Chillier temperatures don’t have to spell the end of salad season! Now is the time to swap delicate lettuces for sturdier ingredients like Belgian endive, a crisp winter green with a slightly bitter flavor. With its vibrant mix of texture, flavor, and color, this Apple Walnut Salad proves that winter salads can be just as enticing! 

Sweet sliced apples, earthy walnuts, and tangy Apple Cider Vinaigrette are traditional partners for endive, but it’s the addition of dates that gives this recipe extra flair and a pop of chewy sweetness in every bite. What makes it irresistible to me, though, is the way the crumbled cheese breaks down and coats the ingredients with creamy, tangy goodness. Yum!  

What is in Apple Walnut Salad?

Though this salad boasts a restaurant-level elegance, it’s made with easy-to-find ingredients. You’ll need:

• Apple Cider Vinaigrette: Made with apple cider vinegar, honey, Dijon mustard, and extra virgin olive oil, this homemade dressing pairs beautifully with the sweet Pink Lady apples and fresh salad greens. Since you’ll need only a few tablespoons for this recipe, transfer the rest to a small jar and store in the fridge for up to 7 days.
  • WHAT TO DO WITH LEFTOVER DRESSING? Use for just about any simple salad throughout the week, or to make these Roasted Beets with Labneh and Chives.
• Belgian endive: With a pleasantly bitter flavor and crisp, juicy leaves, sliced endive contrasts with the sweetness of the apples and dates. Endives are traditionally paired with strong cheeses, such as the chevre we’re using in this salad. Their color varies and can be either reddish purple or light green.
• Baby arugula: Adds a peppery bite and color to the salad.
• Pink Lady apple: These rosy-hued apples are sweet and tart, and help cut the bitterness of the endives. They are also a variety that tend not to brown as quickly.
• Deglet Noor dates have a rich, honey-like flavor. It’s easy to find them already pitted, and they have a firm texture that makes them easy to slice. Feel free to substitute other types of dates, such as the larger Medjool variety. 
• Toasted walnuts Rich and earthy, walnuts add both flavor and crunch to the salad. Toasting them helps draw out their sweet and buttery flavor.
• Chevre (goat cheese): With its tangy texture and buttery texture, this soft French cheese is sold in small logs. When chilled, it’s easy to crumble with your fingers, like feta cheese. At room temperature, it becomes soft and spreadable.
• Kosher salt and freshly ground pepper heighten the acidic flavors of the vinaigrette and the salad ingredients.

Best Apples for Salad

While you can use any apple variety have on hand, I like sweet Pink Lady apples for this apple walnut salad. Besides adding a gorgeous rosy hue and sweet-tart flavor, they tend not to brown as quickly as other red-skinned apples like Fuji or Honeycrisp. Other varieties that are slow to turn brown include Empire and Courtland.

How to Prevent Apples from Browning

Of course, you can always use a trick to slow the browning process of whatever apple you have on hand.

The easiest way to keep apples looking fresh is to toss the cut slices in a bowl with a tablespoon of fresh lemon juice. The citric acid in the juice slows the chemical reaction that happens when cut apples are exposed to the air. It also helps to slice the apples just before you plan to serve the salad, and toss immediately with the vinaigrette.

How to Make Apple Walnut Salad 

If you already have the vinaigrette on hand, this salad takes just a few minutes to prepare. Be sure to slice the apples just before serving to prevent them from turning brown.

• Toast the nuts: Preheat an oven or toaster oven to 350°F. Spread 1/2 cup walnuts on a small baking sheet and bake in the hot oven until they turn golden brown and smell toasty, about 10 minutes. Let cool completely before roughly chopping.
• Meanwhile, make the Apple Cider Vinaigrette: In a small bowl, whisk 1/4 cup apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Stir in 1 minced garlic clove. Then, whisking continuously, slowly drizzle in 1/2 cup olive oil until fully emulsified. Season with salt and pepper to taste.  
• Slice the endive: Rinse 2 medium heads of endive under cold, running water and pat dry. Clean and dry 2 ounces of arugula, if necessary. Slice the endive in half lengthwise. With a sharp paring knife, make a small, triangular notch to remove the cores. Then, slice endive quarters crosswise into strips and transfer them to a large salad bowl or serving platter. Mix in the arugula.
• Mix: Pit and slice 1/4 cup dates lengthwise into thin strips and sprinkle on the salad. Cut 1 apple into thin slices and add to the bowl. Add the walnuts and sprinkle with chevre cheese (about 1 1/2 ounces).
• Dress and serve: Divide the salad among plates and top with the more crumbled chevre. Season with a pinch of salt and more ground pepper, if you like. 

Ways to Mix it Up

While there’s no fail-safe formula for the perfect salad, this one comes close, combining sweet and bitter flavors, and crunchy and creamy textures, all brought together by a tangy dressing. As long as you keep this general formula in mind, feel free to play around with the ingredients. Here’s how:

• Vary the salad greens: Use spicy watercress and bitter purple radicchio in place of the endive and arugula.
• Change up the cheese: Use crumbled feta, shaved Parmesan, or salty ricotta salata instead of goat cheese.
• Pears: While I love the crispness of the apples, sliced, ripe pears are equally delicious. I’d use a firmer-fleshed variety like Bosc.
• Switch up the nuts: I love the combination of fall fruit and chopped, toasted hazelnuts, which are sweeter than walnuts and add a nice crunch.

What to Serve with Apple Walnut Salad

Since this salad is already packed with flavor, it doesn’t need much competition from a main course! I recommend serving it with a simple dish like our Lemon Garlic Chicken, made with chicken breast cutlets that are quickly cooked on the stove-top. 

For an easy, weeknight dinner, nothing beats soup and salad. I like this hearty one-pot, vegetarian Healthy Potato Soup, flavored with warming spices like cumin and paprika. And when the weather gets chilly, I find myself craving this classic Simple Mushroom-Barley Soup, brimming with the umami-rich flavors of mushrooms and tomatoes.

It’s also elegant enough for the holidays or any dinner party roast. Kleftiko, a show-stopping Greek dish of lamb in parchment, will match the salad’s wow-factor.

More Fall-Winter Salad Recipes

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Endive Salad with Rosemary Croutons and Citrus

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Apple Walnut Salad

This simple fall-winter salad is fit for weeknights and dinner parties alike! Walnuts bring a lovely gluten-free crunch, and feel free to leave off the cheese for a vegan option.

Course Salad

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 208.9kcal

Author Abigail Chipley

Ingredients

• 2 medium endives
• 2 ounces baby arugula (about 3 cups)
• 1/4 cup Deglet Noor or Medjool dates, pitted and sliced lengthwise into thin strips
• 1 Pink Lady or Gala apple, cored and thinly sliced
• 1/2 cup toasted walnuts (see note)
• 3 ounces chevre goat cheese, crumbled
• 2-3 tablespoons Apple Cider Vinaigrette
• Kosher salt
• Freshly ground pepper

Instructions

• Mix: Slice the endive in half lengthwise and use a small sharp knife to remove the cores. Slice crosswise into strips and add to a large salad bowl or serving platter. Toss in the arugula, dates, apples, walnuts, and half of the cheese.
• Dress and serve: Drizzle on the dressing and toss gently. Season to taste with salt and pepper. Divide the salad among plates and top with the remaining cheese.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
• To toast the walnuts: Preheat an oven or toaster oven to 350°F. Spread the nuts on a small baking sheet bake in the hot oven until they turn golden brown and smell toasty, about 10 minutes. Let cool on the baking sheet completely before roughly chopping.
  • This same method works equally well for a variety of nuts, including almonds, hazelnuts, and pecans.
• Getting ahead: Wait to slice the apples and dress the salad until the final moments.
• To further prevent apples from browning: The easiest way to keep apples looking fresh is to toss the cut slices in a bowl with a tablespoon of fresh lemon juice. The citric acid in the juice slows the chemical reaction that happens when cut apples are exposed to the air.
• Nutrition calculation does not include the Apple Cider Vinaigrette. 

Nutrition

Calories: 208.9kcal | Carbohydrates: 16.7g | Protein: 7g | Fat: 14.2g | Saturated Fat: 4g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 2.3g | Cholesterol: 9.8mg | Sodium: 83.4mg | Potassium: 290.9mg | Fiber: 3.7g | Sugar: 11.7g | Vitamin A: 604.9IU | Vitamin C: 5.2mg | Calcium: 80.4mg | Iron: 1.2mg

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Peppers—the true star of this simple but luxurious Peperonata recipe—may be a New World vegetable, but to me they are quintessentially Italian. They feature prominently in the cuisine of southern Italy, including Calabria, Puglia, and Abruzzo where my family is from. I love walking by a trattoria at lunchtime, hearing the clatter of plates and silverware, and catching the pungent perfume of peppers in the breeze.

This is a fairly traditional recipe, with the (optional) addition of fennel for added sweetness and texture. What I love best is how versatile Peperonata is. Scoop onto bruschetta or toss it with pasta. It’s a perfect partner for roasts of any kind, or for grilled fish or steak. Enjoy it as a pizza topping, or stir into scrambled eggs. Just to name a few ideas!

Plus, peperonata keeps well in the fridge and its flavor improves as it sits. Make it ahead of time—you’ll thank yourself later!

What is in Peperonata? 

While sweet peppers are the star of this show, there are a few crucial supporting roles as well. Here’s what you need to make this peperonata recipe:

• Extra virgin olive oil: Stewing the peppers in olive oil mellows their assertiveness and coaxes out their sweetness. Be sure to use a good quality medium-bodied oil, such as our Nocellara.
• Yellow onion and garlic: Enhances the sweet and savory flavor of peperonata.
• Fennel: This crunchy anise-flavored vegetable isn’t traditional in peperonata, but it provides texture and an appealing sweetness so I almost always include it. I like to cut the fennel bulb into medium dice, but you can slice it thinly if you prefer.
• Sweet peppers: You can stick with classic red bell peppers or add some color by including yellow and orange in the mix. The most important detail is to make sure the peppers are ripe rather than watery. They should feel heavy for their size with no soft spots. 
• Capers: This powerhouse ingredient helps to punch up the flavor, adding a briny kick. You can use either capers in brine or salt-packed capers, but if you’re using salt-packed, be sure to rinse them well.
• Tomato sauce: A cup of tomato sauce brings the peperonata together. I use the simple sauce recipe from my Pasta al Pomodoro.
• Balsamic vinegar: A splash at the end of cooking really brings out the sweetness of the vegetables. You can use regular balsamic or white balsamic. Just be sure it’s good quality—find our tips for picking the best balsamic vinegar in our Balsamic Reduction guide.
• Fresh basil and mint: Like balsamic vinegar, these fresh herbs add a bright finish, as well as a splash of color. 

How to Make Peperonata 

A proper peperonata recipe should be mellow, savory, and sweet. It only takes a few steps to achieve. Give the vegetables the time they need to stew gently in olive oil—about 30 minutes—to bring out their natural sweetness.

Prep and Soften the Vegetables

• Prep your vegetables. Remove the stem from 2 pounds of sweet bell peppers. Cut them in half lengthwise and remove the seeds and any pithy white parts. Cut the peppers lengthwise into thinnish slices—slightly thinner than 1/2 inch. Slice the ends off 1 yellow onion and cut it in half lengthwise. Cut each half crosswise into thin half-moon slices. Slice off the stalks from the fennel bulb and cut the bulb into quarters. Cut the quarters into dice or thin slices. Lightly crush and peel 2 garlic cloves. 
• Soften the vegetables. Pour in about 1/4 cup olive oil into a cold skillet. Add the peppers, onions, fennel, and garlic and turn on the heat to medium. Stir to coat the vegetables with the oil. Let the vegetables heat up slowly, until they are simmering gently—about 10 minutes. Season with a pinch of salt and simmer for another 10 minutes, until the vegetables have softened. Reduce the heat to medium-low if necessary to prevent the onions or peppers from scorching.

Stew the Peppers

• Add 1 cup tomato sauce and 1 tablespoon of capers. Stir to incorporate them into the peperonata, and cook for about 10 minutes, until the sauce is reduced, and all the vegetables are silky and tender.
• Season. Crank up the heat to medium-high and add 2 tablespoons balsamic vinegar. Let it simmer for a minute; then lower the heat and cook gently for another 2 to 3 minutes. Remove the pan from the heat. 
• Finish and serve. Tear or coarsely chop 1/4 cup of fresh basil and mint leaves and stir them into the peperonata. Let the stew sit for about 10 minutes before serving to give the flavors a chance to come together. You can even leave the peperonata on the stovetop a couple of hours before serving; or make it ahead and refrigerate it. Bring it to room temperature before serving, or gently heat it on the stovetop if you prefer.

What to Serve with Peperonata 

This peperonata recipe is so versatile, that you’re really only limited by your imagination. Here are some of my favorite ways to enjoy it:

• With fish: Try it with Pesto Salmon with a Breadcrumb Crust, Shrimp Scampi, or Baked Fish with Garlic and Basil.
• With meat: Beef Tagliata, Pan-Seared Lamb Chops, and more. 
• With eggs: Fried eggs, frittatas, or this potato omelet.
• Topping for bruschetta or crostini. Chop the peperonata into confetti-sized dice and spoon it on top of grilled bread or crostini. Drizzle with good olive oil.
• Pizza. This is one of my favorite toppings for homemade pizza; it goes perfectly with oozy mozzarella cheese.
• Pasta. Skip the ragù and toss hot cooked pasta with peperonata! Spoon chopped peperonata over the pasta, add some freshly grated Parmigiano cheese and a splash of cooking water to loosen things up a bit, and toss well. This preparation goes especially well with short, sturdy pasta shapes, such as paccheri or rigatoni.

More Sweet Pepper Recipes

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Peperonata

It takes just three steps and about 30 minutes to make this luxurious peperonata. It makes an easy weeknight side dish but be prepared for it to steal the show!

Course Side

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 150.1kcal

Author Domenica Marchetti

Ingredients

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium yellow onion, thinly sliced
• 1 fennel bulb, quartered and thinly sliced
• 2 pounds sweet ripe bell peppers (about 6), thinly sliced (red or a mix of red, yellow, and orange)
• 2 garlic cloves, lightly crushed and peeled
• Kosher salt
• 1 cup tomato sauce (preferably homemade)
• 1 tablespoon capers, rinsed and patted dry
• 2 tablespoons balsamic vinegar or white balsamic vinegar
• 1/4 cup torn fresh basil and mint leaves

Instructions

• Gently cook the vegetables. Pour the oil into a large skillet or heavy-bottomed sauté pan. Add the onion, fennel, peppers, and garlic and turn the heat on to medium. Stir to coat the vegetables with the oil and sauté for 10 minutes, tossing often to prevent burning. Season with 1 teaspoon salt and cover partially. Cook for another 10 to 15 minutes, stirring frequently, until the vegetables have softened but still have a bit of firmness to them.
• Add the tomatoes and capers. Stir in the tomato sauce and sprinkle in the capers. Cook, uncovered, for about 10 minutes, until the sauce is reduced, and the vegetables are nicely coated, tender, and shiny.
• Finish. Raise the heat to medium-high and stir in the balsamic vinegar. Cook at a lively simmer for 1 minute; then lower the heat to medium-low and cook another couple of minutes. Taste and add more salt if needed. Remove from the heat and stir in the basil and mint. Let the peperonata sit for about 10 minutes. Discard out the garlic, then finish with a drizzle of olive oil.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 150.1kcal | Carbohydrates: 16.3g | Protein: 2.8g | Fat: 9.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.6g | Sodium: 257.9mg | Potassium: 636.1mg | Fiber: 5.4g | Sugar: 10.1g | Vitamin A: 5018.1IU | Vitamin C: 203mg | Calcium: 43.8mg | Iron: 1.5mg

The post Peperonata (Stewed Peppers with Balsamic, Basil, and Mint) appeared first on The Mediterranean Dish.

This wholesome and flavorful seeded whole wheat bread recipe is one of the many loaves I baked over the two years when I returned to New England after living in Spain. One of my first “culture shocks” was the supermarket sandwich loaves. They were so sweet, the crumb soft but disappointing, as was the crust. It took a long time to find store-bought artisan bread, and when I did they were surprisingly expensive.

Whenever I could manage, I’d make homemade bread. Dedicating ten minutes of meditative mixing and kneading, plus passive time waiting for the dough to rise and bake, turned into a delicious ritual. This simple whole wheat bread recipe was born, along with other whole wheat goodies like Pizzas Dough and Blueberry Muffins.

With this simple loaf, the whole wheat flour imparts a complex and earthy flavor, while the blend of toasted seeds adds a mild nuttiness. As opposed to supermarket varieties, homemade bread has a crisp crust to contrast the soft interior. The crunchy seeds add to the textural variety, and you can control the sweetness with just a tablespoon of honey.

Making your own sandwich bread doesn’t require as much time as you might expect, especially when you consider it’s mostly hands-off. Storebought bread doesn’t get stale as quickly as homemade bread–almost frighteningly so—but you will get a few days out of this one. Plus, it comes back to life with a quick trip to the toaster, ready for Breakfast Toasts or open-faced sandwiches.

Seeded Whole Wheat Bread Ingredients and Substitutions 

This simple list of ingredients bakes into a nutty, wholesome sandwich bread, and it can easily be made vegan. This bread is a great way to use up partial bags of seeds in your cupboard, or you can use a blend of your favorites. Here’s what you’ll need:

• Whole wheat flour: Nutty and earthy, whole wheat flour is not only healthier but much more flavorful than white flour. You can use regular whole wheat flour or white whole wheat flour for a lighter taste.
• All-purpose flour: Using some all-purpose flour makes the bread loftier, softer, and lightens the crumb. You can use 100% whole wheat, but the loaf will not rise as much.
• Mixed seeds: Seeds add flavor, texture, extra protein, and a dose of healthy fats. I used a blend of flax, sunflower, and sesame sesame seeds.
• Kosher salt: I use Diamond Crystal kosher salt. If you’re using Morton’s, sea salt or table salt, reduce the amount to 1 1/2 teaspoons.
• Instant yeast: I like to use instant yeast because you don’t need to activate it before mixing the dough. You may substitute it with the same amount of active dry yeast, but you’ll need to extend the rising and proof times by 15 to 20 minutes.
• Water: You can substitute some or all of the water for milk or plant-based milk for a richer loaf.
• Olive oil: Olive oil tenderizes the dough and gives the loaf a softer crumb.
• Honey: A little bit of honey adds a touch of floral sweetness to offset some of the bitter notes in the whole wheat. To make this vegan, substitute the honey with another liquid sweetener, such as maple, date, or agave syrup.
• Egg wash: brushing the top of the loaf with an egg wash helps the mixed seed topping stick to the bread and creates a golden-brown crust. To make it vegan, use Just Egg (vegan egg replacement) thinned with some plant-based milk, or to use aquafaba.

How to Make Seeded Whole Wheat Bread

At one point I fell into a rhythm of baking bread on Sunday afternoons to use throughout the week. I’m not suggesting everyone has the time for this—I admit baking is both my job and my hobby. But it can be a treat to break the routine when you can, especially when the reward is freshly baked bread! Here are the steps:

Make and Rest the Dough

• Toast the seeds: Preheat the oven to 350°F. Spread 1/2 cup of mixed seeds into a single layer on a baking sheet and toast in the preheated oven for 5 to 10 minutes, until fragrant and light brown. Start checking after 5 minutes so they don’t burn. Turn off the oven and set the seeds aside to cool slightly.
• Mix the dry ingredients: Add the cooled seeds to a large mixing bowl, along with  2 3/4 cups (330g) whole wheat flour, 1 cup (120g) all-purpose flour, 1 tablespoon (9g) salt, and 1 tablespoon instant yeast.
• Add the wet ingredients: Pour in 1 1/4 cups (300ml) hot water (105 to 115°F), 2 tablespoons olive oil, and 1 tablespoon honey. Mix with a wooden spoon until the dough comes together into a rough ball.
• Knead the dough: Scrape the dough onto a lightly floured surface. Knead by hand for 10 minutes until smooth. At first, the dough will seem too sticky, but it will become more manageable as you knead it. Try not to add much flour. If the dough sticks to your hands or the countertop, let it be and reincorporate it into the dough once the dough loses some of its stickiness.
• First rise: Shape the dough into a taught ball. Grease a clean bowl with a thin layer of olive oil and place the ball of dough in the bowl.
• Rest the dough. Cover and leave it in a warm place to rise for about 1 hour, or until roughly doubled in size.

Shape, Top, and Proof the Dough

• Shape the dough: Grease a loaf pan with olive oil and set aside. Lightly dust a clean work surface with flour. Place the dough upside down on the surface so the smooth side is facing down. Gently press and stretch the dough to shape it into a square the same width as the bottom of the loaf pan.
• Roll the dough into a log and pinch the seam. Place the loaf in the greased pan with the seam side down.
• Add the mixed seed topping: Make an egg wash by beating the egg and 1 tablespoon of water in a small bowl with a fork. Brush the top of the loaf lightly with the egg wash. Sprinkle the top with 1/4 cup of untoasted mixed seeds.
• Proof: Cover the pan loosely. Leave it in a warm place to rise for 30 minutes to an hour. The dough should reach the rim of a 9×5-inch loaf pan or about 1-inch above the rim in an 8 1/4×4 1/2-inch pan. Meanwhile, preheat the oven to 350°F.

Bake, Cool, and Slice

• Preheat the oven and bake: Bake the loaf in the hot oven until it’s golden brown, 50 to 60 minutes. If you have a digital thermometer, the loaf is done when the interior reaches 190°F.
• Cool: Remove the loaf from the pan and set it on a rack to cool. As tempting as warm bread is, for the best texture, let it cool completely before slicing. 

What Seeds to Use for Whole Wheat Bread

I typically use a blend of flax, sunflower, and white sesame seeds in my whole wheat bread recipe because of their flavor, and because I always keep them stocked for adding to my weekly batch of Granola. 

By switching what seeds you use, you can vary the flavor and texture of the loaf and adapt the recipe to what you keep stocked in your cupboard. You can try black sesame, pumpkin, chia, poppy, or hemp seeds. I toast the seeds that will be mixed into the dough, but I use untoasted seeds for topping the bread since they’ll toast while the bread bakes.

How to Knead Whole Wheat Dough

Kneading the dough develops the gluten, a network of proteins that activates when mixing flour and water. Gluten gives the dough structure and the ability to trap the gasses produced by the yeast for a well-risen, light loaf.

Lately, I’ve been kneading more doughs by hand, either on the countertop with doughs like this one or in the bowl using periodic folds for slacker doughs like Focaccia. I like to feel the dough transform from a sticky mess to a smooth, structured mass.

The dough is ready when it has lost its stickiness, though it may still feel tacky. The dough will stretch easily without tearing. It will look smooth, but not perfectly so because of the seeds and the bran from the whole wheat flour.

To knead by hand:

• Turn the dough out onto a lightly floured surface. 
• Push the dough with the heel of your palm, stretching the dough forward. 
• Use your fingers to fold it back. 
• Give the dough a quarter turn and continue.

To knead in a stand mixer:

• Knead the dough on speed 2 in a KitchenAid fitted with a dough hook for 5 to 7 minutes, or until the dough no longer sticks to the sides of the bowl and gathers around the dough hook.
• Note: There’s less mess and you avoid the dough sticking to your hand. The only downside is that it may crush some of the seeds, but you won’t notice it in the final loaf.

What to Serve with Seeded Whole Wheat Bread

This seeded whole wheat bread recipe is perfect for all kinds of sandwiches, open-faced sandwiches, and toast. While it’s fresh and soft, use it for this Chickpea Salad Sandwich or this Veggie Sandwich. After a few days, the bread will begin to stale—but don’t fret. Toasting it breathes new life.

Start the day with a hearty breakfast toast, like this Mediterranean-style Breakfast Toast or Egg Toast with Veggies. For a quick lunch or light dinner make this Vegetarian Smashed Chickpea Toast.

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Seeded Whole Wheat Bread

With its tender, fluffy center and perfectly crunchy yet delicate crust, this wholesome whole wheat loaf is well-worth the time it takes to make it!

Course Bread

Cuisine American/Mediterranean

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8 slices (1 loaf)

Calories 324.3kcal

Author Mark Beahm

Ingredients

For the Dough

• 1/2 cup (70g) mixed seeds, such as flax, sunflower, and sesame
• 2 3/4 cups (330g) whole wheat flour
• 1 cup (120g) all purpose flour (see note)
• 1 tablespoon (9g) kosher salt
• 1 tablespoon instant yeast
• 1 1/4 cups (300ml) hot water (105 to 115°F)
• 2 tablespoons extra virgin olive oil, plus more for greasing
• 1 tablespoon honey

For the Topping

• 1 large egg
• 1 tablespoon water
• 1/4 cup (35g) mixed seeds, such as flax, sunflower, and sesame

Instructions

• Toast the seeds: Preheat the oven to 350°F. Spread the 1/2 cup mixed seeds into a single layer on a baking sheet and toast in the preheated oven for 5 to 10 minutes, until fragrant and light brown. Start checking after 5 minutes so they don't burn. Turn off the oven and set the seeds aside to cool slightly.
• Mix the dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, toasted seeds (it's okay if they're still warm), salt, and yeast.
• Add the wet ingredients: Pour in the water, olive oil, and honey. Mix with a wooden spoon until the dough comes together into a rough ball.
• Knead the dough: Scrape the dough onto a lightly floured surface. Knead by hand for 10 minutes until smooth.At first, the dough will seem too sticky, but it will become more manageable as you knead it. Try not to add much flour. If the dough sticks to your hands or the countertop, let it be and reincorporate it into the dough once the dough loses some of its stickiness.
• First rise: Shape the dough into a taught ball. Grease a clean bowl with a thin layer of olive oil and place the ball of dough in the bowl. Cover and leave it in a warm place to rise for about 1 hour, or until roughly doubled in size.
• Shape the dough: Grease a loaf pan with olive oil and set aside. Lightly dust a clean work surface with flour. Place the dough upside down on the surface so the smooth side is facing down. Gently press and stretch the dough to shape it into a square the same width as the bottom of the loaf pan. Roll the dough into a log and pinch the seam. Place the loaf in the greased pan.
• Add the mixed seed topping: Make an egg wash by beating an egg and 1 tablespoon of water in a small bowl with a fork. Brush the top of the loaf lightly with the egg wash. Sprinkle the top with 1/4 cup of untoasted mixed seeds.
• Proof: Cover the pan loosely. Leave it in a warm place to rise for 30 minutes to an hour. The dough should reach the rim of a 9×5-inch loaf pan or about 1-inch above the rim in an 8 1/4×4 1/2-inch pan. Meanwhile, preheat the oven to 350°F.
• Preheat the oven and bake: Bake the loaf in the hot oven until it’s golden brown, 50 to 60 minutes. If you have a digital thermometer, the loaf is done when the interior reaches 190°F.
• Cool: Remove the loaf from the pan and set it on a rack to cool. As tempting as warm bread is, for the best texture, let it cool completely before slicing.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
• Storage: Store the bread in an airtight container, a bread box, a cloth bag, or a paper bag for up to 3 days.
• To make it 100% whole wheat: Simply swap the all purpose flour for whole wheat flour, but keep in mind the loaf will not rise as much.
• To make it vegan: 
  • Swap the egg: My top recommendations would be to use Just Egg (vegan egg replacement) thinned with a splash of plant-based milk, or to use aquafaba.
  • Swap the honey: With another liquid sweetener, such as maple, date, or agave syrup.
• To knead in a stand mixer: Knead the dough with a dough hook on speed 2 for 5 to 7 minutes, or until the dough no longer sticks to the sides of the bowl and gathers around the dough hook.

Nutrition

Calories: 324.3kcal | Carbohydrates: 45.1g | Protein: 11g | Fat: 11.7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.9g | Trans Fat: 0.003g | Cholesterol: 20.5mg | Sodium: 881.5mg | Potassium: 180.4mg | Fiber: 6.2g | Sugar: 2.6g | Vitamin A: 33.7IU | Vitamin C: 0.01mg | Calcium: 20.4mg | Iron: 2.4mg

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Nothing signifies fall quite like the piles of funny-shaped squashes on display at the farmer’s market. One of my favorites is the ridged, green acorn squash. With its mild, nutty flavor and a beautiful golden-hued flesh, you can transform it into dozens of delicious dishes, from this decadently creamy (yet vegan) Acorn Squash Soup, to Stuffed Squash, Mediterranean-Style Bean Dip, and more.

This homey pureed soup is perfect for a brisk autumn or winter evening. While the internet is littered with squash soup recipes, I think this one stands out.

Combining sweet roasted acorn squash with Ras el Hanout, a North African blend of warming spices like cinnamon, cloves, and coriander, gives this soup a uniquely cozy flavor unlike others I’ve tried. Plus, this vegan soup freezes beautifully. You may want to make a big batch to have on hand for the chilly nights to come!

What is in Roasted Acorn Squash Soup? 

Acorn squash is available from late summer through the winter–look for the acorn-shaped variety with a tough green and orange skin. 

• Acorn squash: With its golden-yellow flesh and earthy flavor, acorn squash is a fall favorite. Roasting it heightens its sweetness.
• Extra virgin olive oil: A few tablespoons of extra virgin olive oil are used to sauté the onions and garlic and bring out their aromatic notes. Try one of these high-quality options from our shop.
• Onion and garlic: Any good soup starts with a base of aromatic vegetables, adding both pungent flavor and aroma.
• Salt enhances the flavor of all the ingredients. Be sure to season the soup just before serving with an extra pinch if necessary.
• Ras el Hanout: This fragrant North African spice blend combines sweet, savory, and spicy notes that give this acorn squash soup recipe a bolder flavor.
  • READ MORE: Ras el Hanout: The “Top Shelf” Spice You Want In Your Pantry
  • TRY IT: Find our signature blend at our spice shop. 
• Turmeric: An earthy, slightly bitter spice, turmeric is a key ingredient in many curry powders. Here we are using a small amount primarily to lend the soup a golden hue.
• Vegetable broth: While using water is fine, a homemade vegetable broth will give this soup more depth. Chicken stock, broth, or water also works well if you prefer.
• Fresh ginger: Stirred into the soup just before serving, ginger perks up the soup and gives it a fresh peppery note.
• Toasted walnuts: Adds nutty crunch for variety. If you avoid nuts, toasted pepitas are also delicious. 
• Parsley: Used as a garnish, parsley adds a citrusy fresh flavor that contrasts with the warm flavors in the soup.

How to Make this Acorn Squash Soup Recipe

This flavorful acorn squash soup requires three easy steps: roast, simmer, and blend. You have two options for prepping the squash. The quick way is to slice it in half, which also cuts the roasting time by about half. If you don’t want to fuss with slicing the raw squash, though, you can roast it whole.

Option 1: Slice the Squash, then Roast (Quicker)

• Roast the squash. Preheat the oven to 400°F. Use a sharp knife to carefully halve 2 acorn squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool. 
• Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.

Option 2: Whole-Roast the Squash (Easier)

• Roast the squash: Preheat the oven to 400°F. Place 2 whole acorn squash on a rimmed baking sheet and roast, turning once or twice, until very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes.
• Prepare squash for soup: When cool enough to handle, halve each squash lengthwise. With a soup spoon, scoop out seeds and stringy bits; peel off skin and discard. Slice the flesh into large pieces. 

Make the Soup

• Sauté the aromatics: Heat 3 tablespoons olive oil over medium-low heat in a large saucepan. Add 1 finely chopped yellow onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in 4 minced garlic cloves, 1 teaspoon Ras el Hanout, 1/2 teaspoon turmeric, and 2 teaspoons sea salt. Cook, stirring, until fragrant, about one minute more.
• Simmer the soup: Add the roasted squash and 4 cups vegetable broth or water; bring to a simmer and cook, stirring to incorporate squash, about 10 minutes.
• Blend. Use an immersion blender to puree the soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to remove the steam vent from the blender, fill only 3/4 of the way, and cover with a towel while blending.
• Add the ginger and season to your taste: Stir in 1 teaspoon zested fresh ginger, taste, and add more salt to your liking. 
• Garnish and serve: Divide the soup among bowls. Finish with a drizzle of olive oil, top with toasted walnuts and chopped parsley, and serve.

Ways to Mix it Up 

Here are some ways to make this acorn squash recipe your own: 

• Use another variety of winter squash: While I like the mild flavor of acorn squash, commonly available squash varieties like butternut and delicata would also be delicious. You could even use frozen pureed squash in a pinch.
• Change the seasoning: If you don’t have Ras el Hanout, use a mix of ground cumin and coriander to add spicy warmth. Freshly ground black or white pepper can stand in for the fresh ginger. Don’t skip the aromatics, though: Onions and garlic give this soup depth!

What to Serve with Acorn Squash Soup 

For a weeknight vegetarian dinner, serve bowls of this tummy-warming soup with our hearty and healthy Kale Salad, studded with Pistachios and salty Parmesan cheese.

Our homemade Pita Bread is the perfect accompaniment, not to mention a great tool for scooping up the last few bites. If there’s still room for more, a plate of our Perfect Tahini Chocolate Chip Cookies would be a sweet finish.

Cozy Winter Squash Recipes

Entree

Acorn Squash Stuffed with Tomatoes, Spinach, and Goat Cheese

Vegan

Creamy Roasted Butternut Squash Soup With Tahini and Hazelnut

Sides and Small Plates

Mediterranean Style Stuffed Acorn Squash Recipe

Italian

Butternut Squash Risotto

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Acorn Squash Soup

Vegan and yet creamy, gluten free and yet satisfying, this decadent soup is loaded with cozy comfort thanks to spicy fresh ginger and warming ras el hanout. Slicing the squash raw will speed things up, but if you'd prefer an easier method you can roast it whole (see notes). Just give yourself an extra half hour or so.

Course Soup

Cuisine American/Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 to 6

Calories 258kcal

Author Abigail Chipley

Ingredients

• 2 medium acorn squash (about 3 pounds)
• 3 tablespoons extra virgin olive oil, divided, plus more for garnish
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon Ras el Hanout
• 1/2 teaspoon turmeric
• 2 teaspoons sea salt, plus more to taste
• 4-5 cups vegetable broth or water
• 1 teaspoon zested fresh ginger (from about a 1-inch piece)
• Roughly chopped toasted walnuts, for garnish (optional)
• 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions

• Get ready: Preheat the oven to 400°F.
• Roast the squash. Use a sharp knife to carefully halve the squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool.
• Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.
• Sauté the aromatics: Heat the olive oil over in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in the garlic, Ras el Hanout, turmeric, and salt. Cook, stirring until fragrant, about one minute more.
• Simmer the soup: Add the squash and vegetable broth or water. Bring to a simmer and cook, stirring to incorporate squash, about 10 minutes. Use an immersion blender to puree soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to only fill the blender 3/4 of the way, remove the steam vent, and cover with a towel while blending.
• Finish and serve: Stir in the ginger, taste, and season with more salt if you’d like. Divide the soup among bowls and top with a drizzle of olive oil. Finish with the toasted walnuts and parsley.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and ras el hanout used in this recipe.
• To toast the walnuts: Swirl the chopped walnuts in a dry pan over medium-low heat until fragrant.  
• If you don’t have a sharp enough knife (or you’d rather not bother with slicing raw acorn squash in half): Simply roast the squash whole! Place the whole squashes on a rimmed baking sheet and roast at 400°F, turning once or twice, until they are very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes in total.
• Storage: Transfer to sealable containers and refrigerate for up to 1 week, or freeze for up to 6 months (always leave room at the top of your containers for expansion). Defrost in your refrigerator overnight.

Nutrition

Calories: 258kcal | Carbohydrates: 30.9g | Protein: 3.5g | Fat: 15.6g | Saturated Fat: 2g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 8.4g | Sodium: 2113.6mg | Potassium: 868mg | Fiber: 4.7g | Sugar: 3.5g | Vitamin A: 1618.1IU | Vitamin C: 31.9mg | Calcium: 104.6mg | Iron: 2.4mg

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All-natural blend of warming spices including turmeric, allspice, cumin, ginger, and more. 

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The post Acorn Squash Soup with Turmeric and Ginger appeared first on The Mediterranean Dish.