Autumn Salad

After a few weeks of less than healthy eating I was craving a good salad. A salad that would qualify as dinner.

I immediately went to my vegetarian/vegan cookbook,  The Vibrant Table. Most of the recipes I was itching to make were better suited for spring and summer produce, but I found a beautiful autumn salad that caught my eye.

Autumn Salad | Sew You Think You Can Cook |

This salad involved a lot of ingredients that we love – beets, Brussles sprouts, apples and pears. I had to swap the use of squash for sweet potatoes due to my allergy, but it worked perfectly, and also falls under the favorite food category. Persimmons were called for as an optional ingredient for adding to the salad and conveniently I had one sitting on my counter from the farmer’s market.

If you’ve never worked with a persimmon, I suggest you find one while they’re readily available this fall. It’s a fruit (berry, technically) that looks like an orange tomato. I thought it had a taste vaguely similar to a sweet apple but with a texture of a grape without the “pop.”

I was bummed to omit the pear as my husband grabbed the last one for his mid morning snack, but honestly, there was enough going on in this salad that it wasn’t missed.

As mentioned, there’s a lot happening in this salad. It’s not one to be whipped up 15 minutes before you’re hungry.

The night before I cleaned and prepped the Brussels sprouts, toasted the pecans, and roasted the beets.

Day of, I roasted the Brussels sprouts, sweet potato, and apples. Made the dressing. Warmed up the beets. And assembled the final product on a bed of spinach and arugula.

Autumn Salad

Ingredients for salad:

  • 1/2 C pecan halves
  • 2-3 mini red beets, quartered
  • 4-5 mini candy beets, quartered
  • 2 tbsp olive oil, divided use
  • 2 apples, sliced in wedges
  • 1 sweet potato, peeled and chopped
  • 1 lb Brussels sprouts, cleaned and halved
  • 1/2 tsp paprika
  • 1 pear, sliced (optional)
  • 1 persimmon, sliced
  • 3 handfuls baby spinach
  • 2 handful baby arugula

Ingredients for dressing:

  • 1/2 C roasted apples
  • 2 tbsp pomegranate molasses
  • 1 tbsp vegetable oil
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp Kosher salt
  • 1/4 C extra virgin olive oil


  1. Preheat oven to 350 degrees F.
  2. Spread pecans on a rimmed baking sheet. Toast 8 minutes. Remove and set aside.
  3. Preheat oven to 400 degrees F.
  4. Put red beets in a foil pouch, toss with 1/2 tbsp olive oil, S+P. Put candy beets in a separate foil pouch, toss with 1/2 tbsp olive oil, S+P. Roast 35 minutes, until tender.
  5. Place apples in a baking dish. Bake 20 minutes.
  6. Toss Brussels sprouts and sweet potato with remaining olive oil, S+P, and paprika. Spread onto a rimmed baking sheet in a single layer. Roast 10 minutes, flip, roast another 10 minutes, until tender.
  7. Make dressing: Blend 1/2 C roasted apples, molasses, vegetable oil, vinegar, mustard, and salt. With the motor running, stream in the olive oil. If needed, add up to 2 tbsp water to thin the dressing.
  8. Assemble salad: Place roasted veggies and fruit, nuts, and fresh fruit over a bed of spinach and arugula.

*This recipe is modified from The Vibrant Table*

Autumn Salad | Sew You Think You Can Cook |

Disclaimer: This post contains affiliate links.

#BundtBakers: Beverages

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Laura of Baking in Pyjamas chose Beverages to be our inspiration in baking.

I wracked my brain for this one. I’ve already shared a mimosa bundt and one with Khalua. I wasn’t even convinced I’d fit “bake a bundt” into my busy last-month-before-baby schedule but when I spontaneously purchased Apple Cider a light bulb went off.

This pound cake tastes like Fall. My husband said it reminded him of banana bread and I found the seasonal spices to hint towards a pumpkin treat. It’s a dense cake that lends itself nicely to being thinly sliced, toasted, and topped with apple butter.

I didn’t make a glaze for my cake because I didn’t want it to be too sweet, but if you think it to be “naked” a simple confectioners sugar & milk mixture would be great – especially if you throw some cinnamon and nutmeg in with it – or confections sugar & apple cider. Maybe even some real maple syrup (especially if you toast a slice!) or caramel.

Apple Cider Pound Cake


  • 3 C apple cider
  • 2 tbsp maple syrup
  • 3 sticks butter, softened
  • 2 C sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 3 C flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt


  1. In a saucepan over medium-high heat, bring apple cider and maple syrup to a boil. Boil, stirring occasionally, 30-40 minutes, or until reduced to 1 C. Remove from heat and set aside.
  2. Preheat oven to 325 degrees F. Grease a bundt pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs one at a time and then the vanilla, mixing until combined.
  4. In a large bowl whisk together the flour, baking powder, and spices. Add half of the dry ingredients to the stand mixer and mix until incorporated. Add the apple cider and mix until combined. Add the remaining dry ingredients until incorporated.
  5. Pour batter into prepared bundt pan. Bake 1:15-1:30, or until a cake tester inserted comes out cleanly. Allow cake to cool in the pan before turning out onto a cooling rack.

*This recipe is adapted from Mary at*

Apple Cider Pound Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apple Cider Bundt Cake from That’s My Home

Apple Cider Bundt Cake w/ Caramelized Apples from The Freshman Cook

Apple Cider Bundt Cake from A Day in the Life on the Farm

Apple Cider Pound Cake from Sew You Think You Can Cook

Apple Juice Spice Bundt with Caramel Apple Glaze from Our Good Life

Apple Spice Latte Bundt from Living the Gourmet

Black Forest Hot Chocolate Bundt from Baking in Pyjamas

Cava Bundt Cake from La mejor manera de hacer…

Chai Bundt Cake from Jane’s Adventures in Dinner

Chocolate Chai Bundt Cake from Basic n Delicious

Chocolate Expresso Bundt Cake from En la cocina de Caro

Dark ‘n Stormy Bundt Cake from Eat, Drink, and Be Mighty

Earl Grey Bundt Cake with Milk and Honey Glaze from Brooklyn Homemaker

Margarita Bundt Cake with Candied Limes from How to Philosophize with Cake

Mexican Hot Chocolate Rose Cake from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Milo and Condensed Milk Bundt Cake from Passion Kneaded

Mojito Bundt Cake from Baking Yummies

Orange Juice Pine Nut Bundt Cake from A Kingdom for a Cake

Pacharán & Apple Bundlettes from I love Bundt Cakes

Pumpkin Coffee Bundt Cake from Los Chatos Chefs

Pumpkin Spice Latte Bundt Cake from Liv for Cake

Red Wine Chocolate Bundt Cake from Brunch with Joy

Root Beer Float Bundt from Food Lust People Love

Tiramisu Bundt Cake from Patty’s Cake

Vanilla Chai Honey Latte Bundt from Tartacadabra

White Chocolate and Espresso Bundt Cake with Coffee Glaze from Taking On Magazines

White Russian Mini Bundt Cakes from Magnolia Days

Buttermilk Pancakes with Pear Syrup

This time of year the internet is overrun with pumpkin treats and apple ciders. The pear, although also in season, doesn’t seem to get as much publicity. I don’t know why not! Have a pear, you’ll taste fall.

This plateful of pancakes dressed in pear syrup was a perfect autumn breakfast and no pumpkins were harmed in the process.

Buttermilk Pancakes


  • 3 C flour
  • 3 tbsp sugar
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3 eggs
  • 2 3/4 C buttermilk
  • 3/4 C milk
  • 1/3 C butter, melted


  1. In a large bowl combine dry ingredients.
  2. In a separate bowl, whisk eggs. Add in both milks and the melted butter.
  3. Combine wet ingredients into dry ingredients.
  4. On a hot buttered griddle drop 1/3 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake.

Pear Syrup


  • 1 1/4 C pear nectar
  • 1 1/2 C sugar
  • 1/4 C light corn syrup
  • 1/8 tsp cinnamon
  • pinch ground cloves


  1. Combine all ingredients in a saucepan. Bring to a boil.
  2. Boil for 60 seconds. It will foam!
  3. Remove from heat. Skim off the foam.

*The pancake recipe is adapted from and the syrup from*

Buttermilk Pancakes & Pear Syrup

Fall Mantle

September is here! And even though it’s not officially Fall yet, football season has started, pumpkin-flavored everything is hitting the stores, and the days are getting shorter. For me and my house, that’s close enough!

Growing up in South Florida, we didn’t have fireplaces. But apparently Northern Florida thinks they’re North enough to demand fireplaces. I am completely baffled by this architectural choice – we don’t use ours, ever.

My absolute favorite thing about the fireplace is the mantle. Why? Because it gives me a surface to decorate! I am completely in love with my fall motif. I opted to go with the scarecrow/straw theme. (The Tommy Tuberville signed Auburn Football made the cut this year — War Eagle!) On October 1st I’ll add a Jack-O-Lantern scarecrow and on November 1st I have a totally adorable stuffed turkey that says “Gobble til you Wobble”. I also plan on trying a Pinterest-inspired pine cone garland. If I get around to it (and it’s successful), I’ll do a how-to.

Fall Mantle | Sew You Think You Can Cook

I found my decorations at Michael’s. The bird painting is one that I did at The Emerald Cork, a BYOB painting studio. Disclaimer: I have not been paid or sponsored by Michael’s or The Emerald Cork.