Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette

This salad is easy, different and all of the preparation can be done ahead of time.

Serves 4-6

Ingredients

3/4 cup extra virgin olive oil, best quality

1/4 cup balsamic vinegar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 large red onion, cut into 1/8-inch thick rounds (try to keep the rounds intact)

4 navel oranges

7 ounces (about 5 cups) baby spinach

Directions

1. Set oven rack 5-6 inches from top and preheat broiler. Line a baking sheet with aluminum foil.

2. Make vinaigrette by combining olive oil, balsamic vinegar, cinnamon, nutmeg and salt in a small bowl.

3. Dip onions into vinaigrette, being careful to keep rounds intact, and lay in a single layer on prepared baking sheet. Broil until soft and caramelized, 5-10 minutes. Keep a close eye on them so they don’t burn. Set aside or refrigerate until ready to assemble salad.

4. Peel the oranges with a sharp knife, carefully removing all of the white membrane. Slice into rounds about 1/4-inch thick, remove any seeds, and place in a 9×13-inch baking dish. Pour vinaigrette over top, making sure oranges are well coated on both sides, and let marinate in the refrigerator for at least 30 minutes or up to several hours.

5. To assemble the salad, place spinach on large platter or individual plates. Scatter caramelized onions over spinach, and then place marinated oranges on top. Quickly whisk vinaigrette from soaked oranges, then drizzle over top or serve on the side.

Enjoy!

Butternut Squash and Sweet Potato Soup

There is no better way to warm up in this cold weather other than having a healthy yet tasty soup. 

Yield 6 to 8 servings

Ingredients

3 tablespoons unsalted butter

2 cups roughly chopped onions

6 cups (about 2 pounds) butternut squash, peeled, seeded and diced into 1-inch pieces

3 cups (about 1 pound) sweet potatoes, peeled and diced into 1-inch pieces

8 cups (64 ounces) low sodium chicken stock

1½ teaspoons salt

½ teaspoon freshly ground black pepper

1 tart-yet-sweet apple, cored, peeled and diced into ½-inch pieces

3 tablespoons honey

½ teaspoon ground cinnamon

 ⅛ teaspoon ground nutmeg

1 cup half-and-half or light cream

Directions

1. Melt butter in large pot. Add onions and cook over medium-low heat until soft and translucent.

2. Add butternut squash, sweet potatoes, chicken stock, salt and pepper to pot. Turn heat to high and bring to a boil.

3. Reduce heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off heat.

4. Add diced apple to pot and puree soup with a handheld immersion blender until very smooth and creamy.

5. Add the honey, cinnamon, nutmeg and half and half and stir. Bring to a simmer. Taste and adjust seasoning if necessary.

*For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat.

*This soup thickens as it sits. To reheat, add a bit of water to thin it back to desired consistency.