Recipes

fall bliss salad

We had friends over on Saturday for a Please Help Me Clean Out The Fridge dinner. Between a cookbook shoot (coming next fall!) and filming new YouTube episodes (coming next week!), my already-overtaxed kitchen spaces have been groaning at the seams. As someone who weirdly delights in an empty fridge — my version of a clean desk, clear mind — I needed to clean the slate before starting on anything new. Fortunately, some friends selflessly stepped up to the plate and we now have two fewer lasagnas, one less mega-pie, and one fewer neglected winter squash holding up progress.


fall bliss salad-01fall bliss salad-03fall bliss salad-06fall bliss salad-02

With the latter, I made this salad and immediately wondered why I don’t do it more often. It feels like the epitome of late fall to me, the kind of thing I can never resist on a lunch menu because isn’t it wonderful when someone else has already gone through the trouble of roasting squash? But here’s the benefit of making it at home: It’s exactly right. No wilted lettuce has snuck in with the mix. No sleepy, flavorless pepitas fall to the bottom of the bowl. And the dressing is special. If we’re going to have the oven on anyway, we might as well wrap a couple shallots in foil, add them to the tray, roast them until tender, then blend them with sherry vinegar and olive oil into something exceptional. I first shared this dressing in The Smitten Kitchen Cookbook and still find it perfect with roasted vegetables. You get the aroma and gentle sweetness of caramelized onions but the brightness of a vinaigrette and it complements everything else here — squash, pepitas, goat cheese, and pomegranate — perfectly. I like this salad most of all with kale, but in the spirit of using what I’ve got, there’s a mix here. This would be lovely as part of a holiday spread but have absolutely no trouble finishing half of it for a solo lunch.

fall bliss salad-04fall bliss salad-07fall bliss salad-08fall bliss salad-09

A few events/bits of news:
  • Cookbook gifts: For holiday gifting, I’m excited to work with The Strand Bookstore again on personalized signed copies of my two cookbooks! I’ll be signing custom orders—you tell us what you’d like me to write and for whom, and we’ll make it happen. There are two deadlines this year, one for Hanukah and one for Christmas (because Hanukah is so early). For those who need to receive the book by Hanukah, the deadline is this Wednesday (11/10). If you need the gift by Christmas, the deadline is Thursday (12/2). Please place your order directly on The Strand’s website using these links: Order The Smitten Kitchen Cookbook. Order Smitten Kitchen Every Day. Thank you!
  • Do you watch Taste The Nation with Padma Lakshmi on Hulu? Tomorrow night, 11/4, the second season, a holiday focused one, premieres and you might spy a little family Hanukah feast at my apartment. The episode is focused on my neighborhood, the Lower East Side, with many other local favorites and I can’t wait to see it. [Details]
  • Next Tuesday, 11/9, I’ll be chatting with Mayukh Sen about his book, Taste Makers, at Books are Magic in Brooklyn. There will be limited in-person tickets and the event will also be broadcast for remote viewing. [Details]
  • Last week, in celebration of the re-issue of the late Laurie Colwin‘s essay collections, Home Cooking (Amazon, Bookshop, More Indies) with a new foreword by Ruth Reichl, and More Home Cooking (Amazon, Bookshop, More Indies) with a new foreword from me, I chatted with Ruth Reichl, Stephanie Danler, and Kerry Diamond. You can watch it here.
  • Previously

    6 months ago: Quick, Easy Salsa
    1 year ago: Bialy Babka
    2 years ago: White Bean Soup with Crispy Kale
    3 years ago: Sunken Black Forest Cake
    4 years ago: Bakery-Style Butter Cookies
    5 years ago: Broken Pasta with Pork Ragu
    6 years ago: Baked Potatoes with Wild Mushroom Ragu and Twinkie Bundt
    7 years ago: Homemade Harissa and Cauliflower Cheese
    8 years ago: Potato and Broccolini Frittata
    9 years ago: Butternut Squash Salad with Farro and Pepitas and Roasted Pear and Chocolate Chunk Scones
    10 years ago: Pear, Cranberry, and Gingersnap Crumble
    11 years ago: Cauliflower and Parmesan Cake and Spiced Applesauce Cake
    12 years ago: Cauliflower with Almonds, Raisins and Capers and Silky, Decadent Old-School Chocolate Mousse
    13 years ago: Meatballs and Spaghetti and Cranberry-Walnut Chicken Salad and Pink Lady Cake
    14 years ago: Pumpkin Bread Pudding and Sweet Potato and Sausage Soup
    15! years ago: Pumpkin Muffins and Easiest Baked Macaroni-and-Cheese

    fall bliss salad-13

    Fall Bliss Salad

    • Servings: Serves 2 as a main, 6 as a side
    • Source: Smitten Kitchen
    • Print

    • Olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 1-pound (455 grams) honeynut squash, peeled, seeded, and sliced thin (¼-inch)
    • 2 medium (4 ounces) shallots, halved lengthwise and peeled
    • 8 ounces (225 grams) kale or spinach leaves, torn or chopped into bit-sized pieces
    • 3 tablespoons (45 grams) sherry vinegar or balsamic vinegar, plus more to taste
    • 3/4 teaspoon smooth dijon mustard
    • 1 to 2 tablespoons water, as needed
    • 1/4 cup pomegranate arils
    • 2 ounces (55 grams) soft goat cheese (chèvre), crumbled
    • 1/2 cup (60 grams) toasted, salted pepitas (see Note)

    Prepare the squash and shallots: Heat oven to 400°F and line a large baking sheet with parchment paper. Drizzle or brush parchment lightly with olive oil and sprinkle the oil with salt and pepper. Arrange winter squash slices in one layer on parchment. Coat lightly with more oil, salt, and pepper.

    Place shallot halves on a square of foil and drizzle lightly with olive oil and kosher salt. Tightly seal foil around them into a little packet and place on the baking sheet with squash.

    Roast squash and shallots for 15 minutes, until the squash is lightly brown underneath. Flip the squash pieces and carefully open the foil packet with the shallots. Return the tray to the oven for another 5 to 10 minutes, until the squash is evenly brown. The shallot will not be brown or look caramelized, but will be tender, which is all we need. If you’d like, you can return the open foil packet to the oven for another 10 minutes for more color and flavor, but I rarely bother.

    Make the dressing: In a blender or food processor, whiz warm shallots with 4 tablespoons olive oil until smooth, scraping down the bowl as needed. With the machine running, add dijon mustard and 3 tablespoons vinegar, blending until smooth. Season well with salt and pepper, blending again. Taste and adjust with more vinegar, salt, and pepper as needed. If the dressing is very thick, you can thin it with 1 to 2 tablespoons water.

    Do ahead: The recipe can be paused here until needed. The squash and dressing are perfectly delicious at room temperature.

    To serve: In a large wide bowl or salad plate, toss greens with half the dressing and season with additional salt and pepper. Arrange roasted squash over the greens, fanning out slices if you wish. Sprinkle salad with pomegranate, goat cheese, and pepitas and drizzle some of the remaining dressing over, to taste. Serve right away, with extra dressing on the side.

    Notes:

    Pepitas: Sometimes I buy pepitas that are crackly-crisp and wonderful, sometimes, even when labeled roasted, they seem flat and almost stale. When the latter happens, I warm them in a small skillet with 1 teaspoon olive oil, 1 teaspoon butter, salt and red pepper flakes to taste over medium heat, stirring frequently, until they’re a shade darker and smell nutty. Set aside until you’re ready to use them.

    Preparing butternut/honeynut squash: I’ve got a TikTok demo here.

    Lettuce: I love kale or spinach here, but used what I had: a 4-ounce package of baby kale, a few ounces of red endive, thinly sliced, and a handful of green oak leaf lettuce. Sturdier lettuces hold up better if the salad needs to rest.


    Leave a Reply

    Your email address will not be published.

    New here? You might want to check out the comment guidelines before chiming in.

    105 comments on fall bliss salad

    1. sandy

      Deb, this looks stunning! I had to stop what I was listening to to stare at the head shot for a full minute. Any particular reason why you sliced the squash thin instead of cubing or leaving them in big chunks? Wondering how if it will fall apart when speared with a fork? I hate to see tendrils of squash dragged through green salads (shudder)

      1. Heather

        I’m sure you could do chunks of squash instead, but i found these thin slices of squash, which I roasted to almost crisp doneness to be a revelation! Couldn’t stop tasting them hot out of the oven

    2. christine alison wilson

      I would give a lot for an invitation like that! If you didn’t have shallots handy, I bet the dressing could be made with gently roasted garic instead. Perfect fall food, thanks for all your inspiration.

    3. SVF

      The empty fridge thing is not as weird as you think it is. My kids think I’m insane to be thrilled at a fridge bereft of everything but a bottle of soy sauce and a jar of concentrated bouillon. It just means I can see what I still have, and that I’ve been successful in creatively using what I have. I compete with myself to see how many days I can go without shopping. My still-working-from-home spouse, on the other hand, forgets about leftovers until they are tossed. I like the idea of a “please help me clean out the fridge” party.

      1. Christine

        I literally just bought feta to use in this as my husband is not a goat cheese fan, either. Also using pistachios since I have them … can’t wait!

    4. Beth

      What could be subbed for pomegranate? The arils are just too weird and chewy for me. I wish there was a way to get the pom. taste without those tough seeds.

      1. Sharyn Dimmick

        There is a way, Beth: buy pomegranate molasses, which is, essentially, a reduction of pomegranate juice. It has a lovely, sweet-tart flavor and the texture of syrup. Drizzle some on your salad. Voila.

      2. Amy

        dried tart cherries might be delicious, or cranberries. you’d lose the freshness but still get the sweetness to balance the squash and salty cheese.

      3. Bridgit

        My spouse generally does not like pomegranate for the same reason, but does like them in salads where contrasting textures reign. Kitchn has a kale, quinoa, apple, squash, sweet potato salad with and a tahini dressing that we have made several versions of, and it is always delicious. Especially when the apple is tart. And the grape or dried cherry suggestions both sound good. I’ve also been enjoying balsamic soaked raisins in salads-the taste so fancy and luxurious for so little effort and cost. I just have a little jar soaking in the fridge-I try to use them within about 3 days, or they get overly plump. I’m looking forward to trying this shallot dressing on all sorts of things!

    5. Meredith

      Yes to all of this!

      A full fridge, to me, means that something is going to waste — that last bit of soup from the other night, or the extra head of garlic I roasted, or the pancetta I got a deal on and then forgot about. I’ll come across it, covered in mold, next week, and be sad.

      A fridge sparse enough that I can see what’s there means I know what needs to be used, and won’t find myself throwing food out.

      My *desk* on the the other hand, is a whole ‘nother story . . .

      1. Katia

        Making this for Sunday dinner, goat cheese on the side to accommodate the vegan. Btw I love that you have recipes that just happen to be vegan rather than ‘veganized’ recipes I tried a few!

    6. Eeka

      Your friends “stepped up to the plate”
      Seriously, this looks fabulous! I will be making it as soon as I get a pomegranate & some greens.

    7. Katie

      So how literally can I take “ tell me what you’d like me to write and for whom, and we’ll make it happen”? For example, would “To _____, You taught me everything I know about cooking. From your biggest fan, Deb” be possible? :-) I’m asking because I have a friend who is also a big fan of yours, and I was just thinking it would be a hilarious gift. (With that being said, I also understand if the answer is “Um, no.” I’m asking this with genuine respect.) Thanks for everything you do – all of my best recipes are yours!

      1. deb

        Hi Katie — I’ve been doing these for a few years, since my first book, and I’d say the best ones are either straightforward “Dead Katie, Merry Christmas from Mom (and Deb Perelman!)” or somewhat jokey “Dead Katie, Rumor has it that your apple pie is even better than mine. — Deb Perelman.” I’ve seen some truly hilarious ones over the years — “Dear George, Time to learn how to cook!” or “I’d like the cake on Page. 232 for my birthday this year, thanks for asking!” — and many that are not reprint-able. :)

        1. Katie

          Thanks so much! We’re both big fans, and I know she’d like this. I’ll think over the right inscription for her. Thanks for all you do!

          1. Jess

            No joke – in the last cookbook I had Deb inscribe for me, I requested “Jess, you’ve always been my favorite reader!” ☺️

        2. Darlene

          I was scanning through Deb’s responses and came across this “Dead Katie” reply (not once, but twice! LOL). As to the recipe, this will be my contribution to Thanksgiving dinner with dried cranberries subbed for the pomegranates. I would be fine with the pomegranates, but not sure that the senior citizens at our family dinner would appreciate. Better safe than sorry. So looking forward to this!

      1. deb

        I want to soften them first so they’re smooth and unharsh — think roasted garlic. But absolutely tinker with it if you’d like a different flavor profile!

    8. Katie Heathershaw

      This looks lovely. However it’s spring here in Melbourne.. you used to list recipes from 6 months ago, 1.5 years ago etc for the other side of the world but don’t any more.. I miss this feature as recipes would appear and inspire!

        1. Bridgit

          I was thinking shortened it, so one could click on the 6 months ago recipe and get all the other ones that line up with Southern Hemisphere seasons. It’s an extra click for those folks, but such a shorter list.

    9. You are not weird to relish an empty fridge. I love ingredients, and enjoy having yummy leftovers around, but those things can’t compare to the joyful opportunity of having a vacant icebox. All that space to fill and no aging vegetables dictating what I cook next! Unfortunately, it never lasts long.

    10. Lesley

      I’ve never had this problem before, but today I can’t find the print icon. I have printed lots of your recipes before and have never had this problem! Can you tell me where I can find it? Thanks (I feel dumb asking)

      1. Sommer

        The print icon is all the way at the bottom of the post where it says “Do More” and there is the twitter, facebook, Pinterest, and Print icons listed.

          1. Lesley

            Tried chrome. Nothing shows up after “Do More”. I saw someone else say they couldn’t see it on their Mac. Maybe this is an Apple device problem?

      2. deb

        Hi Lesley — There was an error on the site causing the icons not to show up on some browsers. It’s been fixed. You’ll need to clear your browser’s cache and it will reappear. Let me know if it does not!

    11. MadeleineC

      like Lesley, I can’t find the print icon on SK recipes anymore. And I don’t see a “Do More ” section either. The print icon was always kind of tiny but now its invisible – on my MacBook anyway.

      1. deb

        Hi Madeleine — There was an error on the site causing the icons not to show up on some browsers. It’s been fixed. You’ll need to clear your browser’s cache and it will reappear. Let me know if it does not!

    12. ChrissyS

      I had to laugh at your “empty fridge” comment. I, too, love an almost-empty fridge. My aunt once remarked about my mom: “You know how your mother panics when there’s too much food in the fridge.”

      1. Ezzy

        OMG. My parents are the opposite. Fridge is always PACKED full!!!! Meanwhile my sister and I (probably as over-compensation) are definitely the other way. My personal goal: Full fridge on Sunday, empty fridge on Saturday. This means I planned my meals right and got the proportions correct.

    13. Amy

      How did you know that I had butternut squash, a pomegranate, and half a box of spinach needing to be used? We all really enjoyed this salad tonight. The flavors all complemented each other, it felt healthy as well as delicious, and was simple enough for a random Thursday night.

    14. Lisa

      Did not know about the new Taste the Nation holiday specials, thank you for sharing! I was so delighted to see you and your family highlighted. I had the pleasure of visiting the LES and NY for my first time ever last week, what a wonderful episode to celebrate a special place.

    15. I have made this 4 times now, all based off your recipe and each time the crowd has loved it, none more so than myself. The best thing about osso bucco is that you don’t really have to stick 100% to the recipe as far as quantities go. Meals that allow you that, to me are the way to go. You got yourself a great site here and your passion shows. Love it. Visit us: https://www.beckandbulow.com

    16. Linda

      This salad is amazing! I had a Golden butternut squash coming in my produce box today so decided to make this. I added a ripe pear, but otherwise followed the recipe completely. Yum!!

    17. Gina J

      This salad was absolutely incredible! I was excited to make it and the hubby was completely elated to eat it – two helpings, actually. Such a wonderful juxtaposition of the zingy dressing and the creamy, crunchy, fresh, earthy combination of ingredients. This will definitely be a print a repeat recipe. Thank you, Deb. You are my absolutely #1 food blog go-to.

    18. Shelley Lipp

      I made this for lunch today and it was just enough for 2.
      This was delightful! Made a few chhanges, as follow: dropped the goat’s cheese, cooked half a cup of black lentils for bulk and protein, used spanish onion instead of shallots because that’s what i had. Substituting the sherry vinegar/balsamic for white balsamic created the loveliest pink dressing. On a bed of mild ruby chard leaves and with thin slices from a querter of pink crisp aplle as Deb suggested in one her comments, all other ingredients were as listed.
      Husband enjoyed, this will be repeated.

    19. David Thalberg

      I made this salad last night for a small dinner party. Best thing about it was there was some left over, so I just finished it for lunch today. Fabulous!

      And the warm shallot dressing was terrific. Perfect autumn salad. Thank you!

    20. JD

      Would the squash be ok if made ahead and brought to room temp (or warmer) prior to serving? I like to do as much ahead of time for big holiday dinners as possible. Thanks!

      1. deb

        There was an error which blocked out the print icon over the last week or two that’s been fixed. If it’s still not showing, can you clear your browser cache? That will do the trick and definitely let me know if it does not.

    21. JODY OXLEY

      Oh yum! I am definitely going to try this-I have 2 precious honeynut squashes left from our last CSA box. We don’t bother to peel them-the skin is so thin you don’t really notice it.

    22. I made this last night– and it was perfect! My neighborhood grocery store was out of pepitas, but I toasted and salted some slivered almonds and it tasted delicious! I love the creaminess of the goat cheese, although I think feta would work well here, too.

    23. Lynn

      I want to give a pre-thanksgiving shout-out of appreciation for the generosity of spirit exhibited by Deb’s readers and commenters. I cruise a few different food blogs and often cringe at the meanness of comments (anyone else read the NYT food section comments lately?!) It is refreshing and affirming to hang out in the comments section with you guys. Thanks!!

    24. Emily

      Probably a silly question but I sadly have zero confidence when it comes to substituting ingredients (*must* rigidly adhere to the recipe or I have a panic attack – it’s getting better though! Slowly but surely conquering the fear!): are the pomegranates absolutely necessary to this recipe, or can I sub another fresh (apple?) or dried (maybe dried cranberries?) fruit? I have a family member who can no longer have pomegranate due to a kidney transplant (extremely weird and specific dietary restriction, I know) but I’d love to make this for Thanksgiving. Thank you!:)

    25. Bev

      Delicious! The dressing is great.

      I used a delicata squash, and I also added some leftover roasted beets and some freshly-cooked cranberry beans. Instead of pomegranate arils, I drizzled some pomegranate molasses on the final product. A very fall-themed salad, and colourful, filling and delicious!

    26. Julie

      This was so bright and delicious! I made it almost exactly accoring to the directions. I used a mix of kale and baby spinach for the greens and since I’m not a fan of pomegranate seeds, I tossed dried cranberries with the salad instead. The dressing was so zippy, I was surprised that the shallots didn’t overpower it. I used sherry vinegar as suggested, but also mixed in a teaspoon of a berry sangria balsamic for a touch of sweetness. I’ll be making this all season, my husband went back for seconds. I think next time I’ll also add some roasted carrots.

    27. Esther

      I love your website bursting with unique and delicious recipes. I appreciate how you detail the creative journey and process. When I first discovered your site, I was laughing so hard at your wit that I was crying. My family was concerned. But now they revel in the delightful dishes I have discovered. Shalom.

    28. Tea

      I made this last night, and my husband and I hoovered it up like starving hyenas, including KALE. Raw, no less! The goat cheese was replaced by feta, and pomegranate by apple. I had to use onion in place of shallots which compromised the dressing, as it lacked complexity. I prepped the squash the night before to save time. Definitely more work than a regular salad, but worth it. Thanks, Deb.

      1. deb

        There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” However, there was an error on the site for a few days that blocked the Print icon, but it’s been fixed. If it’s not appearing, try restarting your browser. If that doesn’t work, can you clear your browser cache? That will do the trick and definitely let me know if it does not. Finally, even without using a print button, every recipe printable with a clean template is from:
        * CTRL or ⌘ + P [on desktop]
        * File > Print on a Mac, or
        * From the share button (the one that looks like an up-arrow coming out of a box) at the bottom of the Safari browser on an iPhone.

    29. Marcia

      I bought my first honey nut squashes at a farm stand yesterday. They are adorable, if a squash can be adorable. I read that they don’t have to be peeled, and that you can eat the skin. I find this questionable.
      What do you think?

      1. deb

        No squash has to be peeled, technically. All squash skin is edible. It’s just personal preference. Some is thicker, some is thinner. So, it’s up to you.

      1. Judith

        Using Dinosaur Kale from green market but wondering if too tough. Thoughts about massaging with olive oil first to soften?
        This is just one of your dishes on our table this year!

    30. So glad I found this particular post via Kerry Clare’s “Gleanings.”
      I love a salad with roasted squash — it’s my favourite way of using up leftover roast squash (if we haven’t totally devoured it). But what I really love is that you had friends over specifically to help you clear your fridge — I Love that idea!

    31. Marie

      Hi Deb, I cannot wait to try out this salad. Have you ever thought about substituting parts or all of the butternut squash with sweet potatoes?

    32. Ann M.

      I made this last night. How could I not? It’s so beautiful! I had to sub pistachios in for the pepitas that I forgot to buy. It is delicious. I will for sure be making again.

    33. Jen

      My very picky husband said to me, “This is one of the best things you’ve made.” I’ll take that! He’s a master at seasoning whereas I am not. But this hit the spot.

      We split half a marinated chicken breast to go on top. He ate his without pomegranate but would try cranberry, he said. I ate mine with pomegranate and thought it was fantastic. I mixed red kale and spinach. I think a nice bitter endive, radicchio, or frisee would have complemented the greens and the rest of the flavors perfectly, so here’s hoping my local market will have that next time.

      I’m now planning to serve this to the rest of my family at Thanksgiving this year. My husband has already asked for it again soon.

    34. Pamela Shaw

      I made this salad two nights ago, then again tonight. I followed the recipe as written, using kale for the greens. The family loved it – the tart pomegranate, the sweet(ish) roasted shallot dressing, the sharp goat cheese & the buttery pepitas mixed together beautifully. This will be on the Thanksgiving menu next week as well. Thank you!

    35. KJ

      A warning about doing ahead! I always serve something similar at our family’s T-giving feast (some combo of fall-winter greens, squash/sweet potato, fruit, nuts/pepitas, cheese).

      The first year I packed it to travel, I had everything in one bowl in a thermal bag with ice packs, planning to toss with dressing before the meal. When I arrived at my brother’s house (only a couple of hours after leaving home), the arugula and other greens were completely wilted, almost as if halfway cooked. The huge, full bowl of salad was now sadly sitting in a collapsed lump at the bottom of the bowl.

      The soft cheese somehow…. added too much moisture to the bowl, or …. ?

      I don’t know the science behind it, but from then on, I always bring the cheese separately and toss that and the seeds/nuts with dressing, right before serving.

    36. Caitlin

      Ha, so excited to see this! Heading to a Friendsgiving this afternoon, Mexican themed, and I thought, “a roasty squash salad with greens and pepitas would be perfect! I wonder if Smitten Kitchen has a recipe for something like that…”

    37. Rad

      Hi Deb! This looks lovely and I’m going to make this for Thanksgiving this year. How much in advance can I make the dressing and the squash? Trying to get ahead on my TG cooking!

      1. deb

        I think you could make both well in advance. Roasted vegetables keep in the fridge. You can rewarm if you’d like but room temperature roasted squash in a salad isn’t bad. The dressing might need to be thinned a little.

    38. Molly V

      This salad is delicious and made more so by using cruising instead of those silly pomegranate arils. Can’t stand the seeds in every bite and the flavor add is negligible. Overrated super food that pomegranate.

    39. Kathy

      The perfect “I’ve eaten too much winter food” recipe. This was great. I’ve done it twice now; the second time subbing some lovely garnet sweet potatoes for squash. Both are great. I’m not sure why I’ve never put roasted shallots in a dressing before, but I was clearly missing out– the texture is stunning. A+ fresh winter dinner.

    40. Twinkle

      Thank you for this recipe – it was a hit on the Thanksgiving table! There’s some room for improv if you’re out of certain ingredients or need to mess with proportions. For greens, I used baby kale and snuck in some red endive for color & hint of bitter. I roasted an extra honeynut squash (roughly 1.7lbs total) because it needed to be used, and added an extra shallot because I love alliums. For vinegar, I used unseasoned rice vinegar but next time, I’ll try sherry or champagne. Pepitas were roasted and tossed with S&P, paprika, and cayenne (good way to sneak in heat).

    41. Heather

      I made this for Thanksgiving, but it’s definitely going to be a Fall/Winter staple for dinner now. That shallot dressing is so good!

    42. Made this for the first time, served with rice. It was so good I went back for seconds and packed it for my boyfriend’s lunch the next day. I asked him if he liked it and he said “I licked it off the bones”. 😂 Super simple and super delicious!