You all are in for a treat today! For this special Friendsgiving edition of Shopping List, we’re combining cozy style AND comfort food. Honestly, what could be better? I can’t think of anything. First up, the perfect look for your Friendsgiving and Thanksgiving festivities, followed by my recipe selections for this year’s feasts!
Of course, the Friendsgiving ensemble is all about comfort. This cream sweater from Adeline is both comfortable and stylish – plus, if you’re worried about wearing something white to a celebration of food (a valid concern) – it also comes in grey!
Now that we’ve got the outfit squared away, it’s time to talk food. What to make for Friendsgiving is always a difficult decision…sweet, savory, casserole, salad, appetizer? The list goes on. I almost always go the vegetable and appetizer route. Why? Because appetizers are the best part of any meal, obviously. And, if you’re not eating turkey, (like me) you’ll want to make sure the vegetable selection is on fleek.
This year, I went with a roasted butternut squash kale salad and baked Brie.
- Wheel of brie cheese
- Fig spread (or any other fruit spread you desire!)
- 2 sliced demi baguettes or crackers for serving
- Preheat the oven to 350°. Using a sharp knife, gently scrape the rind off of your Brie.
- I used my nifty new Brie baking dish for this. If you don’t have one, wrapping your brie in pastry is a delicious alternative! If you do have one, place the Brie in your baker and bake uncovered until softened, about 15 minutes.
- Remove from oven, top with spread, cover and bake an additional 3–5 minutes.
- Remove from the oven and drizzle with honey. Fruit also makes a beautiful topping!
Roasted Butternut Squash Kale Salad with Maple Tahini Dressing (adapted from Love & Lemon’s Roasted Delicata Squash Kale Salad)
For the salad:
- 1 butternut squash, halved lengthwise and seeded, sliced into ½-inch segments (they also have squash cubed for you at most grocery stores, so if you’re short on time, just grab a box!)
- 1 small red onion, sliced into wedges
- 1 15oz can chickpeas, drained and rinsed
- 2 cloves garlic
- ½ tablespoon EVOO, plus more for drizzling
- 1 tbsp fresh lemon juice
- Sea salt and freshly ground black pepper
- 1 bunch kale, thinly sliced (I used baby kale!)
- 1 cup cooked farro
- 1 gala apple, diced
- ¼ cup dried cranberries
- ¼ cup pepitas
For the maple tahini dressing:
- ¼ cup tahini
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 3 tbsp warm water, more as needed
- sea salt and freshly ground black pepper
- Preheat the oven to 400° and line two baking sheets with parchment paper.
- Assemble the squash, red onion and garlic cloves on one sheet, and the chickpeas on the other. Toss both with a drizzle of olive oil and several pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.
- Meanwhile, make the maple tahini dressing. In a small bowl, combine the tahini, apple cider vinegar, maple syrup, water and pinches of salt and pepper and stir. If the sauce is too thick, stir in more water until you’re able to drizzle it. If it’s too thin, let it sit for several minutes to thicken.
- In a large bowl, combine EVOO, lemon juice and a few pinches of salt and pepper. Peel the roasted garlic cloves and combine the garlic with the olive oil mixture.
- Add the kale to your bowl and gently massage it until it’s lightly wilted and tender. Stir in the farro and a generous drizzle of dressing. Add the roasted butternut squash, red onions, chickpeas, apple, cranberries and pepitas. Season to taste and serve!
Note: I prepped my roasted veggies, chickpeas and veggies the day before so the salad was easy to assemble at Friendsgiving!