Autumn Harvest Side Salad

When I asked on Instagram what you guys wanted to see in the days leading up to Thanksgiving, the majority of the responses were “healthy side dishes!” Well, consider this autumn side salad that. It’s super quick to throw together (you can even assign it to the least capable cook in the household), light enough that it won’t ruin your appetite for the big ticket items (read: turkey, stuffing, pumpkin pie), but the taste is anything but lacking.




Autumn Harvest Side Salad


1 bag of chopped kale

2-3 honey crisp apples, thinly sliced

5-7 tablespoons of pomegranate seeds

3-5 tablespoons of toasted pumpkin seeds

2 cups roasted butternut squash

4 tbsp apple white balsamic vinegar (or a similar product in a store near you)


Place the kale and balsamic in a bowl and toss until leaves are thoroughly coated.

Add in pomegranate seeds, pumpkin seeds, and butternut squash and toss everything together again.

Finally place apple slices all around bowl, tucked under leaves here and there, for that final polished look!


It’s still a little unbelievable that Thanksgiving is in three days. As always, I’m wanting time to slow down but also getting SO ready to finally blast some Christmas tunes and bust out my favorite decorations! I haven’t packed or even prepared at ALL for my upcoming trip, so I’m signing off early to at least attempt some progress on that. Much love, friends!

Baked Apple Cider Donuts

Happy Election Day! Are you voting, or heading out to vote? The lines are long out there, so it’s probably in your best interest to bring a snack. These apple cider donuts are a perfect candidate (lol at election humor) to nibble on while you wait to exercise your civic duty!


Need I say more about these? Who doesn’t love an apple cider donut?! These are really so easy to make and as long as you use good apple cider (I didn’t the first time I made these and you can definitely tell what you’re missing), they taste just like the real deal.

Also, now that we’re moving onto Thanksgiving mode over here, I’ve got apple pies on the brain. These are a nice and much easier alternative, I’m even thinking of making & taking them when I fly all the way to San Francisco this Thanksgiving. I know, I know. That might be extra but it’s rude to show up empty handed, ya know? Thoughts?




Okay, here’s what you gotta do:

Baked Apple Cider Donuts


1 cup good quality apple cider

2 cups flour

1 teaspoon baking powder

3 teaspoons cinnamon

1/4 teaspoon baking soda

1/4 teaspoon nutmeg

Pinch of salt

11 Tablespoons unsalted butter

2 eggs

1 1/4 cups sugar

1/2 cup brown sugar

1/3 cup Greek yogurt

1/3 cup almond milk

1 teaspoon vanilla


Preheat oven to 350 F and grease donut tray w/ butter.

In a small saucepan over medium heat, simmer the apple cider until it reduces to about half of the original volume, you’ll need 1/2 cup for the recipe itself. This way the apple cider flavor is highly concentrated! Once desired volume is reached, remove the cider from heat and set aside/allow to cool.

Whisk together the flour, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt.

In a separate microwavable bowl, melt 4 tbsp of butter.  Add the reduced apple cider, eggs, 1/2 cup sugar, brown sugar, yogurt, milk, and vanilla . Mix together until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined!

Fill a piping bag with the batter and pipe into the donut pan so that each slot is 3/4ths of the way full. Do not fill to the top, unless your donuts to totally lose shape!

Bake for 20 minutes, or until the edges of the donuts are golden browned. Transfer donuts to a cooling rack.

While the donuts are cooling, melt the remaining 7 tbsp of butter in a small bowl. In a separate bowl, combine 3/4 cup sugar and 2 teaspoons cinnamon. Dip each donut (both sides) into the melted butter, press the donut lightly against the side of the butter bowl to remove excess drips, and then dip each side into the sugar mixture to coat completely.