizzled on it. After it starts to brown (about 15 minutes) take it out, and cut in half, gutting the inside. You don't want to eat the seeds in the salad.
  3. Slice squash in half circle strips, then add to the bed of arugula, cooked rainbow quinoa, pomegranate seeds, candied walnuts and herb goat cheese.
  4. Dress with desired dressing (I love a good raspberry vinaigrette, spiced honey or even a mustard vinaigrette) and serve!
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Photography, Rustic White for Waiting on Martha

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Roasted Tomato Soup with Grilled Pimento Cheese Bites

A classic mealtime favorite, elevated and made even better with KITCHENAID®
September 28, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Roasted tomato soup with grilled pimento cheese bites, @waitingonmartha @kitchenaidusa #spon #recipe Roasted tomato soup by @waitingonmartha @kitchenaidusa #recipe womblogs_rusticwhite_015 Roasted Tomato Soup with Grilled Pimento Cheese Bites, recipe by @waitingonmartha @kitchenaidusa #spon #comfortfood

There’s really nothing better—or more comfort inducing—than tomato soup.  And like most things, tomato soup really does taste better with a little homemade effort.  Sure, a can of tomato soup will suffice in a pinch, but homemade is truly a difference you can taste.  And when you hear the words, “tomato soup pimento cheese” anywhere in the same sentence, you know you’re in for a treat. 

My take on the classic is a tad on the fancier side with the use of roasted tomatoes.  By roasting the tomatoes whole along with using fresh cloves of garlic, then blending, I get a thicker, creamier consistency that is just SO much more satisfying than a one note from the can version.  

Along with the roasting, the other key to my recipe was hinted above: blending.  Last time we talked blending, it was to share my love for the KitchenAid® Pro Line® Series Blender and that love is not lost today.  By blending, even if it’s only a portion of a soup, you’re creating a richer and tastier texture.  I find that blending is actually the key to most soups, so trust me when I say it’s worth the extra effort.  

Once blended, I really do enjoy a dollop (or two) of heavy cream if I’m serving this roasted tomato soup as a starter.  BUT when I’m serving it as an entree I like to put a little Southern spin on it by serving it alongside grilled pimento cheese bites.  

Grilled pimento cheese bites are just as heavenly as they sound…crisp pan fried sourdough encasing rich, ooey-gooey pimento cheese.  The combo really should be illegal!  But lucky for us it’s not, and even luckier for us is that grilled pimento cheese bites are super easy to make.  Simply cut the sourdough bread into smallish squares, spread with pimento cheese and fry it all in a sauté pan until crisp and golden brown.  You can most certainly use store-bought pimento cheese, but if you’re using homemade, here’s a quick tip: be sure to blitz the ingredients in a blender for a smoother, spreadable texture that is sure to melt better.  

So now that I’ve shared my spin on the ultimate comfort food, all you’ve got to do is try it! Truly, MKR

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Roasted Tomato Soup with Grilled Pimento Cheese
Serves 6
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
For the soup
  1. 2 28 oz. cans of organic whole roasted tomatoes
  2. 1 large onion, chopped
  3. 10 garlic cloves, sliced
  4. 3 tablespoons of tomato paste
  5. 4 cups organic vegetable broth
  6. 1 teaspoon fresh thyme, chopped
  7. 1 teaspoon fresh rosemary, chopped
  8. 4 tablespoons olive oil
  9. salt and pepper, to taste
for the grilled pimento cheese bites
  1. 4-5 slices sourdough bread
  2. pimento cheese
  3. 1 tablespoon butter
Instructions
  1. Heat the oven or toaster oven to 425 degrees.
  2. Place the tomatoes on a baking dish and slightly crush or break with your hands, add garlic cloves, 2 tablespoons olive oil, and season with salt and pepper.
  3. Roast until garlic is soft and tomatoes are jammy, approx. 30 minutes.
  4. About 10 minutes before roasted tomatoes are done, begin heating 2 tablespoons of olive oil in a large heavy pot over medium-high. Add onion and season with salt and pepper.
  5. Cook until onion begins to soften.
  6. Increase heat to medium high, add tomato paste, rosemary and thyme; cook, stirring, until slightly darkened in color, about 2 minutes.
  7. Add roasted tomato mixture and broth and bring to a boil.
  8. Reduce heat and simmer, stirring occasionally, until flavors meld, 15-20 minutes.
  9. Let cool slightly.
  10. Working in batches, pour tomato mixture in a blender until smooth and pour soup back into pot.
  11. Taste, then season with salt and pepper and put the lid on to keep warm while you make the pimento cheese bites.
For the pimento cheese bites
  1. Cut the sourdough bread into smallish squares.
  2. Smear butter on outside sides of bread.
  3. Spread with pimento cheese and in a saute pan coated with cooking spray, saute on high to medium high until golden brown.
  4. Serve with tomato soup, and enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha  |  This post was in collaboration with KitchenAid, a brand we love and adore.  All opinions are 100% our own. 

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Butternut Squash Soup With Apple & Homemade Croutons

November 18, 2013
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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There is no better way to start your Thanksgiving meal than with a warm, cozy bowl of soup.  This year I took the classic butternut squash soup and kicked it up a notch by adding granny smith apples, homemade croutons, and sage leaves.  All easy additions that will have your guests asking for seconds, and possibly even thirds.  Truly, MKR

*Photography, Rustic White

Butternut Squash & Apple Soup with Homemade Croutons
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Ingredients
  1. ...FOR THE SOUP
  2. 2 Tbs. unsalted butter
  3. 1 yellow onion, thinly sliced
  4. 1 jar (2 lb.) butternut squash puree (I prefer Williams-Sonoma)
  5. 2 Granny Smith apples, peeled, cored and thinly sliced
  6. 2 cups vegetable broth
  7. 2 small bay leaves
  8. 3 tsp. kosher salt
  9. Sage leaves for garnish
  10. Freshly ground pepper, to taste
  11. ...FOR THE CROUTONS
  12. crusty bread such as french, sourdough, or you can even use dinner rolls
  13. 2-4 tablespoons olive oil
  14. salt
Instructions
  1. In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes.
  2. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
  3. Remove the bay leaves and discard. Using an immersion blender, puree the soup directly in the pot until smooth.
  4. Ladle the soup into warmed bowls and garnish with sage leaves, croutons and pepper. Serve immediately. Serves 6 to 8.
  5. ...FOR THE CROUTONS
  6. Preheat oven to 400F.
  7. Cut bread into large squares and place into a mixing bowl. Add 2-4 tablespoons of olive oil and salt, mix together with your hands. You want just enough olive oil to lightly coat each piece, but not enough where the bread is soggy.
  8. Place bread on to a cookie sheet and bake for 8-10 minutes just until bread is golden brown. Switch oven to broil for 2-3 minutes to properly crust the croutons. Make sure to watch this last step as the croutons can quickly burn.
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