Remember that viral baked feta and tomato pasta? Let’s run with that idea and bring it into fall. Sweet roasted butternut squash, salty feta and a little punch from lots of apple cider vinegar makes this the perfect warm topper for crusty bread. Leftovers on day two/three are arguably even better tossed with a few cups of cooked farro.
This might just be my new go-to autumn app.
(Want to watch a reel of me making this on Instagram, head here.
I love a simple blanched green bean. It springy, fresh and verdant. But is it the type of thing I’m going to pile high on my plate and come back for more? Ummm no.
Green beans dressed up with pickled shallots, fresh herbs, salty feta and toasted walnuts? Yes please! This salad is so bright, so fresh, so crunchy. It’s exactly what I want to be eating by the bowlful. It’s delicious as is but you could bulk it out further adding a cup or two of cooked chewy farro or quinoa.
It would be perfect served with anything off the grill, including grilled veggie burgers or portobello mushrooms if don’t eat meat. You can prep it a day ahead leaving the vinaigrette to add at the last minute. It’s also delicious as leftovers for a few days though the green beans will lose a little color.
What’s your favorite way to enjoy green beans?