inspired

Tuesday, the temperature was kinda summery. For dinner, I was inspired by a picture I saw on Pinterest for a chopped salad.

I wanted to add a little of this, a little of that...so what I envisioned as a "small" salad, turned out to be my main dish for dinner.

Autumn chopped salad : two entree-sized servings + a little leftover
2 leaves of green leaf lettuce, washed, dried well then julienned

1 tablespoon olive oil
1/4 pumpkin, wash well, roasted then chopped
1 red bell pepper, roasted

1 eringi, cut into cubes
1/4 onion, minced
1 teaspoon olive oil

1/2 carrot, peeled and cubed
1/4 apple, de-seeded, chopped
1 handful dried cherries
1 handful pecans, diced
1 handful pumpkin seeds
1 packet feta cheese w/olives (150 grams), drain oil
1 grilled chicken breast, skin removed, store-bought, bite-sized pieces
several grinds of pepper

Dressing:
1 plain yogurt (80 grams) drained over cheesecloth for 10 minutes
1 mini-dressing--olive oil + balsamic vinegar (20 milliliters)

Roast:
Drizzle 1 tablespoon olive oil over veggies (pumpkin and red bell) and roast in 220C (425F) oven for 40 minutes.
Peel skin of red bell after roasted, de-seed and cut into bite sized pieces.
Chop pumpkin into bite sized pieces with peel left on.

Stir-fry:
Stir-fry eringi and onion in a teaspoon of olive oil until onions are transparent.

When everything is cooled, put into a large bowl and toss with dressing.

NOTES: This was good, different textures. Kind of a rough recipe, lots of different steps because I wanted a little of everything, I think the next time I would leave out the olives, it made the salad a little too salty.