A Nice Autumn Meal At Home | The Style Scribe
A Nice Autumn Meal At Home | The Style Scribe

A Nice Autumn Meal At Home | The Style Scribe

A Nice Autumn Meal At Home | The Style Scribe
A Nice Autumn Meal At Home | The Style Scribe

A Nice Autumn Meal At Home | The Style Scribe

A Nice Autumn Meal At Home | The Style Scribe
A Nice Autumn Meal At Home | The Style Scribe

A Nice Autumn Meal At Home | The Style Scribe

A Nice Autumn Meal At Home | The Style Scribe

A Nice Autumn Meal At Home | The Style Scribe
A Nice Autumn Meal At Home | The Style Scribe

A Nice Autumn Meal At Home | The Style Scribe

I LOVE cooking. Whenever I have access to a kitchen, I cook. Even when I’m traveling! Don’t get me wrong, I really enjoy hitting the town and going out to eat, but there’s something incredibly satisfying about crafting a meal from start to finish and then savoring every bite of your success. I also find it way easier to stay healthy when I cook for myself. I often get food envy when out to meals with friends, and usually end up splurging on something bad. Since I still want to see my friends, oftentimes I’ll invite them over for dinner and whip up something delicious and healthy. It’s cheaper and easier to stay on track with my diet!

When I visit Austin, we typically go out to eat a few times so I can hit all my favorite spots: Maudie’s, Perla’s, etc. On the nights when we don’t go out, my mom and I will cook up something healthy together. Sometimes it’s just nice to get comfortable and cozy with a glass of red, a great meal and wonderful company. This J.McLaughlin sweater is comfortable, cozy and everything in between! It is definitely going to be one I reach for all season long – it’s SO soft, such a gorgeous wardrobe staple, and it comes in a bunch of pretty colors. My mom and I really love how the jeans fit too! J.McLaughlin is such a great go-to for everyday classic style, and the pieces look amazing on women of all ages. The fall collection features a bunch of fresh picks like this quilted vest (fab layering piece!), this solid sweater with dainty button details on the sleeves, and this reversible two-tone cardigan. Click here to check out all of J.McLaughlin’s new fall arrivals – so much good stuff right now!

My mom and I have both pretty much cut out bread and generally eat pretty clean, so we roast a lot of veggies, make zoodles or really amazing salads. My friend Mara recently featured this recipe for a farro with butternut squash, cauliflower and kale salad on her SnapChat, and I knew it would be the perfect autumn meal for my mom and I to make together while I’m home this week! It’s got the perfect balance of flavors and textures, and is super filling. To make this recipe a little bit less labor intensive, try to buy pre-cubed butternut squash (forgoing the shaving), ready-to-eat pomegranate seeds and buy a mandolin for the Brussels sprouts so you don’t have to hand slice them!

WHAT-YOULL-NEED-RECIPES

1 1/2 cups farro
Kosher salt and freshly ground pepper
1 butternut squash
3/4 cup olive oil
1 head cauliflower or romanesco, or a combination, trimmed and cut into florets
1 bunch kale, stemmed and leaves chopped
1/2 lb. brussels sprouts, trimmed and thinly shaved
1/2 cup pomegranate seeds
1/2 cup crumbled feta cheese
1/4 cup pine nuts, toasted
1 shallot, thinly sliced
1/2 cup cider vinegar
1 tsp. honey
1 tsp. Dijon mustard

DIRECTIONS-RECIPES

In a large saucepan over medium-high heat, combine the farro, 4 cups of water and 1 tsp. salt and bring to a boil. Reduce the heat to low, cover and cook until the farro is tender, about 30 minutes. Drain and transfer to a large bowl.

While the farro is cooking, position one rack in the upper third and one rack in the lower third of an oven and preheat to 400°F.

Using a large knife, cut the butternut squash crosswise, separating the dense, straight section of the squash from the round part that contains the seeds. Reserve the part with the seeds for another use. Using the straight section, spiralize the squash using the chipper blade.

On a baking sheet, toss together the spiralized squash, 2 Tbs. of the olive oil and a pinch each of salt and pepper. Spread the squash out in a single layer. On another baking sheet, toss together the cauliflower, 2 Tbs. of the olive oil and a pinch each of salt and pepper. Transfer both baking sheets to the oven and roast the vegetables until lightly browned and fork-tender, 15 to 20 minutes for the squash, 20 to 25 minutes for the cauliflower, rotating the pans about halfway through the cooking time. Remove from the oven and let the vegetables cool slightly.

Add the squash, cauliflower, kale and brussels sprouts to the bowl with the farro and toss gently. Sprinkle with the pomegranate seeds, cheese and pine nuts.

In a small bowl, combine the shallot and vinegar and let stand for 5 minutes. Drain the shallots, reserving the vinegar. Sprinkle the shallots on top of the salad. Return the vinegar to the small bowl and whisk in the honey, mustard, the remaining 1/2 cup olive oil and a large pinch each of salt and pepper. Drizzle the vinaigrette over the salad, toss to combine and serve.

{ recipe via Williams Sonoma – thanks to J.McLaughlin for sponsoring this post! }

Shop The Post