Samhain is a time when boundaries between worlds feels thinner than ever. It's also a natural time to reflect upon our own personal energetic boundaries. Are your boundaries rigid or porous? Do you feel comfortable holding your boundaries or are you quick to release them in order to please others? Do you respect the energetic limits of others or do you push their boundaries to suit your own needs? There is great magic to be found in learning how to honor your sacred boundaries, alongside the boundaries of others. As we stroll through the ever-changing autumn woods, consider how you might create healthier energetic limits in your own life and practice.
1 Medium Butternut Squash peeled and chopped in 1/2 inch pieces
1 Small Red Onion thinly sliced
1 Tablespoon Olive Oil
1 Pound Ground Mild Italian Sausage
1 Bunch Dino Kale stems removed and chopped into bite-sized pieces
⅓ Cup Dried Cranberries
⅓ Cup Pistachios coarsley chopped
1 Cup Feta Cheese crumbled
For the Maple Dijon Dressing:
¼ Cup Olive Oil
3 Tablespoons Maple Syrup
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Dijon Mustard
3 Cloves Garlic
½ Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
Instructions:
To make this salad, start by preheating your oven to 425 F.
If using whole butternut squash, prepare the squash by removing the seeds and chopping it into 1/2 inch pieces. If you're using pre-cut butternut squash (which I recommend - it's so much easier!) you can skip this step.
Add the chopped butternut squash to a sheet pan. Then, chop the red onion and add it to the baking sheet.
Add the olive oil, a pinch of sea salt, and a pinch of ground black pepper, and toss the squash and onion until they're fully coated in both. Make sure they're both spread out into an even layer on the sheet pan.
Transfer the baking sheet into the oven for 20 minutes.
While the veggies are in the oven, prepare the sausage. Heat a pan, on the stove, over medium heat, and add in the sausage.
Use a spoon to break the sausage up well, then allow it to cook until browned. Once the sausage is cooked through, remove it from the heat and set it aside.
Then, prepare the dressing. Add all of the dressing ingredients (the olive oil, maple syrup, apple cider vinegar, dijon mustard, garlic, kosher salt, and ground black pepper) to a blender and blend until smooth and creamy.
Once the veggies are done, remove them from the oven.
Then, add the kale and cooked sausage to the sheet pan, along with 1/4 of the dressing, and toss until they're fully incorporated with the veggies.
Return the sheet pan to the oven and allow everything to cook together for 15 more minutes.
Once the salad is done, remove it from the oven and allow it to cool for 10 minutes before adding the feta cheese, dried cranberries, and chopped pistachios.
Finally, drizzle the remaining dressing on top and toss to fully combine. Serve immediately and enjoy!
Warm the apple cider and plant milk together (or keep cold over ice for an iced version). Whisk the matcha with room-temperature water until smooth. Combine the matcha with the apple cider mixture and garnish with a sprinkle of cinnamon and fresh apple slices.
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