Harvest Warmth: Blender Pumpkin Sage Soup and Apple Walnut Salad

Pumpkin Sage Blender Soup in a Jar

1 (15 ounce) can of pumpkin puree (or 1 2/3 cups homemade pumpkin puree)
1 (13.5 ounce) can full fat coconut milk
1 cup low-sodium chicken or vegetable broth
1 teaspoon maple syrup
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 teaspoon dried sage
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon ground black pepper


In the pitcher of a blender, combine all ingredients. Blend on high until very smooth.
Pour into pint-size Mason jars. Seal lids and stash in fridge for up to a week.
To reheat in microwave: remove lid from jar, cover jar loosely with a paper towel, and microwave on high for 2-3 minutes—stirring every minute—until hot.
To reheat on stovetop: pour soup into a small saucepan. Head over medium heat, stirring occasionally, until hot throughout—about five minutes.

Note:
If your coconut milk is chilled, it might have separated into solids and liquids. That's okay! Just put everything in the blender and blend away. Your final soup might look like it's curdled—but that's just the tiny bits of coconut cream. When you heat the soup, they'll melt and make for a smooth and creamy soup.

Nutrition Information: Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 393Total Fat: 32gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 1198mgCarbohydrates: 20gFiber: 4g

Apple Walnut Salad in a Jar

1 wide-mouth pint and a half jar
Juice of 1 lemon
Water
1 large tart apple (i.e. Granny Smith), cored and diced
3 tablespoons honey mustard salad dressing
1/4 cup diced red onion
1/4 cup crumbled goat cheese or crumbled blue cheese
1/2 cup toasted walnuts
1/3 cup dried cranberries
1-2 cups baby spinach or baby kale


In a small bowl, mix together the lemon and water. Add in the diced apple and toss to cover the apple well. Drain the apple, discarding the lemon water, and set apple aside.
To make the salad, layer the salad ingredients in the order listed into the jar (put in the apple right after the dressing), packing in as much spinach or kale as you need to create a tight pack. Cover the jar, and place it in the fridge for up to 5 days.
To eat, dump the entire contents of the jar into a bowl, toss, and enjoy!

Note
If you add the apple to the jar, I recommend eating within 24-36 hours. If you want to have it last longer, add the apple right before serving.

Nutrition Information: Yield: 1 Serving Size: 1 salad
Amount Per Serving: Calories: 1393Total Fat: 75gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 42gCholesterol: 93mgSodium: 1356mgCarbohydrates: 164gFiber: 21gSugar: 104gProtein: 36g

Honey Mustard Dressing

1/4 cup Dijon mustard
1/4 cup honey
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

Source: Wholefully