I don’t do a ton of dairy.
However, like s’mores around a campfire, butternut and brie is one of my all-time favorite autumn combinations. I don’t eat it often, but when I do, I’m a happy camper.
There’s something about the natural nuttiness of butternut squash that lends itself well to the buttery, slight earthiness of brie. Melt the one onto the softness of the other, and magic happens.
Throw in some caramelized shallots and a crusty bread to offset that cream, and true sandwich sorcery is cast.
After eating more kale than my palate could probably handle, I’m on a temporary hiatus (AKA, probably a week or so) and have switched to becoming a spinach junkie. With daily doses of spinach, we’ll see how long it takes until I tire of the vibrant green. Although, with its mild, buttery personality, I might turn into Popeye before that day ever rolls around.
In this dish, I’ve paired it with a summer favorite, cabbage. I chose to go with the red variety (more like purple) to compliment the emerald outfit of the spinach. By going with the purple cabbage, you’ll add an extra boost of nutrients that its green counterpart doesn’t offer. Red cabbage is rich in phytonutrients called anthocyanin polyphenols, which have shown to have beneficial anti-inflammatory properties. As noted in the Science Daily, studies involving the the anthocyanins, which are what provides the cabbage with its bright, magenta color, have also suggested that the anthocyanins may provide cancer protection, improve brain function and promote heart health. Pair it with vitamin-A rich spinach, and you’ve got yourself a gorgeous, good-for-you power combo.
Shallots sweep in to deliver a flavorful Dijon dressing, and voilà, a salad fit for royalty, AKA your hott date/friends. Add sunflower seeds, walnuts, or slivered almonds to turn this salad into a light meal.
Click here for recipe…