Warm Squash and Cranberry Salad Recipe + Vegan Holiday Links You Can Use (12/23/12)

by JL Fields on December 23, 2012

Happy Holidays from Ernie and CK

On this Sunday before Christmas I’m sharing holiday recipe links, instead of news.  If you’re having trouble with your menu you just might find some inspiration here!

Let me start with a little something that I whipped up for lunch after my husband and I went out for a bike ride with two friends yesterday.  Oh, hey, it was my first bike ride in Colorado!

first ride in the Garden of the Gods

Riding in the Garden of the Gods is gorgeous – and it’s hard (hills, hills hills)!

Back to the lunch. I grocery shopped early in the morning and had decided to bake an acorn squash. I also realized I had some fresh cranberries in the refrigerator that needed to be used up soon.  I roasted them.  I took both out of the oven before our bike ride. When we returned from out workout I decided we four hungry people needed to eat ASAP so I peeled the squash, diced it and tossed it with the cranberries. A new salad recipe was born!

Warm Squash and Cranberry Salad

by JL Fields @ JL goes Vegan


  • 2 cups fresh cranberries
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup walnuts, chopped
  • Juice of one lime
  • 1 tablespoon clear agave
  • 1 acorn squash
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon avocado oil


  1. Preheat over to 400F
  2. In a large bowl mix cranberries, pepitas and walnuts with lime juice and agave.
  3. Spread on a greased baking sheet (I used avocado oil spray)
  4. Wrap the whole squash in foil (shiny side inside) and place on a baking sheet.
  5. Put both the cranberries and the squash in the over at the same time.
  6. Bake cranberries for 15 minutes (they will be soft and some will have burst). Remove from the oven, transfer them to a large bowl and allow to cool on the counter.Glazed Cranberries, Walnuts and Pepitas
  7. Bake whole squash for 60 minutes.
  8. Remove the squash from the foil, cut in half, scoop out the seeds, peel, and dice.
  9. Add the diced squash to the bowl and toss with the cranberries.
  10. Add avocado oil, cinnamon and nutmeg.
  11. Serve warm.

Warm Squash and Cranberry Salad by JL Fields on JL goes Vegan

My friends came back for dinner last night and I was a very bad blogger. I forgot to take food pictures! I made my Cheesy Dip with Cashews and Capers, (I add more cashews to make this a thicker dip versus a thinner salad dressing), served with raw veggies, for a nosh. My husband made cornbread from a mix that I bought at an event I attended last week:  Golden Cornbread Mix from the Women’s Bean Project (he used Ener-G egg replacer, which worked perfectly).

I made chili but not just any chili! I picked up a bag of seitan crumbles in Denver last weekend and the fine folks at Linden Tree Foods sent me their recipe to Seitan Crumble Chili (now up on their site).  I made a few adjustments, simply because I wanted to have enough for four very hungry people.

  • I added one extra can of black beans and one extra can of diced tomatoes.
  • I used 1 and 1/2 cups of seitan crumbles.
  • I added 1 and 1/2 cups of vegetable broth.
  • I also adjusted the spices a bit: 3/4 t garlic powder, 1 and 1/2 t cumin, 2 T chili powder, 1 t cayenne pepper.

This 100% vegan dinner for three non-vegans and me was a huge hit!  While we didn’t take food photos, there is some photographic evidence of the impromptu dance party that ensued in the living room after the wine and beer flowed.

JL goes Vegan Dance Party

I think my guest is dancing with joy because he didn’t know how great vegan food could taste!

My husband and I are going to continue celebrating the holidays by seeing the stage production of A Christmas Story at the Fine Arts Center. I hope you have a wonderful Sunday and joy-filled week with family and friends. Enjoy these delicious holiday links.

This week’s vegan links and news

This week on the blogs

JL goes Vegan

TUESDAY:Living my vegan life in Colorado

Living my vegan life in Colorado

WEDNESDAY:  Multivore Holiday Cooking, Gifting Vegan Lifestyle Coaching, and Holiday Survival Tips

Tips for the Holiday Vegan on JL goes Vegan

FRIDAY: Pigs are friends, not food. Eat this BBQ Pulled Jackfruit Sandwich.

BBQ Pulled Jack Fruit Sandwich with Avocado

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  • Congrats on the first bike ride!! Looks like you made it with energy to spare. . . love those dance moves! 😀 Thanks for the link love. I am going to try your salad over the holidays. . . looks incredible. Happy Holidays to you both (and the felines, too, of course)! xo xo

    • JL

      I’m loving the holiday recipes on Wellness Weekend, @twitter-48088321:disqus ! I hope you like the salad!

  • Thanks for the shout! This salad looks totally amazing–right up my alley. Can’t wait to try it

    • JL

      My pleasure – I want to be a Santa so someone will make your treats for me to eat, @facebook-100001600461823:disqus 🙂

  • Love the holiday kitties and everything about this post! Thanks for including my casserole 🙂

    • JL

      You casserole looks amazing, Christy!

  • What a beautiful salad, and some great links 🙂

    Happy Christmas in your new home JL!

    • JL

      Thank you so much, @bitesizedthoughts:disqus ! Happy holidays to you and yours!

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