Hi Friends! Happy Saturday!

Kind of crazy that we’re chatting on a weekend, but today I have something special to share!

The Casual Veggie e-cookbook is officially for sale 🙂

If you are stopping by for the first time, or don’t know what the Casual Veggie is, let me catch you up to speed! I collaborated with 47 other bloggers to create an e-cookbook that is centered around 29 different veggies.  There are images for each recipe, tips for preparation, and 166 wonderful meals, snacks and side dishes to try!  I am so impressed with the overall quality of the book and I am so honored to have been part of this project!!

Details About the Book

• The Casual Veggie is all about celebrating the variety and diversity of veggies
• This is a cookbook for people who want to eat home cooked meals, using real food, with a focus on plants. (It’s not centered around one specific diet or way of eating).  
• There are bios included about each blogger, so you can learn a bit more about their niche and style.
• Recipes can be printed with or without photos

To purchase the book, simply click on this link and you will be directed to the book sales page.  The book is only $18.

Because we are SO excited about the launch of this book, we thought that hosting a link party celebration would be the perfect way for a bunch of bloggers to celebrate!

Today’s blog hop features autumn-themed veggie potluck dishes.  At the end of the post, I’ve included links to all of the other bloggers participating in today’s par-tay!

I wanted to share my Kale Salad with Acorn Squash and Spiced Walnuts with all of you because I have brought this very dish to many potlucks!  It’s even been requested by people who have had it before 🙂  This salad is delicious just about any time of year, but when kale and squash are in season the dish is truly at it’s prime.

The star flavors in the dish?

• Walnut oil
• Tuscan kale
• Roasted acorn squash

The walnut oil really may be the star of the show here!  Walnuts and walnut oil are both great sources of omega 3 fatty acids, and this rich-tasting oil truly brings out the wonderful flavors of the kale and squash.

I recommend using tuscan kale (also known as dinosaur or lacinto kale).  The leaves are a bit darker green and less curly.  I find that this kale has a less bitter flavor and the texture really makes for a tasty salad.

Acorn squash can be enjoyed sweet or savory, and I feel like this salad gives it a bit of both worlds.  There is a slight sweetness to the dressing and the spiced walnuts that really make this squash come alive.  Not only does it taste wonderful, but it’s high in vitamin C and vitamin A.

Ok, now enough talk about why this salad is so great…here is the recipe so you can see for yourself!

The Casual Veggie Release and a Potluck Link Party!

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• Author: Tara | Treble in the Kitchen
• Yield: 4 meal servings or 8 side servings 1x

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Ingredients

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• For the walnuts:
• 1 egg white
• 1/4 cup maple syrup
• 1 tsp sea salt
• 1 tsp smoked paprika
• 1 tsp cinnamon
• 1/4 tsp cayenne
• 2 cups raw walnuts
• For the salad:
• 1 1/2 tsp dijon mustard
• 2 Tbsp lemon juice
• 2 tsp maple syrup
• 3 Tbsp walnut oil
• sea salt and pepper to taste
• 1 large bunch of Tuscan kale (or a bag of Tuscan kale from Trader Joe’s)
• 1 small acorn squash cut into slices
• 1 Tbsp olive oil
• 1 Tbsp coconut oil

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Instructions

1. For the walnuts:
2. Preheat the oven to 300 degrees. Place foil or a silicone baking mat on a rimmed baking sheet. In a medium bowl, whisk the egg white until frothy. Then, mix in the maple syrup and spices. Add the nuts and coat with the egg white mixture. Spread the nuts in a single layer on the baking sheet and bake at 300 degrees for about 30 minutes. Remove from the oven and allow to cool.
3. For the squash:
4. Preheat the oven to 350 degrees. I usually do this right after the walnuts are done. Place the sliced squash onto a lined baking sheet and rub with the coconut oil. Season with salt and pepper. Bake at 350 for about 30 minutes or until the squash is soft.
5. For the salad:
6. Make the dressing by whisking together the mustard, lemon juice and maple syrup. While whisking, drizzle in the walnut oil until combined. Season to taste with salt and pepper. Place the kale in a large bowl and coat with dressing, adjusting to taste. Once the walnuts are cooled, add to the salad. When the squash is cooled place on top of the salad.

Notes

*When serving at a potluck, it is best to bring the toppings (squash and nuts) and dressing in separate containers and assemble the salad at the party.

• Category: low FODMAP, gluten free, grain free, vegetarian
• Cuisine: Dinner, salad, side dish

Hungry for more potluck dishes?

A Southern Grace, Black and Tan Orange  

Family Food on the Table, Fall Harvest Rice Salad  

Family For Health, Autumn Squash Chicken Stew 

My Happy Belly, Sweet Roasted Squash 

Parsley and Pumpkins, Kohlrabi Cranberry Salad 

Real Simple Good, Kale and Cabbage Salad 

The Delicious Balance, Cauliflower Stuffed Acorn Squash 

The Weekly Menu, Italian Veggie Popover Pizza  

Treble in the Kitchen, Kale Salad with Acorn Squash and Spiced Walnuts  

Where is my Spoon? Cauliflower in Tomato Sauce 

Your Turn!

• Tell me about one of your favorite potluck dishes to share!

This post contains affiliate links, which means that if you click on one of the Casual Veggie Cook Book links, I’ll receive a commission. This helps to put food on my table and on the blog! 🙂